GRILLED SHRIMP COCKTAIL WITH HORSERADISH CREAM DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan over medium high heat.
- Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
- In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.
- Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.
GRILLED SHRIMP WITH SPICY TOMATO HORSERADISH DIP
Steps:
- Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.
GRILLED SHRIMP WITH HORSERADISH DIP
Roasted red peppers and zippy horseradish liven up everyday mayo to make the perfect dip for the Cajun spiced shrimp.
Provided by Jamallah Bergman
Categories Seafood Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- 1. Prepare grill for direct heat cooking. or position broiler rack so that top of shrimp on rack in pan will be 4" from heat source; preheat broiler. In food processor or blender, puree peppers, horseradish sauce and mayo until smooth; reserve.
- 2. With small, clean scissors, cut through shell at back of each shrimp.
- 3. Gently peel away shell, leaving tails on. With small knife, loosen dark vein from center; remove. Rinse shrimp; pat dry.
- 4. In bowl, toss shrimp with oil and Old Bay seasoning. Place on grill or rack set in broiler pan. Grill or broil, turning one, until pink and opaque, 2-3 minutes per side. Transfer to platter. Transfer reserved pepper mixture to serving bowl or, if desired, to pepper. Sprinkle shrimp and dip with parsley.
GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE
Steps:
- Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
- Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.
HORSERADISH SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
- Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.
SHRIMP WITH ROASTED PEPPER-HORSERADISH DIP
To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp - or buy precooked - the day of the party.
Provided by Food Network
Categories appetizer
Yield 8 servings (serving size: 3 oz shrimp and 1/4 cup sauce)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.
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