Shrimp With Dipping 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:

• Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

Steps:

• In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.

Steps:

• Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
• Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

Steps:

• In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
• Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
• Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
• While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
• Serve the shrimp with the sauce.