Best Poor Mans Shrimp Coctail Recipes

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POOR MAN'S SHRIMP COCTAIL



Poor man's Shrimp Coctail image

I served this last night at a party along with 'Rich man's Shrimp Cocktail'. That was a platter presentation of Shrimp on a bed of shredded lettuce over leaf lettuce lining the tray. I served the cocktail sauce in the middle and scattered lemon wedges among the shrimp. The 'story' really is that everyone had some of both and was...

Provided by Alexa Lloyd

Categories     Other Salads

Time 25m

Number Of Ingredients 6

1 large head of cauliflower
1/2 tsp salt
3/4 c ketchup
1 1/2 Tbsp lemon juice
1 Tbsp white worcestershire sauce
1 1/2 Tbsp grated horseradish

Steps:

  • 1. Core and break or cut the cauliflower into bite-sized pieces. You can use a nice 'tail' of the stem on the pieces, or save for a salad fixin'. Use the salt in about a pint of water in a covered pan large enough to hold all the cauliflower, bring to a boil. Add the cauliflower and bring back to a boil. Taste test for 'doneness' in about 1 minute. You want it to be firm. (This would be considered blanched, yes, you can steam it to get the same results)(I use fresh rather than frozen, which may not need cooking at all, it's already 'blanched')
  • 2. Drain the cauliflower and chill about an hour in your refrigerator. While it cools, mix the remaining ingredients into a tasty cocktail sauce. You may alter the amount of horseradish to suit your taste. You may add a pinch of salt to the sauce if you like too.
  • 3. Combine the sauce and chilled cauliflower, using just enough of the sauce to lightly coat the vegetable. Keep chilled until serving time. Lining a bowl with bright green leaf lettuce looks refreshing! (I won't tell if you use your favorite bottled Cocktail Sauce instead of mine!)

POOR MAN'S "SHRIMP" COCKTAIL (VEGAN)



Poor Man's

Published in Bon Appetit magazine's reader request section in the February 2012 issue. This recipe comes from chef Kevin Roberts at The Black Sheep restaurant in Richmond, VA. It's a great party option for vegans, vegetarians and people with shellfish allergies.

Provided by Wish I Could Cook

Categories     Cauliflower

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup dry crab boil seasoning (such as Zatarain's or Old Bay)
1/4 cup kosher salt
2 yellow onions, quartered
6 garlic cloves
3 lemons, halved crosswise
2 one-pound heads cauliflower, cored and trimmed into 2-inch florets

Steps:

  • Combine crab boil seasoning, salt, onions, garlic and six quarts of water in a large pot. Squeeze juice from lemons into the pot and add lemon halves. Set pot over high heat and bring liquid to boil. Boil for 10 minutes to allow flavors to meld.
  • Using a slotted spoon, remove onions and lemon halves. Discard.
  • Add cauliflower, turn off heat, cover tightly and let stand until crisp tender, about 5 to 10 minutes. Drain.
  • Spread cauliflower on baking sheet and allow to cool.
  • Serve room temperature or chilled with cocktail sauce for dipping.

POOR MAN'S "SHRIMP" COCKTAIL



Poor Man's

Ingredient info: Crab boil seasoning is available at most supermarkets in the seafood or spice section, and at specialty foods stores.

Provided by ssej1078_1251510

Categories     < 60 Mins

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

1 cup dry crab boil seasoning (such as Zatarain's or Old Bay)
1/4 cup kosher salt
2 yellow onions, quartered
6 garlic cloves
3 lemons, halved crosswise
cauliflower, cored, trimmed into 2-inch florets
seafood cocktail sauce

Steps:

  • Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil.
  • Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5-10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.
  • Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.

Nutrition Facts : Calories 20.7, Fat 0.1, Sodium 3538.6, Carbohydrate 5.3, Fiber 1.1, Sugar 1.7, Protein 0.7

POOR MAN'S "SHRIMP" COCKTAIL



Poor Man's

My February Bon Appetit magazine came last week and I saw this recipe on the RSVP page. Chef Kevin Roberts turns cauliflower into a recipe that really tastes like shrimp after giving it a hot bath in geniusly seasoned water and a dunk in some cocktail sauce. It was hard to believe it could possibly come close. Give it a try and...

Provided by Pam Stewart

Categories     Other Snacks

Time 35m

Number Of Ingredients 7

1 c dry crab boil seasoning ( such as old bay, zatarain's or mccormick
1/4 c kosher salt
2 yellow onions, quartered
6 garlic cloves
3 lemons, halved crosswise
2 1 pound heads of cauliflower, cored and trimmed inot 2" florets
cocktail sauce

Steps:

  • 1. Combine crab boil, salt, onions, garlic and 6 quarts of water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring to a boil. Cook for 10 minutes to let flavors meld.
  • 2. With a slotted spoon remove onions, garlic and lemons from broth and discard.
  • 3. Return liquid to a boil.
  • 4. Add cauliflower; turn off heat and let stand until cauliflower is crisp tender about 5-10 minutes.
  • 5. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. Chill or serve at room temp. We liked it best chilled.
  • 6. Arrange cauliflower on a platter and serve with cocktail sauce.
  • 7. Can be done ahead.....Cauliflower can be made 1 day ahead. Cover and refrigerate.

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