THE BEST SHRIMP COCKTAIL RECIPE
This Shrimp Cocktail recipe is so easy to make, full of flavor & results in juicy, tender, perfectly plump shrimp every single time! Serve them in martini glasses or as a shrimp platter with a creamy remoulade sauce for a delicious duo that everyone loves!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Appetizer Snack starter
Time 50m
Number Of Ingredients 13
Steps:
- Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!) Place shrimp in a large non-reactive mixing bowl and add 1 teaspoon of the salt along with all of the baking soda. Toss to evenly coat. Place in the refrigerator for 30 minutes- 1 hour.
- Meanwhile, make the Poaching Liquid: In a medium pot combine - water, beer, celery, onion, garlic, ginger, parsley, lemon juice, remaining 2 tablespoons of salt and reserved shrimp shells. Bring contents to a simmer over high heat. Immediately reduce heat to simmer and cook for 20-25 minutes. Strain liquid through a fine-mesh colander and discard solids. Immediately return broth back to pot and adjust heat to medium. Fill a large bowl with ice water and set out two large zip-closure bags. Set aside.
- Poach the shrimp: Add the shrimp to the poaching liquid (do NOT rinse them prior). Poach until shrimp are just cooked through, stirring occasionally. Depending on size of shrimp, this will take anywhere from 1-5 minutes, depending on the size. TIP: Shrimp are perfectly cooked when they form a "C" shape and are pink in color with some bright red accents. If shrimp are still translucent, they're not done cooking.Tips: If you have a thermometer, you want your poaching liquid to stay between 170-180 degrees F.
- Shock the shrimp: Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in the ice water (use a plate to weigh bag down if necessary). Transfer bowl to the refrigerator and allow to chill for at least 30 minutes.
- Serve shrimp cocktail with remoulade sauce and lemon wedges.
Nutrition Facts : Calories 181 kcal, Carbohydrate 9 g, Protein 16 g, Fat 5 g, Cholesterol 145 mg, Sodium 2913 mg, Sugar 1 g, ServingSize 1 serving
LEMON POACHED SHRIMP COCKTAIL
If you need an elegant first course, this is it.
Provided by Lynnda Cloutier
Categories Seafood Appetizers
Number Of Ingredients 7
Steps:
- 1. in a large straight sided sauté pan with lid, mix the wine and 1 cup water, the peppercorns, bay leaves, and 1 teaspoon salt. Gently squeeze the lemon halves over the liquid and then drop in the halves.
- 2. Bring to a boil over medium-high heat, reduce the heat to medium low, and let the liquid simmer gently for 10 minutes. Add the shrimp, cover, and poach for four minutes. Turn off the heat and let the shrimp sit in a covered pan for another two minutes.
- 3. Transfer the shrimp to a colander with slotted spoon. Discard cooking liquid. Let the shrimp sit in a colander until they are cool enough to handle, about 15 minutes, and then shell them and deveined them if needed. Chill for at least two hours or up to a day. Serve cold with cocktail sauce. Serves 4 to 6.
- 4. Cocktail sauce with red onion and jalapeno 1/2 cup tomato catsup 1/2 cup chili sauce 1/4 cup grated onion, from about one quarter medium onion; using the large holes of a box grater 1/2 teaspoon finely chopped fresh jalapeno 3 tablespoons prepared horseradish 1 tablespoon fresh lemon juice, or more to taste 1/8 teaspoon kosher salt or more to taste put all ingredients in a bowl and stir to mix. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving, taste and add more lemon juice and salt as needed. The heat of the jalapeno gives this sauce an extra spicy kick. Makes about 1 1/4 cups
CHEF JOHN'S SHRIMP COCKTAIL
Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g
SHRIMP WITH COCKTAIL SAUCE
Steps:
- Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
- For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
SHRIMP COCKTAIL
Shrimp cocktail is the perfect dish to serve to your guests this holiday season!
Categories Christmas cocktail party dinner party New Year's Eve Thanksgiving appetizers fish seafood
Time 1h30m
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- For the shrimp: Fill a large pot with 8 cups cold water. Squeeze in the lemon juice, then add the lemon halves. Add the onion, garlic, Old Bay, bay leaf, salt and peppercorns and bring to a simmer over medium heat; cook for 20 minutes. Scoop out the solids and return the liquid to a simmer.
- Fill a large bowl halfway with ice. Add 3 cups of water and place a smaller bowl inside (but don't let the water get in the smaller bowl!).
- Add the shrimp to the pot with the simmering liquid and stir, then cover and turn off the heat. Let sit until the shrimp are pink, curled and opaque throughout, 3 minutes for smaller shrimp and 4 minutes for larger shrimp. Using a slotted spoon, transfer the shrimp to the bowl set over the ice bath. Gently stir every few minutes to cool down the shrimp. Once they're no longer steaming, put the shrimp on a platter and refrigerate until cold, at least 30 minutes.
- Meanwhile, for the cocktail sauce: Stir the ketchup, horseradish, hot sauce, Worcestershire sauce, salt and pepper in a small bowl. Chill at least 30 minutes before serving. Serve with the shrimp.
POACHED SHRIMP
Steps:
- Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
- Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
- Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
SHRIMP COCKTAIL
This method for a beloved appetizer maximizes flavor by gently poaching shrimp in a deeply seasoned broth of salt, chile powder and celery seeds. Rather than wash away all the spices with a rinse or a plunge in an ice bath, you stop the cooking by pouring ice directly into the hot bath. For dipping, go for a classic cocktail sauce with the sharp brightness of lemon and horseradish, or a simple garlicky dill butter, which makes the shrimp taste somehow of lobster, or a comforting, warmly spiced honey mustard, because you always need a creamy option. Enjoy the plump shrimp with your favorite sauce - or all three.
Provided by Eric Kim
Categories finger foods, seafood, appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Make the shrimp: In a large bowl, toss together the shrimp and 2 teaspoons salt, and set aside. Keep the 8 cups ice nearby, either in another large bowl or directly in the icemaker tray of your refrigerator.
- Meanwhile, fill a large pot with 8 cups water, 1/2 cup salt, the chile powder and celery seeds, and bring to a boil. Remove the pot from the heat and add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes.
- Immediately dump the ice into the pot to stop the cooking, stirring occasionally, until the liquid is cool to warm or room temperature, about 1 minute. Pour the contents of the pot into a colander in the sink, then transfer the drained, celery seed-dotted shrimp to a large platter and refrigerate until ready to eat. Cut the lemons into quarters lengthwise, then cut each piece in half crosswise.
- Make the cocktail sauce: In a small bowl, stir the ketchup, lemon juice, horseradish and garlic to combine, and season to taste with salt, pepper and Tabasco sauce.
- Make the garlicky dill butter: Melt the butter in a small saucepan over medium-low heat or in the microwave. Add the garlic, dill, lemon juice and sugar to a small bowl and stir in the hot melted butter. Season generously with salt and pepper.
- Make the curried honey mustard: In a small bowl, stir the mayonnaise, mustard, honey, lemon juice, curry powder and cayenne to combine. Season to taste with salt and pepper. All three sauces can be stored in separate airtight containers in the refrigerator for up to 3 days. (The dill butter will need to be reheated in the microwave or on the stove over medium-low heat until liquid again.)
- To serve, cover a large platter with cubed or crushed ice, top with the poached and cooled shrimp and scatter the lemon pieces all over. Serve with one or more of the dipping sauces on the side.
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- Roasted: Preheat the oven to 400 degrees. Toss the shrimp with the olive oil, salt, and pepper. Add any other seasonings you like. Lay flat on a baking sheet. Roast for 8-10 minutes until pink and cooked through. Let cool and serve room temperature or chilled. Serve with fresh lemon.
- Poached: Fill a large pot with water. Add 1 halved lemon, 1-2 garlic cloves, 1/4 onion, 1-2 bay leaves, some peppercorns, and any other seasoning you like. Bring to a boil. Add the shrimp and cook for 2-3 minutes until pink and cooked through. They will begin to curl slightly. Remove and add to an ice bath (a bowl filled with water and ice.) Once fully chilled, in about 5 minutes, drain the shrimp and serve.
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