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 COCKTAIL
Shrimp is poached in a savory and fragrant court bouillon and served with traditional cocktail sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 15
Steps:
- For the shrimp: Put about 10 cups of water, the carrots, celery, garlic, lemon, onion, parsley, thyme and bay leaves in a large pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and simmer for 30 minutes.
- Careful not to splash, drop the shrimp into the water and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 3 minutes for medium shrimp, 4 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp if desired. Refrigerate if not serving right away.
- For the Cocktail Sauce: Combine the ketchup, horseradish, Worcestershire and lemon zest and juice in a small bowl. Add hot sauce if using. Mix well, then refrigerate until ready to serve
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon wedges and serve.
SHRIMP COCKTAIL
Provided by Food Network Kitchen
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
- Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
- Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
- Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
- Yield: 1 1/2 cups
SUZANNE'S SHRIMP COCKTAIL
Make and share this Suzanne's Shrimp Cocktail recipe from Food.com.
Provided by Leonard Cohen
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly mix the first eight ingredients, and chill to blend flavours.
- Steam the shrimp until they are just tender (approx. 10 12 minutes) DO NOT overcook or the shrimp will be rubbery.
- Place 3 4 fl.
- oz.
- of the sauce mixture into small stemmed cocktail or wine glasses.
- Drape several shrimp over the top of each glass, with tails hanging over the sides.
- Stick a 4- 5 chunk of fresh celery in the centre of each glass.
- Serve chilled with Bloody Marys.
Nutrition Facts : Calories 215.8, Fat 2.9, SaturatedFat 0.5, Cholesterol 230, Sodium 621.8, Carbohydrate 14, Fiber 1.9, Sugar 8.3, Protein 31.9
More about "suzannes shrimp cocktail recipes"
GOOD EATS SHRIMP COCKTAIL - ALTON BROWN
From altonbrown.com
TRULY THE BEST SHRIMP COCKTAIL RECIPE EVER - UMAMI GIRL
From umamigirl.com
SHRIMP SUZANNE - RECIPE - COOKS.COM
From cooks.com
SHRIMP COCKTAIL IS A PERFECT RECIPE FOR ENTERTAINING.
From cookingnook.com
POACHED SHRIMP COCKTAIL RECIPE – STATE OF DINNER
From stateofdinner.com
BEER-STEAMED SHRIMP WITH COCKTAIL SAUCE - FOOD & WINE
From foodandwine.com
SIMPLE SHRIMP COCKTAIL RECIPE ARCHIVES - SUZANNE CARILLO
From suzannecarillo.com
BEST SHRIMP COCKTAIL RECIPE RECIPE - HOW TO MAKE …
From delish.com
SHRIMP COCKTAIL RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
8 SHRIMP COCKTAIL RECIPES
From allrecipes.com
WORLD BEST COCKTAIL RECIPES : SUZANNE'S SHRIMP COCKTAIL
From worldbestcocktailrecipes.blogspot.com
SUZANNES SHRIMP COCKTAIL RECIPES
From tfrecipes.com
You'll also love