SHRIMP COCKTAIL BAR

Shrimp Cocktail Bar image

Whether you're ringing in the New Year or just looking for a great appetizer for a gathering or holiday, this Shrimp Cocktail Bar has you covered. Two different ways to make the perfect shrimp cocktail plus three different dipping options!

Provided by Jonathan Melendez

Time 1h5m

Yield 6-12 serving(s)

Number Of Ingredients 40

Ingredients

2 medium carrots, peeled and quartered
2 celery ribs, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 cup fresh parsley
5 sprigs fresh thyme
2 bay leaves
1 tablespoon salt
2 lbs jumbo shrimp, peeled and deveined with tails on
2 lbs jumbo shrimp, peeled and deveined with tails on
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
3 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
1/2 cup ketchup
1/2 cup chili sauce
1 lemon, zested and juiced
1 -2 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
couple dashes hot sauce
1/2 cup mayonnaise
1 teaspoon hot sauce
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained
1/4 teaspoon cajun seasoning
1 green onion, sliced
1/4 teaspoon black pepper
1 lemon, zested and juiced
1/4 cup sour cream
2 tablespoons fresh cilantro, chopped
2 small avocados or 1 medium avocado
1 lime, zested and juiced
1/4 teaspoon salt
1/4 cup whole milk
1 pinch garlic powder
1 pinch onion powder

Steps:

You can decide to go either the classic route or the oven-roasted route or do both. Either are delicious options!
For the classic shrimp cocktail: Fill a large pot with 10 cups cold water. Add the carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt. Bring to a boil and cook uncovered for 25 minutes. Add the shrimp, turn off the heat, and cook, stirring often, until they turn pink, about 3 minutes for jumbo shrimp. Use a slotted spoon to transfer the shrimp to an ice bath to cool completely. Serve over ice with your choice of sauce (recipes follow).
For the roasted shrimp: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Place the shrimp on the baking sheet and drizzle with olive oil. Season with salt, pepper, garlic, thyme, crushed red pepper flakes, and lemon juice. Toss to evenly coat and then arrange in a single layer. Roast until pink and firm, about 8 to 10 minutes. Remove from the oven and allow to cool slightly before serving.
For the classic cocktail sauce: In a small bowl, combine the ketchup, chili sauce, lemon zest and juice, horseradish, Worcestershire sauce and hot sauce. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.
For the remoulade sauce: In a small bowl, combine the mayo, hot sauce, parsley, capers, Cajun seasoning, green onion, pepper, lemon zest and juice. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.
For the avocado crema: In a food processor, combine the sour cream, cilantro, peeled and pitted avocado, lime zest, lime juice, salt, milk, garlic and onion powder. Pulse until smooth. Transfer to a bowl and chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.

Nutrition Facts : Calories 454.7, Fat 16.9, SaturatedFat 3.3, Cholesterol 387.4, Sodium 4011.8, Carbohydrate 32, Fiber 8.5, Sugar 11.9, Protein 45.9