Shrimp Cocktail Dean Martin Recipes

SHRIMP DEAN MARTINIS

Steps:

• If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve.
• Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.

ROASTED SHRIMP COCKTAIL

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
• For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

HOW TO MAKE A PERFECT SHRIMP COCKTAIL

Steps:

• Fill a large saucepan 3/4 full of water.
• Add salt.
• If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
• Bring the pot to a rapid boil over high heat.
• Remove from the heat and let it stop boiling.
• Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
• Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
• When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
• Peel shrimp but leave the tails on.
• In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using.
• Taste, add more horseradish if desired.
• Divide sauce among 4 small bowls or wine glasses or martini glasses.
• Hang shrimp from the rims. Serve immediately. (See above in blog post for alternate serving suggestions.)

SHRIMP COCKTAIL DEAN MARTIN

Steps:

• GARLIC MASHED POTATOES: Boil potatoes in a large pot of salted water until they are fork tender.
• Drain thoroughly and return potatoes to the pot.
• Melt the butter in a small pan over low heat.
• Add the minced garlic to infuse the flavor into the butter.
• Add the milk (or cream) just enough time to warm it.
• Using a potato masher, mash the potatoes while adding the butter/garlic mixture.
• Season to taste with salt and white pepper. DO NOT overmix the potatoes!
• WHISKEY BUTTER SAUCE: Cut the butter up into small pieces and chill in the freezer. Place the wine, whiskey and shallot into a small pan.
• Simmer over low heat until mixture is reduced to 1 tablespoon.
• Remove from heat and add the butter, one piece at a time. Stir the butter into the sauce, whisking until melted.
• Keep cooking butter sauce on low heat until the ingredients are incorporated. The sauce should have a thick and creamy appearance.
• Keep sauce warm, but not over direct heat.
• SHRIMP: Place 4 shrimp on each bamboo skewer. Lightly oil the shrimp and season with salt and pepper.
• Grill on high just until flesh turns white-no longer translucent.
• (If you want you can lightly sautè the shrimp in a pan on medium-high heat using the same directions in Step #13.).
• Presentation: Divide and spoon the mashed potatoes into each martini glass.
• Stand a shrimp skewer upright but at an angle into the mashed potatoes.
• Place one stuffed green olive on the top end of each skewer.
• Pour whiskey sauce over each shrimp skewer.