Shrimp With Cocktail Sauce Recipes

Steps:

• For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
• Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
• For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
• For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
• Serve the chilled shrimp over crushed ice with the dipping sauces alongside.

Steps:

• In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.

Steps:

• Mix all ingredients and chill.
• When ready to serve dip shrimp and enjoy.

Steps:

• Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
• For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

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.

Steps:

• In a large bowl whisk together the eggs, buttermilk, flour, pepper and 1 teaspoon salt. Add the shrimp and let it chill out in the fridge for at most 30 minutes.
• Preheat the oven to 200 degrees F. Heat the oil to 350 degrees F in a deep-fryer or Dutch oven. Fit a sheet pan with a rack.
• In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and remaining 1/2 teaspoon salt.
• Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees F between batches. Transfer the shrimp to the prepared sheet pan. Keep the shrimp warm in the oven.
• Serve with the AtomiCocktail Sauce and lemon wedges.
• Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving.

Steps:

• Rinse shrimp thoroughly in cold water and place in large bowl. Mix cloves, seasoned salt, thyme, mustard, celery salt, pepper, and Neelys seasoning in a small bowl. Sprinkle shrimp with the seasoning mixture and toss. Add lemon juice and the BBQ sauce and mix thoroughly. Cover and let marinate for 20 minutes.
• Preheat grill to a medium heat. Place shrimp on grill, directly over heat. Cook for 1 1/2 to 2 minutes per side and fully cooked. Serve with cocktail sauce and garnish with lemon wedges.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Combine all ingredients in a bowl. Serve chilled.

Steps:

• Mix all together, taste.
• Add more ketchup if too hot for you--add more horseradish if not hot enough.
• Chill until ready to serve.

Steps:

• Mix all ingredients in a jar.
• Mix well.
• Serve with cooked and cooled shrimp.

Steps:

• Combine sour cream, horseradish, chives, lime juice and lime zest; season with salt and pepper to taste.
• Serve with cooked shrimp.