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.
CELERY PARSLEY COCKTAIL
Celery parsley cocktail is an antioxidant, cleans digestive tract, detoxifies liver, speeds up metabolism and revitalizes. Loaded with vitamin C and A, contains folic acid, calcium, potassium, phosphorus and magnesium.
Provided by Maryla O.
Categories Beverages
Time 5m
Yield 1 person
Number Of Ingredients 6
Steps:
- Wash celery and parsley. Cut in smaller pieces and put in blender. Add mint leaves, juice of 1/2 lime and 1 glass of water. If using, add a few ice cubes.
- Blend until smooth. .
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Nutrition Facts : Calories 16.6, Fat 0.1, Sodium 39.8, Carbohydrate 4.8, Fiber 1.6, Sugar 1.3, Protein 0.5
FRENCH LENTILS WITH CARAMELIZED CELERY ROOT AND PARSLEY
Earthy textures make this salad as interestingto look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licoricelike flavor shines.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Bring water and lentils to a boil in amedium saucepan. Reduce heat, and gentlysimmer, partially covered, until lentils arejust tender, 27 to 30 minutes. Drain lentils,and transfer to a medium bowl.
- Meanwhile, heat 1 teaspoon oil in a mediumnonstick high-sided skillet over mediumheat. Cook celery root, stirring occasionally,until caramelized, 18 to 20 minutes.
- Add celery root to bowl with lentils. Stirin parsley, lemon juice, shallot, 1 teaspoonsalt, 1/4 teaspoon pepper, and remaining tablespoon oil. Let cool. Divide among 4 bowls.
Nutrition Facts : Calories 209 g, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, Sodium 397 g
CELERY SOUR MOCKTAIL
Serve this bright, refreshing nonalcoholic mixed drink up in a chilled cocktail glass, or stretch it by pouring it over ice in a lowball glass and topping with a splash of soda water or tonic. However you choose to serve it, reserve the extra celery simple syrup and use it as a replacement for regular simple syrup in all manner of drinks, nonalcoholic and spirited, alike. Or, if you don't have time to make the celery simple syrup for this drink, you can substitute in standard 1:1 simple syrup, though the resulting sour will lose some of its vegetal nuance.
Provided by Rebekah Peppler
Categories non-alcoholic drinks
Yield 1 cocktail
Number Of Ingredients 12
Steps:
- Prepare the celery simple syrup: In a small saucepan, combine sugar, allspice, peppercorns and salt (if using) with 1 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Remove from the heat, add the celery leaves (and parsley leaves, if using). Set aside to steep at room temperature for 1 to 2 hours. Strain through a fine-mesh sieve, pressing on the solids. (You should have about 1½ cups syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
- Prepare the chamomile tea base: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea and lemon peels. Allow to steep for 10 minutes, then remove the tea bags and peels or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.
- Prepare the cocktail: In a shaker, add lime, celery pieces and the simple syrup. Muddle to smash and release the lime's juices. Add the chilled chamomile tea and ice. Cover and shake vigorously until well chilled, about 15 seconds. Strain into a chilled Nick and Nora or coupe glass.
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