Best Parsley Paprika Pesto Shrimp Cocktail Sauce Recipes
SHRIMP PIRI PIRI
Provided by Aida Mollenkamp
Time P1DT30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees F and arrange rack in upper third.
- Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
- Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
- Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
- Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
- Toss shrimp with cilantro and serve with lime wedges over rice.
ROASTED SHRIMP TOSSED WITH PARSLEY PESTO
Steps:
- 1 1/2 pounds shrimp, roasted using your favorite method, and allowed to cool to room temperature
- Combine all the ingredients except for the oil and shrimp in a food processor. Pulse about 1 minute, slowly pouring the oil into the processor, to make a smooth pesto.
- Serve pesto with the shrimp on the side as a dipping sauce or toss the shrimp with the pesto.
QUICK COCKTAIL SAUCE
Steps:
- In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.
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