Best Horseradish Shrimp Recipes

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SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE



Shrimp Cocktail with Horseradish Cocktail Sauce image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 8

4 lbs. jumbo shrimp (peeled and de-veined)
1 cup ketchup
2 Tbs. fresh or store-bought horseradish
1 tsp. Worcestershire sauce
1/4-cup of lemon juice
1 tsp. dried onion powder
1 fresh lemon for garnish
1 bunch fresh Italian parsley

Steps:

  • Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
  • For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE



Grilled Salt and Pepper Shrimp with Tomato Horseradish Sauce with Lime Juice image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound U-12 shrimp, shelled and deveined
Salt and pepper
Lemon wedges, for serving
Tomato Horseradish Sauce with Lime Juice, recipe follows
8 cups cherry tomatoes, halved
1/4 cup olive oil
1 tablespoon fresh oregano leaves, chopped
2 cloves garlic, minced
1 tablespoon grated fresh horseradish
Juice of 1 lime
Salt and pepper

Steps:

  • Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
  • Preheat the oven to 400 degrees F.
  • Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
  • Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.

HORSERADISH SHRIMP



Horseradish Shrimp image

I resurrected an old appetizer recipe today that I hadn't used in several years. I used to make these frequently when we had our back yard barbecues. Well, hubby and friends gave them rave reviews! I guess they are back on the "official barbecue menue" at our house. (I usually double the recipe because they do go fast!) Prep time does not include 2 hour refrigeration time.

Provided by Dee514

Categories     Pork

Time 40m

Yield 10-12 Shrimp

Number Of Ingredients 8

10 -12 jumbo shrimp
16 ounces hot prepared horseradish
1 lb bacon
1/4 cup balsamic vinegar
1/8 cup virgin olive oil
1 lemon, juice of
1 teaspoon Old Bay Seasoning
20 toothpicks

Steps:

  • Shell the shrimp, but leave the tail section on.
  • Butterfly each one and devein if needed.
  • Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
  • Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
  • Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
  • In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
  • After shrimp have chilled and flavors have blended, set grill on low heat.
  • Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
  • Each time you turn the shrimp, baste them with the Old Bay mixture.

HORSERADISH SHRIMP



Horseradish Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 7

1/4 cup tomato paste
1/4 cup horseradish, drained
3 tablespoons extra-virgin olive oil, plus more for brushing
3/4 teaspoon hot sauce
Kosher salt and freshly ground pepper
2 pounds large shrimp, peeled and deveined (tails left on)
Lemon wedges, for serving

Steps:

  • Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
  • Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.

GRILLED SHRIMP WITH SPICY TOMATO HORSERADISH DIP



Grilled Shrimp with Spicy Tomato Horseradish Dip image

Provided by Bobby Flay

Categories     appetizer

Time 3m

Yield 10 servings

Number Of Ingredients 13

20 large shrimp, shells removed, deveined
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
6 plum tomatoes, cut in half, seeds removed and grilled
2 tablespoons of prepared ketchup
1/4 cup fresh horseradish
2 tablespoon fresh lime juice
2 tablespoon fresh lemon juice
Dash of hot pepper sauce
2 dashes of Worcestershire sauce
Salt and freshly pepper

Steps:

  • Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.

GRILLED SURF AND TURF: SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE



Grilled Surf and Turf: Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce image

This burger and the side that follows are fancy enough to entertain with and much more affordable than steaks and lobster for your crew!

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds ground sirloin
1 large shallot, finely chopped
2 tablespoons fresh thyme leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin (eyeball it)
2 teaspoons grill seasoning, such as McCormick's Montreal Steak Seasoning, or coarse salt and coarse black pepper
Extra-virgin olive oil (EVOO), for drizzling
8 raw jumbo shrimp, peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley
1 lemon, zested and then cut into wedges
2 garlic cloves, finely chopped
1/2 head iceberg lettuce, cored and quartered
2 rounded tablespoons prepared horseradish
1 cup bottled chili sauce
4 slices of toasted white or wheat bread

Steps:

  • Preheat a grill pan or outdoor grill to high.
  • In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Divide the meat into 4 portions and form large patties about 1 1/4 inches thick. Coat the beef patties with a drizzle of EVOO. Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
  • Cut the shrimp along the deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp and to leave the tails intact. Place the shrimp in a shallow dish and coat in EVOO. Sprinkle with the grill seasoning or salt and pepper. Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings. Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
  • While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl. To serve, place the burgers on toast with lettuce "buns" as tops and dot with sauce, then top with 2 grilled shrimp. Pass the remaining sauce and the lemon wedges at the table. Serve with Bacon-Wrapped Asparagus Bundles (page 57).

SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE



Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds ground sirloin
1 large shallot, finely chopped
2 tablespoons fresh thyme leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin - eyeball it
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or coarse salt and black pepper
8 jumbo peeled, deveined shrimp, 6 to 8 count
Extra-virgin olive oil, for drizzling
1 tablespoon chopped parsley leaves
1 lemon, zested
2 cloves garlic, chopped
2 rounded tablespoons prepared horseradish
1 cup chili sauce
1/2 head iceberg lettuce, cored and quartered

Steps:

  • Preheat grill pan or outdoor grill to high.
  • Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
  • Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
  • While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.

GRILLED-SHRIMP COCKTAIL WITH ORANGE-HORSERADISH SAUCE



Grilled-Shrimp Cocktail with Orange-Horseradish Sauce image

Grilled shrimp cocktail is a festive and easy-to-make apppetizer for entertaining. The dipping sauce gets its invigorating flavor from horseradish and fresh orange juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Sauce makes 1 1/3 cups

Number Of Ingredients 8

1/2 cup freshly squeezed orange juice (2 oranges)
Zest of 1 orange
1 cup sour cream
2 tablespoons red-wine vinegar
3 tablespoons prepared horseradish, or to taste
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined (about 50)
1 tablespoon olive oil

Steps:

  • In a bowl, mix orange juice, orange zest, sour cream, vinegar, and horseradish; stir to combine. Season to taste with salt and pepper. Cover orange-horseradish sauce, and chill at last 1 hour, or overnight.
  • Heat grill or grill pan to medium-hot. Drizzle shrimp with olive oil, and toss to coat. Arrange shrimp on grill, working in batches if necessary. Grill until pink and developing golden-brown marks, about 3 minutes per side. Remove from heat. Serve shrimp with orange-horseradish sauce.

POACHED SHRIMP WITH LEMON-HORSERADISH DIPPING SAUCE



Poached Shrimp with Lemon-Horseradish Dipping Sauce image

Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.

Provided by Jodi Liano

Categories     Milk/Cream     Appetizer     Valentine's Day     Quick & Easy     Low Cal     Horseradish     Lemon     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 14

Shrimp:
1 cup dry white wine
6 whole black peppercorns
1/2 lemon
1 Turkish bay leaf
Pinch of coarse kosher salt
8 uncooked unpeeled large shrimp
Dipping sauce:
1/4 cup crème fraîche or sour cream
1 tablespoon chopped fresh chives
1 teaspoon prepared white horseradish
1/2 teaspoon finely grated lemon peel
Coarse kosher salt
Whole fresh chives (for garnish)

Steps:

  • For shrimp:
  • Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.
  • For dipping sauce:
  • Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
  • Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
  • Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.

SHRIMP COCKTAIL WITH TOMATILLO-HORSERADISH SAUCE



Shrimp Cocktail with Tomatillo-Horseradish Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons kosher salt
1 tablespoon coriander seeds
2 teaspoons whole black peppercorns
2 lemons, quartered
1 1/2 pounds large shrimp, peeled and deveined
Tomatillo-Horseradish Sauce, recipe follows
12 tomatillos, husked, washed, and cut in 1/2
1 large red onion, coarsely chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
2 tablespoons canola oil
Salt and freshly ground pepper
3 tablespoons white wine vinegar
2 to 3 tablespoons honey
1/4 cup prepared horseradish, drained
1/2 cup chopped cilantro leaves

Steps:

  • Fill a medium saucepan with 2 quarts cold water. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.
  • When shrimp is chilled, serve with dipping sauce.
  • Preheat oven to 400 degrees F.
  • Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.

SHRIMP SALAD WITH HORSERADISH RéMOULADE



Shrimp Salad With Horseradish Rémoulade image

In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg. There's a zippy horseradish rémoulade, spiked with fresh tarragon and dill.

Provided by David Tanis

Categories     easy, salads and dressings

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 bay leaf
1 thyme sprig
Salt and pepper
12 large shrimp, about 1 pound, preferably wild
6 small yellow or red beets
2 tablespoons red wine or sherry vinegar
3 tablespoons olive oil
8 ounces (1 cup) crème fraîche
2 tablespoons Dijon mustard
1/4 teaspoon cayenne
4 tablespoons freshly grated horseradish
1 tablespoon capers, roughly chopped
1 tablespoon chopped tarragon
2 tablespoons chopped parsley
1 tablespoon chopped dill
Juice of 1/2 lemon
4 handfuls watercress, tops only, about 6 ounces
1 cup sliced celery, from tender inner stalks
4 eggs, hard cooked for 9 minutes then cooled in ice water, peeled and halved

Steps:

  • Bring 6 cups water to a boil in a medium saucepan. Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to a simmer and add shrimp. Cook shrimp until shells turn red, only a minute or two. Transfer to a large bowl of cold water, let cool, then peel and set aside.
  • Meanwhile, put beets in a saucepan, cover with water and bring to a boil. Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes. Remove and let cool on a plate until just cool enough to touch. Slip off beet skins and discard. Cut beets into small wedges. Put in a bowl, season generously with salt and pepper, and add vinegar and oil. Toss and let marinate for 15 minutes. (You may prepare beets up to a day ahead.)
  • Make the rémoulade: Stir together crème fraîche, mustard, cayenne, horseradish and capers. Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill. Refrigerate for an hour (or as long as overnight). Just before serving, stir in lemon juice and check seasoning.
  • Assemble the salad just before serving: Make a bed of watercress on a large platter. Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top. Arrange shrimp here and there and surround with hard-cooked egg halves. Give a last, very light sprinkle of salt and serve. Pass rémoulade at the table.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 701 milligrams, Sugar 8 grams, TransFat 0 grams

SHRIMP PO' BOY WITH HORSERADISH REMOULADE



Shrimp Po' Boy with Horseradish Remoulade image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

Vegetable oil, for frying
3/4 cup all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground pepper
1/2 cup buttermilk
2 teaspoons Sriracha
1 egg
1 1/2 pounds medium shrimp, peeled, deveined and butterflied
4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
Horseradish Remoulade, recipe follows
1 cup cherry tomatoes, sliced into rounds
8 leaves green leaf lettuce
1/2 red onion, thinly sliced
1/2 cups mayonnaise
1 tablespoon capers
1 tablespoon Sriracha
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon stone-ground mustard
1/2 medium shallot, cut into chunks (1/4 cup)
Kosher salt and freshly ground pepper

Steps:

  • Fill a Dutch oven halfway with oil and heat to 375 degrees F.
  • Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
  • Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
  • Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
  • Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
  • Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.

SHRIMP BOIL WITH SPICY HORSERADISH SAUCE



Shrimp Boil With Spicy Horseradish Sauce image

What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty much the perfect thing to do on a steamy summer evening.

Provided by Andrea Albin

Categories     Potato     Shellfish     Fourth of July     Picnic     Quick & Easy     Dinner     Seafood     Shrimp     Corn     Root Vegetable     Summer     Family Reunion     Party     Potluck     Boil     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish

Steps:

  • Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
  • Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
  • Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
  • Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
  • Drain shrimp, potatoes, and corn and serve with sauce.

TOMATO AND SHRIMP SALAD WITH HORSERADISH DRESSING



Tomato and Shrimp Salad with Horseradish Dressing image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 8

2 beefsteak tomatoes sliced 1/2-inch thick
12 jumbo shrimp, cooked and chilled
1 rib celery from the heart, finely chopped
3/4 cup sour cream
1/2 lemon, juiced
1 teaspoon hot sauce
Few dashes Worcestershire sauce
2 rounded tablespoons prepared horseradish

Steps:

  • Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.

BACON WRAPPED SHRIMP WITH CREAMY HORSERADISH



Bacon Wrapped Shrimp with Creamy Horseradish image

Provided by Jennifer J

Categories     Seafood Appetizers

Number Of Ingredients 10

24 large shrimp, peeled and deveined
24 water chestnuts, drained
12 slice bacon, cut in half
6 Tbsp unsalted butter
8 oz cream cheese, softened
1/2 c mayonnaise
1/2 c sour cream
3 Tbsp horseradish
splash of hot pepper sauce
1 Tbsp lemon juice

Steps:

  • 1. Wrap 1 shrimp around 1 water chestnut.
  • 2. Wrap in 1 bacon piece and secure with toothpick.
  • 3. Repeat with remaining shrimp, water chestnuts and bacon.
  • 4. Melt 3 tablespoons butter in heavy large skillet over high heat.
  • 5. Add half of shrimp and cook until bacon browns, about 2-1/2 minutes per side.
  • 6. Transfer to large gratin dish.
  • 7. Repeat with remaining butter and shrimp.
  • 8. Preheat broiler.
  • 9. Beat cream cheese in medium bowl until smooth.
  • 10. Add remaining ingredients and beat until blended.
  • 11. Season with salt.
  • 12. Spoon sauce over shrimp.
  • 13. Broil until top is golden brown.
  • 14. Divide shrimp among plates and serve.

COCONUT SHRIMP WITH MANGO HORSERADISH



Coconut Shrimp with Mango Horseradish image

Provided by Robert Irvine : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 cup unsweetened shredded coconut
1 1/2 cups panko (Japanese breadcrumbs), slightly crushed
1 cup diced mango, fresh or frozen
1 tablespoon granulated sugar
1 teaspoon Sriracha
1/4 cup horseradish
1 1/2 cups lager beer
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Cajun spice
1 egg yolk
8 cups vegetable oil
1 cup seasoned all-purpose flour
Salt and ground white pepper
2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail on

Steps:

  • For the breading: In a small bowl, blend the coconut and panko and hold at room temperature until breading.
  • For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes. Remove from the heat and puree in a food processor or blender. Then add the horseradish. Serve or hold.
  • For the beer batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.
  • For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.
  • Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked. Serve with the mango sauce.

HOT SHRIMP, BACON, AND HORSERADISH CASSEROLE DIP



Hot Shrimp, Bacon, and Horseradish Casserole Dip image

Make and share this Hot Shrimp, Bacon, and Horseradish Casserole Dip recipe from Food.com.

Provided by Jules211

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 lb medium shrimp, cooked and deveined
6 slices bacon
1 (8 ounce) package cream cheese, at room temperature
1 cup mayonnaise (Hellman's)
3 scallions, thinly sliced (white and green)
1 tablespoon horseradish
1/2 cup slivered almonds (can omit)
cayenne

Steps:

  • Preheat oven to 350°. Grease a shallow 1 quart casserole.
  • Cook bacon in a medium skillet until crisp.
  • Crumble and set aside.
  • Chop shrimp to small bite size pieces.
  • In a large mixing bowl, mash cream cheese and mayo together till well blended.
  • Add the rest of ingredients.
  • Pour into the casserole dish and bake till browned and bubbly 20-25 minutes.
  • Serve with crackers or party rye.

HORSERADISH SHRIMP (SKAGENRöRA MED PEPPARROT)



Horseradish Shrimp (Skagenröra Med Pepparrot) image

Posting for ZWT6 Scandinavia Region. This is from www.gretchencooks.com A Swedish seafood dish with the bite of horseradish. Preparation Time is for the stand time in the refrigerator.

Provided by Papa D 1946-2012

Categories     Lunch/Snacks

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh shrimp, cooked and peeled
3/4 cup mayonnaise
1 tablespoon horseradish
1 tablespoon chopped fresh dill weed
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon pepper

Steps:

  • Mix shrimp, mayonnaise, horseradish, dill, cayenne, and lemon pepper. Let stand in the refrigerator 3 hours or overnight.
  • Serve on toast or crisp bread. Garnish with red onion, lemon, dill, cherry tomatoes or caviar.

Nutrition Facts : Calories 294.9, Fat 16.8, SaturatedFat 2.5, Cholesterol 184.3, Sodium 493.5, Carbohydrate 12.1, Fiber 0.2, Sugar 3.1, Protein 23.6

SHRIMP WITH ROASTED PEPPER-HORSERADISH DIP



Shrimp with Roasted Pepper-Horseradish Dip image

To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp - or buy precooked - the day of the party.

Provided by Food Network

Categories     appetizer

Yield 8 servings (serving size: 3 oz shrimp and 1/4 cup sauce)

Number Of Ingredients 9

4 large red bell peppers (about 2 pounds)
3 tablespoons low-fat sour cream
3 tablespoons prepared horseradish
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
2 pounds large shrimp

Steps:

  • Preheat broiler.
  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.

HERBED HORSERADISH SHRIMP COCKTAIL SAUCE



Herbed Horseradish Shrimp Cocktail Sauce image

Provided by Aida Mollenkamp

Categories     appetizer

Time 5m

Yield 1 1/2 cups of Sauce

Number Of Ingredients 5

1 cup sour cream
1/4 cup thinly sliced fresh chives
3 tablespoons horseradish cream
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice.

Steps:

  • Combine ingredients in a small nonreactive bowl and mix until smooth. Season with salt and freshly ground black pepper, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
  • Serve with cooked and chilled shrimp.

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