Shrimp With White Cocktail Sauce Recipes

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SHRIMP WITH WHITE COCKTAIL SAUCE

Make and share this Shrimp With White Cocktail Sauce recipe from Food.com.

Provided by threeovens

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Shrimp With White Cocktail Sauce image

Steps:

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

Nutrition Facts : Calories 177.9, Fat 7.3, SaturatedFat 4.1, Cholesterol 233.7, Sodium 292.7, Carbohydrate 2.2, Fiber 0.3, Sugar 0.7, Protein 24.7

1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh chives, chopped
1 teaspoon fresh lime juice
1 teaspoon lime zest, grated
salt & freshly ground black pepper
1 lb cooked shrimp, chilled

SHRIMP WITH COCKTAIL SAUCE

Provided by Ina Garten

Categories     appetizer

Time 13m

Yield 6 servings

Number Of Ingredients 9



Shrimp with Cocktail Sauce image

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.

1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

BBQ SHRIMP COCKTAILS

Provided by Ree Drummond : Food Network

Time 15m

Yield 8 servings

Number Of Ingredients 14



BBQ Shrimp Cocktails image

Steps:

  • For the shrimp: Preheat a grill or grill pan over medium-high heat.
  • Toss the shrimp with the olive oil and BBQ rub seasoning until evenly coated; set aside.
  • For the white BBQ sauce: Whisk together the mayonnaise, vinegar, horseradish, mustard, brown sugar, garlic powder and Worcestershire sauce. Stir in the chives and parsley. Season with salt and pepper.
  • Grill the shrimp until just cooked through, 2 to 3 minutes per side.
  • Divide the sauce among 4 martini glasses. Cut a small slit halfway through each lemon round and place 2 slices on the rim of each glass. Place 4 shrimp on the edge of each glass. Garnish with chives and parsley.

1 pound extra-large (U16) shrimp, peeled and deveined, tail on
1 tablespoon extra-virgin olive oil
1 tablespoon store-bought BBQ rub seasoning
1 cup mayonnaise
3 tablespoons distilled white vinegar
2 tablespoons prepared horseradish
1 tablespoon whole-grain mustard
1 teaspoon brown sugar
1 teaspoon garlic powder
3 dashes Worcestershire sauce
2 tablespoons chopped chives, plus more for garnish
1 tablespoon chopped fresh parsley, plus more for garnish
Kosher salt and freshly ground black pepper
8 thin lemon slices, for serving

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.

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

SHRIMP COCKTAIL WITH REMOULADE SAUCE

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 12 to 15 servings

Number Of Ingredients 14



Shrimp Cocktail with Remoulade Sauce image

Steps:

  • Prepare a large bowl of ice water; set aside.
  • Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
  • Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

1/2 cup dry white wine
1 tablespoon kosher salt
2 pounds peeled and deveined large (12- to 15-count) shrimp
Remoulade Sauce, recipe follows, for serving
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons sweet relish
1 teaspoon seafood seasoning
1 teaspoon chopped fresh tarragon
Dash white vinegar
Zest and juice of 1 lemon
1/2 shallot, finely minced
Kosher salt, if needed
Cracked black pepper

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