California Style Shrimp Cocktail Recipes

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SHRIMP COCKTAIL



Shrimp Cocktail image

Provided by Food Network Kitchen

Categories     appetizer

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 18

10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges
1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish, or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste

Steps:

  • Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
  • Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
  • To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
  • Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
  • Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
  • Yield: 1 1/2 cups

SHRIMP COCKTAIL



Shrimp Cocktail image

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 6 dozen (1-1/4 cups sauce).

Number Of Ingredients 17

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

Steps:

  • In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

CALIFORNIA-STYLE SHRIMP COCKTAIL



California-Style Shrimp Cocktail image

So refreshing and yummy!!! I learned how to make a shrimp cocktail similar to this from my aunt Sylvia. I loved her version so much that I tried to make my own. I was so excited when I came up with this recipe instead! It is to die for! Everyone loves it! It is great for parties, BBQs, and potlucks!!!

Provided by Katrina Roubedeaux @kroubedeaux

Categories     Fish

Number Of Ingredients 14

2 pound(s) shrimp, peeled and deveined (frozen is ok)
6 cup(s) water for boiling shrimp
4 cup(s) broth reserved from shrimp
6-8 large diced roma tomatoes
1 bunch(es) chopped green onions
1 small chopped red onion (optional)
2-4 - chopped jalapeno peppers
1 bunch(es) chopped cilantro, fresh
2-4 large chopped (not mashed) avocados
1 large chopped english or hot house cucumber
1/2 cup(s) ketchup
2 large lemons (juice)
- tobasco (to taste)
- salt to taste

Steps:

  • In a large sauce pan, over med/high heat, boil shrimp in approximately 6 cups of water. The shrimp will cook fast. It is really important not to over cook the shrimp because it will taste rubbery. As soon as the shrimp turns pink, remove it from the heat. Remove the shrimp from the broth and set aside. I like to stop the cooking by transfering the shrimp to cold water. Reserve a minimum of 4 cups of the broth.
  • In a large bowl, mix together diced roma tomatoes and chopped green onion, red onion, jalapenos, and minced cilantro. Using your hand, thoroughly mix and squeeze together the produce.
  • Once the produce has been mixed, add the cucumber, avocado, and the juice of 2 lemons.
  • Add the shrimp, ketchup, and broth. Mix well.
  • Add salt and tobasco to taste. Serve cold with corn tostada shells or chips. We like to just eat it on its own as well.
  • I seldom used measurements when I make this recipe. The measurements listed are basically how I eyeball it. The ingredients may be adjusted to taste if needed.

OLD VEGAS STYLE SHRIMP COCKTAIL



Old Vegas Style Shrimp Cocktail image

My husband & I go to Las Vegas and always love to go to the Bay City diner that is one of many places that serve their cocktail uniquley.

Provided by Pantry Chef Starkey

Categories     Brunch

Time 4m

Yield 2-3 serving(s)

Number Of Ingredients 4

1 (8 ounce) bag cocktail-size cooked shrimp, thawed
salt
1 (8 ounce) bottle your favorite seafood cocktail sauce
1 lemon, wedged

Steps:

  • Thaw and rinse shrimp. Pat dry with paper towel and sprinkle with a little salt.
  • Place shrimp in glass bowl or parfait glass and pour desired amount of cocktail sauce on it. Serve with a lemon wedge or two.
  • Enjoy!

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