SHRIMP WITH BOURBON COCKTAIL SAUCE
Stop by the store for cooked shrimp and mix up a zesty sauce at home for an impressive, 15-minute appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Mix all ingredients except shrimp in small bowl.
- Serve sauce as dip for shrimp.
Nutrition Facts : Calories 65, Carbohydrate 1 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
SHRIMP WITH BOURBON COCKTAIL SAUCE
Make and share this Shrimp With Bourbon Cocktail Sauce recipe from Food.com.
Provided by Betty Crocker Recip
Categories < 15 Mins
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- In small bowl, mix all ingredients except shrimp.
- Serve sauce as dip for shrimp.
Nutrition Facts : Calories 49.4, Fat 2.9, SaturatedFat 0.9, Cholesterol 33.5, Sodium 64.5, Carbohydrate 1.4, Sugar 0.3, Protein 3.9
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.
STEAKHOUSE SHRIMP COCKTAIL WITH SISTER SAUCES
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Poach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.
- To serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.
- Add the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.
- Add the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.
SHRIMP COCKTAIL
During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6 dozen (1-1/4 cups sauce).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
SHRIMP WITH BOURBON COCKTAIL SAUCE
Steps:
- 1. In a small bowl, mix all ingredients except shrimp. Serve sauce with shrimp. Makes 6-8 servings.
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BOURBON OLD FASHIONED SHRIMP RECIPE | GIMME SOME OVEN
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Reviews 6Estimated Reading Time 3 minsServings 3-4Total Time 15 mins
- Combine orange juice, bourbon, sugar and cayenne together in a bowl and whisk together until blended. Set aside.
- Heat oil in a medium saute pan over medium-high heat. Add shrimp and garlic, and season generously with salt and freshly ground black pepper. Saute for 4-5 minutes, turning once, until the shrimp are cooked and pink and no longer opaque. Transfer the shrimp to a separate plate with a slotted spoon, and set aside.
- Add the orange juice mixture to the saute pan and bring to a simmer. Immediately use a spoon to scrape the brown bits off the bottom of the pan (since that’s where the great flavor is!). Then reduce heat to medium. Let the mixture simmer for about 5 minutes, until reduced by half.
- Add the shrimp back to the pan, and toss until they are coated with the sauce. Remove from heat and sprinkle with the orange zest and scallions, and garnish with orange and lemon slices if desired. Serve immediately with egg noodles or quinoa or over a salad.
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