Iron Chef Spicy Shrimp Cocktail Recipes

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THE SHRIMP COCKTAIL



The Shrimp Cocktail image

Provided by Alton Brown

Categories     appetizer

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal 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.

IRON CHEF SPICY SHRIMP COCKTAIL



Iron Chef Spicy Shrimp Cocktail image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 bay leaves
1 teaspoon black peppercorns
1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on
Lemon wedges, for garnish
1/2 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Thai sweet chile sauce
1/2 teaspoon Worcestershire sauce
Dash of hot sauce, such as Tabasco

Steps:

  • For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
  • For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
  • Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
  • Serve the shrimp with the cocktail sauce and lemon wedges.

BBQ SHRIMP {NEW ORLEANS STYLE}



BBQ Shrimp {New Orleans Style} image

New Orleans-style BBQ Shrimp are buttery, tangy, and full of zesty Cajun flavor. Best of all, the easy appetizer or dinner is ready in less than 30 minutes!

Provided by Blair Lonergan

Categories     Appetizer     Dinner

Time 23m

Number Of Ingredients 15

¾ cup (1 ½ sticks) salted butter
½ cup olive oil
¼ cup Worcestershire sauce
4 cloves garlic, minced
2 green onions, sliced
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
1 ½ teaspoons minced fresh thyme ((or ½ teaspoon dried thyme))
1 ½ teaspoons minced fresh rosemary ((or ½ teaspoon dried rosemary))
1 teaspoon fresh oregano ((or ½ teaspoon dried oregano))
¼ teaspoon cayenne pepper, or to taste
1 dried bay leaf
1 lemon, thinly sliced
2 lbs. shrimp, unpeeled (I use "jumbo" shrimp with 16-20 ct./lb.)

Steps:

  • Preheat oven to 400° F.
  • In a large cast iron skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the Worcestershire sauce, garlic, green onions, salt, pepper, paprika, thyme, rosemary, oregano, cayenne, bay leaf and lemon slices. Increase heat and bring to a simmer. Once the mixture simmers, remove from the heat.
  • Add the shrimp to the skillet with the sauce; toss to coat.
  • Transfer the skillet to the oven. Bake for about 13-15 minutes, or until the shrimp are pink, stirring occasionally and basting with the sauce.
  • Remove the skillet from the oven. Remove the bay leaf. Spoon shrimp and sauce into bowls and serve.

Nutrition Facts : ServingSize 1 /6 of the shrimp and sauce, Calories 527 kcal, Carbohydrate 3 g, Protein 31 g, Fat 43 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 442 mg, Sodium 1782 mg, Fiber 1 g, Sugar 1 g

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