SHRIMP COCKTAIL WITH LEMON DIPPING SAUCE
Steps:
- For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving.
- For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl.
- Serve chilled shrimp with dipping sauce on the side.
PAULA DEEN'S LEMON SHRIMP COCKTAIL SAUCE
I wanted something a little different than normal with my shrimp, and this hit the spot. Super quick to prepare and delicious with shrimp, crab claws, or raw oysters. Recipe courtesy of The Lady & Sons Savannah Country Cookbook (Paula H. Deen). Serving size is estimated.
Provided by AmyZoe
Categories Sauces
Time 5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and chill before serving.
- Serve with cold shrimp, crab claws, or raw oysters.
Nutrition Facts : Calories 60.5, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 121.8, Carbohydrate 4.3, Fiber 0.1, Sugar 1.3, Protein 0.2
LEMON SHRIMP COCKTAIL SAUCE
Yield Yields 1/2 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients and chill before serving. Serve with cold shrimp, crab claws, or raw oysters.
SHRIMP WITH COCKTAIL SAUCE
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.
SHRIMP COCKTAIL BAR: CLASSIC COCKTAIL SAUCE, AVOCADO CREMA, REMOULADE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h25m
Yield 50 to 60 servings
Number Of Ingredients 22
Steps:
- For the remoulade: Stir together the mayonnaise, hot sauce, parsley, capers, chile powder, garlic, lemon juice and green onions in a bowl (or for a smoother remoulade, whizz in a food processor). Chill thoroughly before serving.
- For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl. Chill before serving.
- For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth. Gradually add the milk and keep blending until the desired consistency is reached. (You can add more or less milk as desired.)
- Arrange the shrimp on a large platter over ice, and serve with separate ramekins of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish.
PAULA DEEN'S FIERY CAJUN SHRIMP
Make and share this Paula Deen's Fiery Cajun Shrimp recipe from Food.com.
Provided by JKRunning
Categories Cajun
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
- Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
- Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.
Nutrition Facts : Calories 727.6, Fat 51.1, SaturatedFat 30.1, Cholesterol 554, Sodium 1508.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.1, Protein 58.8
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