Best Shrimp Cocktail Bar Classic Cocktail Sauce Avocado Crema Remoulade Recipes

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SHRIMP COCKTAIL WITH RACH'S QUICK REMOULADE



Shrimp Cocktail with Rach's Quick Remoulade image

Rachael Ray's quick shrimp cocktail is portable for tailgating. Kept chilled, both the shrimp and the dipping sauce can be made the night before. Just before serving, stir the remoulade and remember to take along a bowl for guests to discard the tails once they're done.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 8 to 10 starter servings

Number Of Ingredients 11

1 lemon
1 tablespoon coriander seeds, a palmful
1 tablespoon mustard seeds, a palmful
2 dried bay leaves
36 large to jumbo shrimp, raw, peeled and deveined (ask for these at the fish counter)
1 1/2 cups mayonnaise
1/2 cup Creole mustard, eyeball the amount
2 teaspoons cayenne pepper sauce, eyeball it
2 scallions, thinly sliced
1 rib celery, finely chopped
1 lemon, juiced

Steps:

  • For the shrimp: Place a deep pot half filled with water on the stove over high heat. Squeeze the juice of 1 lemon into the water and drop the halved lemon into the pot. Add the coriander seeds, mustard seeds and bay leaves to the water. When the water boils, add the shrimp. Boil until the shrimp turn pink and the tails curl towards the heads, 4 to 5 minutes. Drain and cold shock under running water.
  • For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.
  • Arrange the shrimp around the sauce on a serving plate and serve.

SHRIMP COCKTAIL WITH REMOULADE SAUCE



Shrimp Cocktail with Remoulade Sauce image

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 12 to 15 servings

Number Of Ingredients 14

1/2 cup dry white wine
1 tablespoon kosher salt
2 pounds peeled and deveined large (12- to 15-count) shrimp
Remoulade Sauce, recipe follows, for serving
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons sweet relish
1 teaspoon seafood seasoning
1 teaspoon chopped fresh tarragon
Dash white vinegar
Zest and juice of 1 lemon
1/2 shallot, finely minced
Kosher salt, if needed
Cracked black pepper

Steps:

  • Prepare a large bowl of ice water; set aside.
  • Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
  • Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

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

Categories     < 4 Hours

Time 1h5m

Yield 6-12 serving(s)

Number Of Ingredients 40

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

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