Doc Fords Shrimp Cocktail Sauce Recipes

Steps:

• In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
• Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
• Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
• In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

Steps:

• Mix all ingredients in a jar.
• Mix well.
• Serve with cooked and cooled shrimp.

Steps:

• Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

Steps:

• Combine all ingredients and refrigeerate for at least an hour to chill.
• (Doc Ford's Chipotle Hot Sauce (among others) can be purchased online at www.docford.com).

Steps:

• Mix ingredients for your brine, be sure that all the salt and sugar are completely dissolved before adding shrimp or other spices (very important!) Place shrimp into a bowl with brine, add whatever extra you choose, and refrigerate for 20 to 25 minutes.
• Don't go any longer or they will start to become a bit too salty.
• 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 covered with foil on broiler pan under oven broiler and preheat for 5 minutes.
• (My boiler is small and awkward. When making larger batches of this, I've put the shrimp onto the top shelf of my oven on its highest setting).
• Remove shrimp from brine and drain thoroughly.
• Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it!
• In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and sprinkle with Old Bay seasoning, if desired.
• Place shrimp onto the heated sheet pan and return to broiler immediately.
• After 2 minutes, check your shrimp.
• They should be truning slightly pink and the meat should be separating from where they were deveined.
• Turn the shrimp with a pair of tongs.
• Return the shrimp to broiler for 1 minute.
• Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
• Once shrimp have chilled, serve with cocktail sauce.
• These shrimp are great served warm right from the oven too.
• I usually can't wait until they chill before I eat them!

Steps:

• Combine all ingredients and chill.

Steps:

• Mix all of the ingredients.
• Keep refrigerated until ready to serve.

Steps:

• Mix all ingredients and chill.
• When ready to serve dip shrimp and enjoy.