Best Spicy Cocktail Sauce Recipes

SPICY BEER-STEAMED SHRIMP WITH KICKED UP COCKTAIL SAUCE

Steps:

• In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place.
• In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking.
• Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Mix all ingredients together and whisk well to combine.

SHRIMP COCKTAIL WITH SPICY BLOODY MARY SAUCE

Steps:

• Combine horseradish, Worcestershire sauce, celery seeds, red pepper flakes, cocktail sauce and vodka.
• Mix well and chill.
• Meanwhile, in a small saucepan, heat wine, lemon juice and red pepper flakes.
• Bring to a boil, then reduce to a simmer.
• Poach shrimp just until pink and curled, about 3 to 4 minutes.
• Place on ice and refrigerate.
• When completely chilled, season lightly with salt and serve with sauce.

SPICY SHRIMP BURGER W/GINGER MAYO COCKTAIL SAUCE

Steps:

• 1. In a food processor, add cilantro leafs, garlic, green pepper and onion, pulse lightly to combine. Then add shrimp to food processor and pulse until coarsely chopped.
• 2. Remove shrimp mixture from food processor and place in a large bowl; add panko bread crumbs, old bay seasonings, dill, ginger, and mayo blend well. Then add salt, pepper and red pepper flakes.
• 3. Form shrimp burgers - with a large ice cream scoop or large spoon, place mixture in your hands and form 6 - ½" thick Patties and place them on a parchment paper lined baking sheet. Place burgers in the refrigerator and let chilled for about 10 - 15 minutes.
• 4. While burgers are chilling, in a small bowl add ½ cup of mayo, parsley, ginger paste and cocktail sauce and mix well.
• 5. In a large nonstick skillet, over medium heat add olive oil and place 3 patties in pan and cook until golden brown on one side, then turn over and cook the other side. Repeat the process for second batch of patties. Cooking process should take about 15 - 20 minutes. After cooking place burgers on a plate and keep warm.
• 6. Place Kaiser rolls in toaster oven and toast lightly if desire. For each burger, place one butter lettuce leaf on bottom bun, add shrimp burger, thinly sliced red onions and top it off with ginger mayo cocktail sauce then crown burger with top bun. Round out the meal with fries, chips or potato salad. Enjoy

PEEL AND EAT SHRIMP WITH SPICY COCKTAIL SAUCE

Steps:

• Mix ingredients for your brine, be sure that all the salt and sugar are completely dissolved before adding shrimp or other spices (very important!) Place shrimp into a bowl with brine, add whatever extra you choose, and refrigerate for 20 to 25 minutes.
• Don't go any longer or they will start to become a bit too salty.
• While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
• Refrigerate cocktail sauce until ready to serve.
• Place a baking sheet covered with foil on broiler pan under oven broiler and preheat for 5 minutes.
• (My boiler is small and awkward. When making larger batches of this, I've put the shrimp onto the top shelf of my oven on its highest setting).
• Remove shrimp from brine and drain thoroughly.
• Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it!
• In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and sprinkle with Old Bay seasoning, if desired.
• Place shrimp onto the heated sheet pan and return to broiler immediately.
• After 2 minutes, check your shrimp.
• They should be truning slightly pink and the meat should be separating from where they were deveined.
• Turn the shrimp with a pair of tongs.
• Return the shrimp to broiler for 1 minute.
• Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
• Once shrimp have chilled, serve with cocktail sauce.
• These shrimp are great served warm right from the oven too.
• I usually can't wait until they chill before I eat them!

CONDIMENT ESSENTIALS: SPICY COCKTAIL AWESOME SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, large enough to hold all of the ingredients.
• 3. I tried this recipe first with ketchup... nope. Then crushed tomatoes... better. Tomato puree... hands down winner.
• 4. When I am talking about "prepared" horseradish, I am not talking about horseradish cream. This is full-blown horseradish. My favorite brand is: Bubbies Prepared Horseradish. If you can find it, pick it up... it is awesome.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients (except the Additional Items) to a saucepan over medium-low heat.Whisk to combine, and slowly, slowly, bring up to a simmer.
• 7. Simmer for 20 minutes, stirring occasionally, and then remove from the heat.
• 8. Allow to completely cool, and then add the lemon juice, and horseradish.
• 9. I would suggest that you add 1 teaspoon of horseradish at a time, then taste and see if you are happy. I usually use 3 teaspoons, or more... I like it hot.
• 10. Stored in a non-reactive jar (glass) with a tight-fitting lid, it should last 7 - 10 days.
• 11. PLATE/PRESENT
• 12. Use as a dipping sauce for seafood... Shrimp comes to mind. Or, I like dipping hushpuppies into this yummy sauce. Enjoy.
• 13. Keep the faith, and keep cooking.

SPICY COCKTAIL SAUCE

Steps:

• 1. Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper. Yield: 3/4 cup.

SUPER SPICY SHRIMP COCKTAIL SAUCE

Steps:

• Combine all ingredients.