ASIAN SHRIMP COCKTAIL SAUCE
An incredible alternative to the red stuff! I have served this a half dozen times as of the posting this recipe -- which is precisely WHY I'm posting the recipe, because people ALWAYS bug me to death for it after they taste this delicious dipping sauce. And if you like to skewer and grill your shrimp on the barbeque, it makes a great "mop sauce" too. Friends, you're bound to enjoy this one. My hats off to Hellman's for the recipe!
Provided by Bone Man
Categories Sauces
Time 15m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients and refrigerate for at least one hour prior to serving on the side with either cocktail or grilled shrimp.
- NOTE: this blend can also be used as a "mop sauce" for grilled shrimp on skewers.
Nutrition Facts : Calories 94.7, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 239.8, Carbohydrate 9.2, Fiber 0.1, Sugar 3.8, Protein 0.5
GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
GRILLED SHRIMP WITH GRILLED TOMATO COCKTAIL SAUCE
This zippy cocktail sauce can be made in a snap without so much as one dirty pot. Simply grill all of your vegetables and throw them into a blender with two essential cocktail sauce ingredients: Worcestershire sauce and prepared horseradish. Whether you serve the sauce warm or at room temperature alongside shrimp hot off the grill, the dish is perfect for a party or as a simple dinner-just toss a crisp salad and get some crusty bread to complete the meal.
Provided by Food Network Kitchen
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Prepare a grill or large grill pan for high heat.
- Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.
- Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.
- Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.
- Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.
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