Hot Shrimp Cocktail Recipes

Steps:

• Bring 2 cups water to boil. Add sugar and peppers. Add the shrimp slowly so that the water does not stop boiling.
• Cover and boil 2-4 minutes. Do not overboil.
• Stir mustard into cream; add garlic.
• When shrimp are done, drain well and mix with sauce.
• Divide them into 4 heated dishes and serve as a first course.
• When I serve this to friends, I get raves and it is so easy.

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 all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.
• Heat oven to 400°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan.
• Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.

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.

Steps:

• Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

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.