SHRIMP COCKTAIL RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Categories appetizer
Total Time 38 minutes
Prep Time 15 minutes
Cook Time 23 minutes
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
- Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
- Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
- Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
- Yield: 1 1/2 cups
CLASSIC SHRIMP COCKTAIL RECIPE | MARTHA STEWART
One of Martha's favorite entertaining strategies is to serve a pared-down—but still special feeling—menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients—including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest.
Provided by Martha Stewart
Categories Appetizers
Total Time 50 minutes
Prep Time 15 minutes
Number Of Ingredients 13
Steps:
- Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
- Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
- Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
- To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.
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From foodnetwork.com
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From pinterest.com
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Prepare the frozen (or fresh) shrimp and place/layer around the cocktail sauce. Arrange a ring of parsley and cherry tomatoes around the shrimp plate. Place 2 small bowls of mozzarella balls and olives on the board. Fill in the open areas with hard cheese, meats, and nuts. Garnish the cocktail sauce with fresh parsley.
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From therecipes.info
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From delish.com
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From pinterest.ca
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Caldito de camarón ?? ¡Disfruta de este delicioso platillo en cualquier temporada y clima! Freeze water and lemon slices in my cake stand (inverted) then dump the shrimp in! Moving 14500 km and 37 hours travel, worth of distance away is scary Source: https://ricardohougham.newsvine.com. Fruit salad baby. I created this.
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From pinterest.com
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From pinterest.com
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From chowhound.com
From chowhound.com
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SHRIMP COCKTAIL RECIPES : FOOD NETWORK | FOOD NETWORK
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From foodnetwork.com
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HOW TO MAKE A PERFECT SHRIMP COCKTAIL - COOKTHESTORY
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.
From cookthestory.com
From cookthestory.com
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EASY SHRIMP COCKTAIL (WITH HOMEMADE COCKTAIL SAUCE ...
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From foodiecrush.com
From foodiecrush.com
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SHRIMP COCKTAIL - CITYLINE
2021-12-15 · Shake clamato juice, vodka, horseradish, hot sauce, Worcestershire, pepper and lemon juice along with some crush ice in a cocktail shaker. Shake and strain into the 10 glasses. Place the shrimp and caperberry in and serve. TAGS: appetizer, food and entertaining, mairlyn smith. Advertisement.
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From cityline.tv
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THE BEST WAY TO SERVE SHRIMP COCKTAIL-AMEE'S SAVORY DISH
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From ameessavorydish.com
From ameessavorydish.com
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EPIC SHRIMP COCKTAIL CHARCUTERIE BOARD - RELUCTANT ENTERTAINER
2018-12-13 · Prepare the frozen (or fresh) shrimp and place/layer around the cocktail sauce. Arrange a ring of parsley and cherry tomatoes around the shrimp plate. Place 2 small bowls of mozzarella balls and olives on the board. Fill in the open areas with hard cheese, meats, and nuts. Garnish the cocktail sauce with fresh parsley.
From reluctantentertainer.com
From reluctantentertainer.com
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SHRIMP COCKTAIL DISPLAY | APPETIZER RECIPES, PARTY FOOD ...
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From pinterest.ca
From pinterest.ca
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NEW SHRIMP COCKTAIL DISPLAY? - HOME COOKING - SHRIMP ...
2007-03-24 · New Shrimp Cocktail Display? f. flipkeat. |. Mar 24, 2007 05:35 AM 14. I'm serving up some huge cocktail shrimp tonight...I've displayed the shrimp in various ways, on a fish platter decorated with sliced lemons and parsley. In individual shot glasses with each there own sauce w./lemon slice. I've mounded in sea shell like bowls etc and made ...
From chowhound.com
From chowhound.com
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