Fiery Hot Shrimp Cocktail Recipes

Steps:

• Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

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

Steps:

• Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
• Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

Steps:

• Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

Steps:

• For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
• For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
• Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
• Serve the shrimp with the cocktail sauce and lemon wedges.

Steps:

• Combine hot pepper sauce, chili powder, onion powder, ketchup, lemon juice, lemon zest, celery and parsley in a small bowl.
• Add shrimp and coat evenly.
• Chill 20 minutes.
• Line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp.