FLAMING COCKTAIL RECIPE RECIPES

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THE SHRIMP COCKTAIL RECIPE | ALTON BROWN | FOOD NETWORK



The Shrimp Cocktail Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     appetizer

Yield 4 servings

Number Of Ingredients 13

32 shell-on (21 to 25 count) tiger shrimp
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Steps:

  • Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
  • Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
  • Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
  • Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
  • Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

CHRISTMAS PUDDING | JAMIE OLIVER CHRISTMAS RECIPES



Christmas pudding | Jamie Oliver Christmas recipes image

This is based on my dear Nan’s beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. It has more dynamic flavours, and is super-easy to make – this is exactly the way I like it best. Enjoy!

Total Time 4 hours 30 minutes

Yield 8

Number Of Ingredients 16

unsalted butter for greasing
150 g Medjool dates
150 g dried apricots
150 g pecan nuts
75 g crystallized ginger
1 small sprig of fresh rosemary
150 g dried cranberries
150 g raisins
150 g suet
150 g plain flour
75 g fresh breadcrumbs
200 ml semi-skimmed milk
1 large free-range egg
1 clementine
golden syrup
barrel-aged Bourbon

Steps:

    1. Grease a 1.5 litre pudding bowl with butter.
    2. Destone your dates, then, by hand or in a food processor, finely chop the flesh with the apricots, pecans, ginger and rosemary leaves. Place it all in a mixing bowl with the cranberries, raisins, suet, flour, breadcrumbs and milk. Crack in the egg, finely grate in the clementine zest, squeeze in the juice and mix it all together really well.
    3. Tip the mixture into the greased bowl and cover with a single layer of greaseproof paper and a double layer of tin foil. Tie a piece of string around the bowl to secure them in place and make it watertight, then sit it in a large, deep saucepan and pour in enough water to come halfway up the sides of the bowl.
    4. Bring the water to the boil, cover the pan with a tight-fitting lid, and reduce to a simmer for 4 hours. Check the water regularly, and keep topping it up with boiling water, if needed.
    5. When the time’s up, lift out the bowl, remove the foil and paper, then carefully turn the pudding out on to a plate ready to serve, or leave to cool and reheat just before you need it.
    6. You can either drizzle it with golden syrup and a swig of Bourbon – gorgeous – or be a bit more flamboyant and gently heat a good few swigs of Bourbon just to warm it, then strike a match to the pan (stand back!), let it flame, and carefully pour it over your pudding.
    7. Present it to your guests and sing some Christmassy songs, then when the flame subsides drizzle with golden syrup. Serve with cream, custard or even ice cream.

Nutrition Facts : Calories 627 calories, FatContent 33.8 g fat, SaturatedFatContent 11.4 g saturated fat, ProteinContent 7.8 g protein, CarbohydrateContent 74 g carbohydrate, SugarContent 49.6 g sugar, SodiumContent 0.3 g salt, FiberContent 5 g fibre

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