Best Shrimp Martini Recipes

SHRIMP MARTINI with ROBUCHON MASHED POTATOES image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 6

2 pound(s) (1 kg.) yukon gold potatoes, washed and scrubbed
1 tablespoon(s) coarse sea salt per liter (4 cups) of water
18 tablespoon(s) (2 sticks + 2 tbsp.) cold butter, cut into tablespoon-sized pieces
1 cup(s) whole milk, warmed
ground himalayan sea salt, to taste
24 large shrimp, deveined, peeled leaving the tails on and poached

Steps:

In a large pot, add unpeeled potatoes and cover with cold water up to 2-inches above. Add coarse sea salt and bring it to a boil. Cook until tender, about 25 minutes.
Drain them well and peel them while they're still hot. Pass them through a potato ricer or a food mill into the same pot they were boiled in earlier.
Place the pot back on the burner and set the heat on low.
Meanwhile, in a small saucepan, add a drop of water which will prevent the milk from boiling over. Pour in the milk and warm it up on medium heat.
Add 4 tablespoons of butter at a time to the potatoes and stir until almost incorporated before adding some more, stirring very well between each addition.
Using a whisk, combine the liquid into the mixture and continue doing this until all incorporated. Season with salt and whisk to blend.
To serve, spoon the mashed potatoes into martini glasses and place 6 cold poached shrimp evenly around the glass.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/gtTCwM2N2xU

MEXICAN SHRIMP MARTINI image

Yield 6 martini glasses

Number Of Ingredients 20

½ Cup Cold Water
1 Cup Roma Tomatoes - Chopped ¼ inch
1 Cup Yellow Jumbo Onion - Chopped ¼ inch
¼ Cup Cilantro - Chopped fine
½ TBSP Jalapeno Pepper - Chopped fine and deseeded
6 TBSP Avocado - Chopped ½ inch chunks
¾ Cup Heinz Ketchup
2 TSP Lime Juice - Fresh squeezed
1 TBSP Red Tabasco Sauce
1 TBSP Green Tabasco Sauce
¼ TBSP Worcestershire Sauce
¼ TBSP Cajun Chef Hot Sauce
Combine all ingredients in a large bowl. Mix Well. Serve well chilled. Yields aprox 1 quart.
For each serving:
6 oz. of MSM cocktail sauce (see above recipe)
15-20 small/medium shrimp-peeled, boiled, and chilled
1 tsp blackening spice (add to desired flavor)
1 lime wedge
½ ounce of tequila (optional)
2 sprigs cilantro-no stem

Steps:

Place the sauce, shrimp, seasoning, and tequila in a Bartender's metal tumbler. Squeeze the juice from the lime wedge into the tumbler and cover the top with a tight fitting lid or glass. Shake like you're making a real martini. When thoroughly mixed, pour into a serving glass. Place the glass on a plate and arrange the chips around the base of the glass. Garnish with the cilantro sprigs.

SHRIMP MARTINI image

Yield 4 people

Number Of Ingredients 16

1 pound medium shrimp, cooked, peeled and tails removed
1 English cucumber, diced medium
1/2cup diced red onion
1 tablespoon minced cilantro
1 tablespoon lemon juice
1 teaspoon lime juice
2 tablespoons prepared horseradish
2 cups ketchup
1 dash Tabasco, to taste
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
4 slices lime
8 sprigs cilantro
1 medium avocado, sliced lengthwise into 12 slices
1 lemon, cut into wedges
Tortilla chips

Steps:

1. In a medium bowl, combine the shrimp, cucumber, onion, minced cilantro, lemon and lime juices, horseradish, ketchup, Tabasco and pepper and salt. Toss to mix thoroughly. Refrigerate for at least 30 minutes. 2. Divide the mixture into four chilled martini glasses. Cut a notch on each slice of lime and put one on the edge of each glass. Garnish each martini with 2 cilantro sprigs and a fan of 3 avocado slices. Place each glass on a salad plate with a couple of lemon wedges and some tortilla chips. Serve with additional tortilla chips for scooping. Each serving: 343 calories; 26 grams protein; 41 grams carbohydrates; 5 grams fiber; 10 grams fat; 2 grams saturated fat; 172 mg. cholesterol; 1,857 mg. sodium.