Tinas Shrimp Cocktail Recipes

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.

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.

Steps:

• Combine all ingredients. Stir test for salt and hotness add more until it is to your liking. I like it to be a little creamy so I cut the avocados in half and dice in the skin and squeeze out.
• Chill for an hour or until ready to eat. Enjoy!

Steps:

• In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt. Bring to a boil over high heat, reduce heat to low and simmer 20 minutes. Remove pot from heat, and steep until cool.
• Strain shrimp broth into another large pot, and bring to a boil over high heat. Add wine, peppercorns, coriander seeds, bay leaves, parsley, tarragon and lemons. Boil 2 minutes. Add shrimp, and remove pot from heat. Steep shrimp until they are white, about 3 minutes. Fill a large bowl with water, ice and the 2 remaining tablespoons salt. Transfer shrimp to bowl. Let shrimp cool 3 minutes, then drain well. Refrigerate with a bag of ice on top, until ready to serve.
• To serve, divide shrimp among four plates. Place sauces in individual ramekins on each plate, or in three small bowls to pass at the table.