Best Paula Deens Lemon Shrimp Cocktail Sauce Recipes

Yield Yields 1/2 cups

Number Of Ingredients 5

Steps:

Combine all ingredients and chill before serving. Serve with cold shrimp, crab claws, or raw oysters.

Paula Deen's Fiery Cajun Shrimp image

Provided by JKRunning

Categories Cajun

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups melted butter
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce (recommended Texas Pete)
4 garlic cloves, minced
2 teaspoons salt
5 lbs unpeeled medium shrimp
2 lemons, thinly sliced
French bread, for dipping

Steps:

Preheat the oven to 400 degrees F.
Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

Nutrition Facts : Calories 727.6, Fat 51.1, SaturatedFat 30.1, Cholesterol 554, Sodium 1508.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.1, Protein 58.8

Shrimp Cocktail image

Provided by Food Network Kitchen

Categories appetizer

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 18

10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges
1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish, or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste

Steps:

Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
Yield: 1 1/2 cups