IRON CHEF SPICY SHRIMP COCKTAIL
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
- For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
- Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
- Serve the shrimp with the cocktail sauce and lemon wedges.
SPICY ADOBO SHRIMP COCKTAIL
Provided by Maggie Ruggiero
Categories Picnic Quick & Easy Lunch Shrimp Avocado Celery Cucumber Healthy Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first course or light lunch) servings
Number Of Ingredients 12
Steps:
- Cook shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
- Gently stir together remaining ingredients with 1/2 teaspoon salt, then stir in shrimp.
ADOBO STYLE SHRIMP (FILIPINO)
Yes, you can pretty much "adobo" anything. Here is an adapted recipe I found somewhere online that I tweaked a bit here and there. [The original recipe contained MSG as one of the ingredients.] I don't know if this is "authentic" per se, because all cooks have their own preferences, but it does follow the basic recipe. Hope you enjoy!
Provided by cali_love
Categories Filipino
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Wash shrimp and cut off whiskers. Drain.
- Place in pan or wok, add all ingredients except sugar and cooking oil.
- Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
- Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
- Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
- When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
- [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
- [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
- Put on serving platter and garnish with chopped scallions (optional).
- Serve with steamed Jasmine rice.
SPICY MEXICAN SHRIMP COCKTAIL
Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls.
Provided by Rich
Categories Appetizers and Snacks Spicy
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
- Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 226 calories, Carbohydrate 16.1 g, Cholesterol 230.4 mg, Fat 6.3 g, Fiber 3.3 g, Protein 26.4 g, SaturatedFat 1.1 g, Sodium 662.3 mg, Sugar 6.2 g
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