K Jons Creole Shrimp Cocktail Recipes

K-JON'S CREOLE COCKTAIL SAUCE

Steps:

• Whisk all ingredients together and chill for a few hours at least. Best overnight!

CHEF JOHN'S SHRIMP COCKTAIL

Steps:

• Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

CREOLE SHRIMP COCKTAIL

Steps:

• 1. Clean and devein shrimp, leaving the tails intact. Season with Creole blend.
• 2. Mix lime juice and EVOO. Pour over seasoned shrimp and marinate in the refrigerator for 1 hour
• 3. Heat a medium cast iron grille pan, EVOO. Pan sear shrimp on both sides for about 2-3 minutes; Until pink and tails form a "C".
• 4. Shred butter lettuce or whatever type you prefer. Place lettuce into martini glasses, top with 1 T. of prepared Rémoulade sauce.
• 5. Arrange two to three shrimp on top and lime zest serve chilled.

CREOLE BOILED SHRIMP COCKTAIL

Steps:

• FOR SHRIMP:.
• In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
• Coat evenly.
• Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
• Bring to a boil and taste.
• The salinity of the water should be that of saltwater.
• Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
• drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
• FOR CREOLE SEASONING:.
• Combine all ingredients and mix thoroughly.
• Store in an airtight container for up to three months.
• FOR COCKTAIL SAUCE:.
• Combine all ingredients and whisk well.
• Cover and chill for 2 hours.
• Will keep in the refrigerator for up to two days.
• Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

K-JON'S TRIPE CREOLE

Steps:

• Boil Tripe in a broth of the following for 6 hours:.
• 3 gallons water.
• 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
• granulated garlic, onion powder, parsley, caraway seeds.
• 1 bottle of white wine.
• 1 onion ¼ er'd, 1 bulb garlic, ½ cup salt.
• Remove tripe and rinse well, remove garlic bulb and save for stew,.
• Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
• When cool, rinse again & cut tripe in ½"X 2" pieces set aside.
• Stew.
• Sautee all of the following for 15 minutes on mid-high heat:.
• 1 stick butter.
• 4 cups onion (chopped).
• 4 cups bell pepper (chopped).
• 3 cups celery (chopped).
• 2 tablespoons minced garlic.
• Add all of the following and stew for 4 hours:.
• 2- 28oz. can whole tomatoes (Crushed with by hand).
• 1- 28oz. can crushed tomatoes.
• 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
• 2 Bay Leaves, 2 tbs. sugar,.
• 1 cup calamata olives (pitted& Chopped), ½ cup capers.
• 12 oz. Ham (cubed) (I like Black Forest).
• 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
• Add the following and cook 1 hour more:.
• Tripe, Boiled Garlic (pealed), and reserve broth.