Shrimp Cocktail Shooters Recipes

STEAKHOUSE SHRIMP COCKTAIL WITH SISTER SAUCES

Steps:

• Poach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.
• To serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.
• Add the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.
• Add the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.

SHRIMP COCKTAIL SHOOTERS

Steps:

• Combine all cocktail sauce ingredients in a serving bowl and stir to blend, set aside. Bring large pot of water to boil. Add shrimp and cook for 3-4 mins until pink. Drain and put shrimp in an ice bath. Use funnel to pour cocktail sauce into shot glasses. Garnish each shooter with one shrimp and one lemon wheel. Serve immediately.

SHRIMP SHOOTERS

Steps:

• To Make Vinaigrette:.
• Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
• For Shrimp:.
• Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
• Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
• Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
• Spoon shrimp mixture evenly into glasses.
• Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.