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Shrimp cocktail - Roxanne 21 - 08-31-2007
Just wondering what you all have for a favorite cocktail sauce recipe?
I usually serve with a remoulade--a New Orleans recipe but want to try something new.
Re: Shrimp cocktail - bbally - 08-31-2007
I have a blueberry, horseradish cocktail sauce that gets rave reviews at the caterings. But you have to cook the shrimp in Vanilla and Vodka for it to work out. The sauce in the center of these prosciutto wrapped puff shrimp I did at last years wedding show is the same.
If you are interested let me know and I will write it up and post it for you.
http://www.horsehelmets.com/blogpics1/wedshow/pufshrmp.jpg
Re: Shrimp cocktail - Roxanne 21 - 08-31-2007
bbally---nice to see you here too!! I browse that other site frequently --- just a lurker though!
YES YES YES---please post the recipe--love new things and this sounds totally wild!!! I could not open the image you posted, though. Went to google and no match was found--what am I doing incorrectly?
Delete that statement---it came through...you must have been transmitting as I tried to download----those look incredibly YUMMMM!!!!
Re: Shrimp cocktail - bbally - 08-31-2007
Try it now I was dorking with it trying to get the image to load. I just made it a link directly.
Re: Shrimp cocktail - Roxanne 21 - 08-31-2007
You were reading my mind---what little is left---thanks!!
Re: Shrimp cocktail - labradors - 08-31-2007
Quote:
Shrimp cocktail
I didn't know they drank alcohol. Do they have little, tiny bars, as well? I guess those must be the sand bars.
Re: Shrimp cocktail - cjs - 08-31-2007
here's our favorite, Roxanne - I'll even throw in my favorite way of doing shrimp for either hot or cold service - in case you want to try a different way.
GARLIC ROASTED SHRIMP COCKTAIL
oven to 450°. On a heavy baking sheet mix together -
(for ~1 1/2 lbs. shrimp)
3 cloves garlic, minced
2 T. EVO
Kosher salt & cracked black pepper
Add the peeled, but tails left on, shrimp to the b. sheet and toss together with the garlic mixture. Spread out in a single layer.
Roast for 3 min, turn shrimp over & continue roasting till the shrimp are opaque and firm, another 2-4 min.
Transfer shrimp to a shallow dish, cover partially & refrigerate. When the shrimp are chilled, eat those suckers!! Just remember when you transfer the shrimp, scrape the bottom of the b. sheet and get all the great goop for the shrimp.
I'm bound and determined one of these days to stay out of the shrimp long enuf to cook up some pasta and just scrape all that on top!! It is so good!
Also, if you don't have a favorite cocktail sauce -
1/2 c ketchup
1/2 c chili sauce
1/4 c grated red onion
1/2-1 tsp. finely chopped fresh jalapeno
2-3 T. prepared horseradish
1 T. fresh lemon juice
Kosher salt to taste.
This will keep up to a week...I'm told. Just before serving taste and add more lemon juice and salt if needed.
Re: Shrimp cocktail - Old Bay - 08-31-2007
I make a large batch--
2 C catchup
4 T Worcestershire sauce
4 T (or more) horseradish
2 T Crystal, or other Louisiana hot sauce
Juice of one lime
When this is right it will open your sinuses!!! Good on raw oysters too. (And on a saltine!!)
Re: Shrimp cocktail - Roxanne 21 - 08-31-2007
Great suggestions!!! Now to get going with those fresh shrimp I bought today---another part of my coup!!!
Re: Shrimp cocktail - luvnit - 08-31-2007
This sound fabulous and very different. I would love the recipe if you would share it with me or post it. Thanks.