ROASTED SHRIMP COCKTAIL LOUIS
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.
ROASTED SHRIMP COCKTAIL
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
ROASTED SHRIMP COCKTAIL LOUIS
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, toss well and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.
ROASTED SHRIMP COCKTAIL WITH MANGO COCKTAIL SAUCE
Make a lavish first course presentation by serving in individual glass bowls or martini glasses. Roasted shrimp are less soggy than boiled shrimp. Recipe by Diane Rossen Worthington.
Provided by gailanng
Categories Brunch
Time 39m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Place the shrimp on a large baking sheet with sides. In a small bowl, combine the shallot, lemon zest and juice, olive oil and seasoning salt, and mix to combine. Pour over the shrimp and move them around to evenly coat. Make sure the shrimp are arranged in one layer.
- Roast the shrimp for about 8 to 9 minutes, or until they are pink and opaque all the way through. Place in another dish and cool. Refrigerate until serving.
- While the shrimp are cooking, prepare the sauce: In a food processor puree the mango. Combine the remaining ingredients together in the food processor and blend until combined. Taste for seasoning. Place in a small serving bowl and serve with shrimp or crab.
- To serve as an appetizer: place the sauce in a small bowl in the center of a 12-inch platter. Arrange the shrimp around the outside of the platter in a pretty pattern. Garnish with the parsley. Make sure to have a small bowl next to the platter to dispose of the tails.
- To serve as a first course: Place a couple of tablespoons of the sauce in the center of a martini glass. Sprinkle the parsley on top of the sauce. Arrange the shrimp on the edge of the glass; figure 4 to 5 shrimp per person. Serve immediately.
- Advance Preparation: The shrimp and sauce can be made up to 1 day ahead, covered and refrigerated.
Nutrition Facts : Calories 258.4, Fat 6, SaturatedFat 0.8, Cholesterol 285.8, Sodium 1761.6, Carbohydrate 16.8, Fiber 2.8, Sugar 9.6, Protein 32.3
ROASTED SHRIMP COCKTAIL
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.
- For the sauce, mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Top the shrimp with lemon zest and serve with the sauce.
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 WITH BASIL-MANGO SAUCE
Instead of serving cold shrimp with cocktail sauce, prepare this simple basil sauce and top it with tender cooked shrimp. It's a fun and fancy appetizer. -Ken Hulme, Prescott, Arizona
Provided by Taste of Home
Categories Appetizers Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine the mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates; set aside., Skewer two shrimp each onto six 4- to 6-in. metal or soaked wooden skewers, forming a heart shape. Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning once. Place over mango sauce. Garnish with basil springs if desired.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 134mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 13g protein.
COCKTAIL SAUCE (INA GARTEN BACK TO BASICS)
This is a sauce for dipping shrimp into. It goes with Ina Garten's roasted shrimp cocktail Roasted shrimp coctail recipe #350688 . This sauce from Back to Basics cookbook from 2008, is perfect for any shrimp cocktail and easy to make. I keep it on file so no more bottle cocktail sauce is needed thus saving me money and allowing me to control the ingredients. Enjoy! ChefDLH
Provided by ChefDLH
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- -combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- -Serve as a dip with shrimp.
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