Bacon Wrapped Shrimp Cocktail With Apricot Horseradish Dipping Sauce Recipes

BACON-WRAPPED SHRIMP COCKTAIL WITH APRICOT HORSERADISH DIPPING SAUCE RECIPE

Steps:

• Place bacon on paper towel and microwave until fat begins to render but bacon is still soft, about 40 seconds, then allow to cool completely. Wrap a halved piece of bacon around each shrimp and secure with a toothpick, reserve.
• Combine apricot preserve, horseradish, and lime juice, then taste for seasoning adding additional lime juice, horseradish, or salt if necessary. Set aside until ready to serve.
• Heat vegetable oil in a large stainless steel skillet over medium-high heat until shimmering, then add shrimp making sure not to overcrowd the pan (cook in batches if necessary). Cook until bacon is brown and crisp and shrimp is opaque, about 2 minutes per side. Remove toothpicks and serve warm with dipping sauce.

BAKED COCONUT SHRIMP & APRICOT SAUCE

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

GRILLED SHRIMP WITH APRICOT SAUCE

Steps:

• In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving., Thread shrimp and bacon onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE

Steps:

• Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
• For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

SHRIMP COCKTAIL WITH DIPPING SAUCES

Steps:

• For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
• Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
• For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
• For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
• Serve the chilled shrimp over crushed ice with the dipping sauces alongside.

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

BACON WRAPPED SHRIMP WITH CREAMY HORSERADISH

Steps:

• 1. Wrap 1 shrimp around 1 water chestnut.
• 2. Wrap in 1 bacon piece and secure with toothpick.
• 3. Repeat with remaining shrimp, water chestnuts and bacon.
• 4. Melt 3 tablespoons butter in heavy large skillet over high heat.
• 5. Add half of shrimp and cook until bacon browns, about 2-1/2 minutes per side.
• 6. Transfer to large gratin dish.
• 7. Repeat with remaining butter and shrimp.
• 8. Preheat broiler.
• 9. Beat cream cheese in medium bowl until smooth.
• 10. Add remaining ingredients and beat until blended.
• 11. Season with salt.
• 12. Spoon sauce over shrimp.
• 13. Broil until top is golden brown.
• 14. Divide shrimp among plates and serve.