SHRIMP COCKTAIL DESCRIPTION ON MENU RECIPES

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SHRIMP COCKTAIL RECIPE: HOW TO MAKE IT - TASTE OF HOME



Shrimp Cocktail Recipe: How to Make It - Taste of Home image

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. —Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield about 6 dozen (1-1/4 cups sauce).

Number Of Ingredients 17

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

Steps:

  • In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

Nutrition Facts : Calories 59 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 9g protein.

BEST SHRIMP COCKTAIL RECIPE RECIPE - HOW TO MAKE SHRIMP ...



Best Shrimp Cocktail Recipe Recipe - How To Make Shrimp ... image

However old-fashioned it may seem, shrimp cocktail is a classic. We've updated this party standby with a zesty homemade sauce that packs a flavorful punch thanks to acidic ketchup, spicy chili sauce, and salty Worcestershire sauce. The small amount of celery salt ties it all together into a perfect condiment.

Provided by Judy Kim

Categories     gluten-free    nut-free    cocktail party    appetizers    seafood

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 16

2 lb.

Ice

6 c.

water

2 tbsp.

kosher salt

2 tbsp.

granulated sugar

1/2

small onion, peeled and halved

1 tbsp.

small bunch parsley, divided

2

lemons, divided

2 lb.

shrimp, peeled and deveined

1/2 c.

mild chili sauce, such as Heinz

1/2 c.

ketchup

1 tsp.

lemon zest

2 tbsp.

fresh lemon juice

1 tbsp.

horseradish

1 tsp.

Worcestershire sauce

2

dashes hot sauce, such as Tabasco

1/4 tsp.

celery salt

Steps:

  • Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges. In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot.  Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice. Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined.  Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley. 

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