SHRIMP COCKTAIL
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
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.
SHRIMP COCKTAIL
Shrimp is poached in a savory and fragrant court bouillon and served with traditional cocktail sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 15
Steps:
- For the shrimp: Put about 10 cups of water, the carrots, celery, garlic, lemon, onion, parsley, thyme and bay leaves in a large pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and simmer for 30 minutes.
- Careful not to splash, drop the shrimp into the water and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 3 minutes for medium shrimp, 4 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.
- For the Cocktail Sauce: Combine the ketchup, horseradish, Worcestershire and lemon zest and juice in a small bowl. Add hot sauce if using. Mix well, then refrigerate until ready to serve
- 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 wedges and serve.
CHESAPEAKE BAY-STYLE SHRIMP COCKTAIL
Steps:
- To a large saute pan, with a lid, over medium-high heat, add the water and shrimp and cover until cooked, about 5 to 10 minutes. Remove the shrimp with tongs to a medium bowl and let cool. Add the seafood seasoning and toss well to coat the shrimp.
- In a small mixing bowl, add the lemon juice, mayonnaise, ketchup and seafood seasoning. Whisk until incorporated. Divide the cocktail sauce evenly among 6 ramekins.
- Put each ramekin in a slightly larger bowl and divide the shrimp evenly to the inside of the bowls before serving.
SHRIMP COCKTAIL
Steps:
- For the shrimp: In a medium pot filled with water squeeze the lemon and drop in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes to develop the flavors.
- Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool, and peel the shrimp. Refrigerate to chill through, about 30 minutes.
- For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving.
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