Roasted Tequilalime Shrimp Cocktail Recipes

ROASTED SHRIMP COCKTAIL LOUIS

Provided by Ina Garten

Categories appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Roasted Shrimp Cocktail Louis image

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.

Ingredients

2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

ROASTED TEQUILA~LIME SHRIMP COCKTAIL

Love my lime with cilantra, and my favorite dish at the restuarant my daughter works at is the tequilla lime shrimp, its served over angle hair pasta. so i took a basic shrimp cocktail recipe and added some of the ingredients from this dish. DELISH and a different twist to the usual shrimp cocktail.

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories Seafood Appetizers

Number Of Ingredients 10

Roasted Tequila~Lime Shrimp Cocktail image

Steps:

Peel and devain shrimp leaving tails on. Drizzel with olive oil, adoba (or s&p) and cumin mix and put on sheet pan and roast at 400 for 8-10min. Set aside to cool. When cooled squeese lime juice over shrimp.
Sauce is cup chili sauce, 1 1/2 tbls tequila, juice of lime, 1/2tsp each worsc and cumin, 1-2tbls horseradish, and 2 tbls finely chopped cilantra. Mix and place in serving cups with wedge of lime.

Ingredients

2 pound(s) med - large shrimp
1 1/2 tablespoon(s) tequila
- cilantra
2 - limes
1 teaspoon(s) adobo seasoning
1/8 teaspoon(s) cumin
- olive oil
1 tablespoon(s) worcestershire sauce
1-1 - horseradish
1 cup(s) chili sauce

ROASTED SHRIMP COCKTAIL LOUIS

Provided by Ina Garten

Categories appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Roasted Shrimp Cocktail Louis image

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.

Ingredients

2 pounds large (16 to 20 count) shrimp, peeled, deveined, with the tails on
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

ROASTED SHRIMP COCKTAIL WITH AIOLI

Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil. Though traditionally made with garlic, this aioli replaces it with horseradish. And instead of cocktail sauce, they are paired with a horseradish-laced aioli seasoned with ketchup and hot sauce. If you like an even edgier sauce, feel free to increase the hot sauce and horseradish to taste. The sauce, which can be made up to 3 days ahead, is also terrific on roasted fish.

Provided by Melissa Clark

Categories quick, appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 9

Roasted Shrimp Cocktail With Aioli image

Steps:

In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days.
Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, in shrimp cocktail glasses if you like, with the aioli for dipping.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 672 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

1 large egg yolk
1 1/2 teaspoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper, more as needed
2/3 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon prepared horseradish
1 teaspoon hot sauce
1 teaspoon ketchup
2 pounds large shrimp, shelled and deveined

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Preheat the oven to 400 degrees (F). Place the shrimp in an even layer on a large baking sheet; set aside. In a small bowl combine the lime zest, lime juice, oil oil, salt, pepper, and garlic; stir well to combine. Pour the mixture over the shrimp and toss the shrimp around a little to help coat them evenly. Be sure to arrange the shrimp in an even layer without any of them overlapping when finished. Roast the shrimp for 8-9 minutes, or until they're pink and opaque all the way through. Transfer shrimp to a clean dish and let them cool. Place in the fridge until needed.
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Roasted Tequilalime Shrimp Cocktail Recipes

ROASTED SHRIMP COCKTAIL LOUIS

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