Chesapeake Bay Style Shrimp Cocktail Recipes

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SHRIMP COCKTAIL

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11



Shrimp Cocktail image

Steps:

  • For the shrimp: In a medium pot filled with water squeeze the lemon and drop in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes to develop the flavors.
  • Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool, and peel the shrimp. Refrigerate to chill through, about 30 minutes.
  • For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving.

1 lemon, halved
1 onion, quartered
2 tablespoons kosher salt
1 bay leaf
10 black peppercorns
1 pound shrimp, unpeeled
1 cup ketchup
2 tablespoons grated fresh horseradish
1 tablespoon lemon juice
1 teaspoon hot sauce
2 tablespoons chopped fresh Italian parsley leaves

CHESAPEAKE BAY COCKTAIL SAUCE

A delicious complement to shrimp, our Chesapeake Bay Cocktail Sauce is seasoned with horseradish, Worcestershire sauce and apple cider vinegar.

Categories     Condiment

Time 10m

Yield 25

Number Of Ingredients 10



Chesapeake Bay Cocktail Sauce image

Steps:

  • In food processor, place all ingredients. Cover; process, using quick on-and-off motions, until all ingredients are evenly distributed. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

3/4 cup canned tomato paste
1/2 cup prepared horseradish
1/4 cup apple cider vinegar
2 cloves garlic, chopped
1/4 cup diced onion
1 tablespoon Worcestershire sauce
1 1/2 tablespoons Chesapeake Bay Seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup lemon juice

GAZPACHO SHRIMP COCKTAIL

A quick cocktail sauce of blended chili sauce, tomato, garlic and vinegar to serve with chilled cooked shrimp.

Provided by Food Network Kitchen

Time 15m

Yield 8-12

Number Of Ingredients 10



Gazpacho Shrimp Cocktail image

Steps:

  • Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
  • Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.

One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon sherry vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped chives
2 pounds cooked, peeled large shrimp with tail sections attached

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