Grilled Shrimp Cocktail With Horseradish Cream Dipping Sauce Recipes

GRILLED SHRIMP COCKTAIL WITH HORSERADISH CREAM DIPPING SAUCE

Steps:

• Preheat a grill pan over medium high heat.
• Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
• In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.
• Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE

Steps:

• Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
• For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE

Steps:

• In a small sauce pan, combine the peaches and white wine. Bring to a simmer, cover and cook until the peaches are soft, about 10 minutes. Uncover and cook an additional 10 minutes to reduce slightly. Turn off the heat and stir in the honey, horseradish and 1/2 teaspoon salt. Using an immersion blender (or back of a fork) puree or mash the fruit slightly to create a sauce. Cool to room temperature or chill completely for later use (see Cook's Note).
• Preheat a grill pan over medium-high heat.
• Toss the shrimp with the olive oil and remaining 1/2 teaspoon salt. Place on the hot grill and grill until pink and opaque all the way through, about 3 minutes per side. Finish with a squeeze of lemon juice. Remove to a tray and serve alongside peach cocktail sauce.

SHRIMP COCKTAIL BAR: CLASSIC COCKTAIL SAUCE, AVOCADO CREMA, REMOULADE

Steps:

• For the remoulade: Stir together the mayonnaise, hot sauce, parsley, capers, chile powder, garlic, lemon juice and green onions in a bowl (or for a smoother remoulade, whizz in a food processor). Chill thoroughly before serving.
• For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl. Chill before serving.
• For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth. Gradually add the milk and keep blending until the desired consistency is reached. (You can add more or less milk as desired.)
• Arrange the shrimp on a large platter over ice, and serve with separate ramekins of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish.

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE

Steps:

• Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
• Heat a grill pan or grill to medium-high.
• Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

SHRIMP COCKTAIL WITH DIPPING SAUCES

Steps:

• For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
• Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
• For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
• For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
• Serve the chilled shrimp over crushed ice with the dipping sauces alongside.

HERBED HORSERADISH SHRIMP COCKTAIL SAUCE

Steps:

• Combine ingredients in a small nonreactive bowl and mix until smooth. Season with salt and freshly ground black pepper, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
• Serve with cooked and chilled shrimp.

GRILLED-SHRIMP COCKTAIL WITH ORANGE-HORSERADISH SAUCE

Steps:

• In a bowl, mix orange juice, orange zest, sour cream, vinegar, and horseradish; stir to combine. Season to taste with salt and pepper. Cover orange-horseradish sauce, and chill at last 1 hour, or overnight.
• Heat grill or grill pan to medium-hot. Drizzle shrimp with olive oil, and toss to coat. Arrange shrimp on grill, working in batches if necessary. Grill until pink and developing golden-brown marks, about 3 minutes per side. Remove from heat. Serve shrimp with orange-horseradish sauce.