shrimp cocktail time

[Oz]

campechana (seafood cocktail)

8 oz shrimp
8 oz calamari
8 oz scallops
1 cup water
1/2 red onion, chopped
1 red bell pepper
1 yellow bell pepper
1 jalapeno pepper
2 rib of celery, chopped
3 springs of cilantro, or as desired
1 cup fresh lime juice
1 cup fresh orange juice
2 tbsp tabasco sauce
2 cups ketchup
1 tbsp worcester sauce
salt, ground black pepper,
oregano leaves for seasoning

garnish:
avocado slices
olive oil

place seafood in water. bring to a boil and cook for 2 or
more minutes. strain and save 1/2 of broth. in a large bowl,
mix vegetables, seafood, broth, juices and sauces. season with
salt, pepper, and oregano. garnish with sliced avocado and
drizzle with extra virgin olive oil.







shrimp cocktail

32 shell-on (21 to 25 count) tiger shrimp
For the brine:
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice

For the cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Using a pair of scissors or a serrated knife, make an i
ncision down the backside of the shrimp, following the i
ntestinal track. Eviscerate shrimp and rinse under cool
water leaving shells intact.

Place cleaned shrimp into a bowl with brine and refrigerate
mixture for 20 to 25 minutes. While shrimp are brining,
place tomatoes, chili sauce, horseradish, sugar, pepper,
and salt in food processor and blend until smooth. Refrigerate
cocktail sauce until ready to serve.

Place a baking sheet or broiler pan under oven broiler and
preheat for 5 minutes. Remove shrimp from brine and drain
thoroughly. Rinse the shrimp under cold water and dry on
paper towels. In a large bowl, toss shrimp with olive oil and
sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler
immediately. After 2 minutes, turn the shrimp with a pair of
tongs. Return the shrimp to broiler for 1 minute. Transfer to
a cold cookie sheet. Refrigerate immediately.

Once shrimp have chilled, arrange with cocktail sauce in a
martini glass or as desired.







shrimp cocktail vincente

Shrimp:
1 pound fresh shrimp, 50 to 60 per
pound size, unpeeled
2 teaspoons vegetable oil
3/4 cup chopped plum tomato
1/4 cup chopped yellow onion
1 clove garlic, sliced
1/4 bunch cilantro, chopped
1 jalapeno, chopped
1/2 lime, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 quart water

Cocktail Assembly:
1 cup pico de gallo, see Cook's Note*
1 cup reserved shrimp stock
1 cup prepared cocktail sauce
1 large ripe avocado, peeled and diced
Lettuce leaves, for garnish
Lime slices, for garnish
Tortilla chips, for garnish


For the shrimp: Peel the shrimp and save the shells for
stock. In a 4-quart pot over medium heat, add oil. Add
the tomatoes, onions, garlic, cilantro, and jalapeno and
cook until they begin to soften, about 2 minutes. Add the
salt and pepper, lime juice, and reserved shrimp shells
and stir. Add the water, bring to a boil and simmer for 10
minutes. Pour the stock through a strainer into a bowl or
another pot. Discard the vegetables and shells and reheat
the stock. Add the shrimp and simmer until just cooked,
about 3 to 4 minutes. Remove from the heat, strain and
refrigerate the stock, and the shrimp separately until chilled,
about 1 hour.

In a bowl, combine chilled shrimp, pico de gallo, shrimp
stock, cocktail sauce and avocado; mix gently. For each
serving, place a lettuce leaf in a pretty bowl or a martini
glass. Spoon in the shrimp mixture, allowing about 9 or 10
shrimp per serving. Garnish each shrimp cocktail with a
lime wedge and a few tortilla chips.

*Cook's Note: Pico de gallo is a very simple fresh salsa
made by finely chopping fresh tomato, onion, cilantro,
and jalapeno. Season the mixture with some fresh lime
juice and salt, to taste. Any recipe or a commercial fresh
salsa is fine.







the spaniards cocktail of shrimp

Shrimp:
3 teaspoons dried oregano
3 tablespoons ground cumin
3 tablespoons crushed garlic
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 teaspoon hot sauce (recommended: Tapatio)
2 dozen 21/25 count shrimp, shelled,
deveined, and butterflied

Cocktail Sauce:
1 1/2 cups ketchup
1 1/2 cups orange soda (recommended: Fanta)
1 cucumber, peeled, cut into 1/2-inch cubes
2 avocados, peeled, pitted, cut into 1/2-inch cubes
1 red onion, peeled, cut into 1/2-inch cubes
6 ounces water (add sparingly, 2 ounces at a time, to get desired consistency)
3 tablespoons roughly chopped fresh cilantro leaves
2 limes, juiced
3 tablespoons hot sauce (recommended: Tapatio)

Lime slices, for serving
Crackers, for serving (recommended: Saltines)

For the shrimp: Prepare a grill to medium-high heat.

Mix all the ingredients except for the shrimp in a 1-gallon zip
lock bag. Add the shrimp and marinate in the refrigerator for
up to 6 hours.

Remove the shrimp from the marinade and place on the grill.
Cook until the meat is opaque. Remove from heat and cool
immediately. Cut each shrimp into 4 pieces.

For the cocktail sauce: Mix all the ingredients together.

Add the shrimp to the sauce. Mix together and serve in a martini
glasses with slices of lime and saltine crackers.







shrimp cocktail with rocoto chile dipping sauce

1 1/2 cups prepared chili sauce (store bought)
1 1/2 cups ketchup
1 lemon, juiced, plus 2 lemons, halved
1 tablespoon sugar
2 tablespoons Worcestershire sauce
1/2 cup prepared horseradish
2 tablespoon rocoto Peruvian chile paste
1 tablespoon chopped cilantro
4 tablespoons pickling spices
2 tablespoons hot pepper sauce
Salt and freshly ground black pepper
10 (jumbo or U-10 size) shrimp, peeled and deveined,
with tail still attached

Prepare the cocktail sauce in a large bowl. Combine the
chili sauce, ketchup, lemon juice, sugar, Worcestershire
sauce, horseradish, rocoto chile paste, and cilantro, mix
well with a rubber spatula, and set aside.

In a large saucepot, fill with water and add the pickling
spices, lemon halves, and hot pepper sauce and a generous
amount of salt and pepper. Bring to a boil. Skewer the shrimp,
from tail to top, 5 per skewer, and add the shrimp to the
boiling water. Cook for 5 minutes, remove from the water,
plunge into an ice bath, and refresh for 5 minutes until the
shrimp are completely cool.

Serve on a platter with a bowl of the dipping sauce in
the middle.







shrimp cocktail with horseradish tomatillo sauce

2 tablespoons kosher salt
1 tablespoon coriander seeds
2 teaspoons whole black peppercorns
2 lemons, quartered
1 1/2 pounds large shrimp, peeled and deveined
Tomatillo-Horseradish Sauce, recipe follows

Fill a medium saucepan with 2 quarts cold water.
Add the salt, coriander, peppercorns and lemon
wedges, squeezing the juice into the pot first, and
bring to a boil. Let boil for 5 minutes. Reduce the
heat to a simmer, add the shrimp, and simmer for
about 4 minutes, or until just cooked through. Drain
the shrimp in a colander, transfer to a bowl, cover
and let chill in the refrigerator for at least 1 hour.
When shrimp is chilled, serve with dipping sauce.

Tomatillo-Horseradish Sauce:
12 tomatillos, husked, washed, and cut in 1/2
1 large red onion, coarsely chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
2 tablespoons canola oil
Salt and freshly ground pepper
3 tablespoons white wine vinegar
2 to 3 tablespoons honey
1/4 cup prepared horseradish, drained
1/2 cup chopped cilantro leaves
Preheat oven to 400 degrees F.

Place tomatillos, onion, garlic, and jalapeno on a half-sheet
pan, toss with the oil, and season with salt and pepper. Cook
until the mixture is soft, but do not allow it to color, about
15 to 20 minutes. Transfer to a food processor and process
until smooth. Add the vinegar, honey, horseradish, and
cilantro and pulse just to combine. Season with salt and
pepper. Scrape into a bowl, cover, and refrigerate for at
least 1 hour before serving.







shrimp cocktail exotique

2 navel oranges
1 1/2 pounds medium shrimp (32 total),
shelled and deveined
2 teaspoons extra-virgin olive oil
1/4 teaspoon minced and mashed garlic

For sauce:
1/2 cup mayonnaise
3 tablespoons ketchup
1 1/2 tablespoons Cognac
2 teaspoons fresh lime juice, or to taste
1/2 teaspoon sugar
Pinch cayenne
2 firm-ripe California avocados
6 canned hearts of palm, drained, rinsed,
patted dry, and cut crosswise into 1/2-inch pieces


With a sharp knife cut a slice from top and bottom of
each orange, exposing flesh, and arrange with a cut side
down on a cutting board. Cutting from top to bottom,
remove peel and pith. Working over a bowl, cut orange
sections free from membranes, letting sections drop into
bowl, and squeeze in excess juice from membranes. Into
a large saucepan of boiling salted water plunge shrimp
and poach at a bare simmer just until firm, 1 to 2 minutes.
Drain shrimp in a colander and transfer to a large bowl.
While shrimp are still warm add oil, garlic, and 1 tablespoon
juice from orange sections, stirring to coat shrimp. Let
shrimp cool to room temperature. In a small bowl whisk
together sauce ingredients until smooth. Sauce may be
made 1 day ahead and chilled, covered. Halve avocados
lengthwise, remove pit. Transfer orange sections with a
slotted spoon to shrimp mixture and add hearts of palm,
folding ingredients together gently. Divide salad among
avocado halves, mounding it, and spoon sauce over salad.

[basscat001]

THANKS FOR THE INFO...GREAT STUFF!

[basscat001]

THANKS FOR THE INFO...GREAT STUFF!

[Sparky70]

Sunds good to me,
But it also sounds like it might take me about 3 months fo fix all those ingredients, might starve to death by then.........& #46;...
Just Kidding!
Tks 4 the recipe