Orange Wine Shrimp Cocktail Recipes

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SHRIMP COCKTAIL



Shrimp Cocktail image

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

2 medium carrots, quartered
2 stalks celery, quartered
1 head garlic, halved
1 lemon, halved
1 large onion, quartered
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium or large shrimp, in the shell, rinsed
1 cup ketchup
4 teaspoons prepared and drained horseradish
1/4 teaspoon Worcestershire sauce
1 lemon, zest finely grated and juiced
Hot sauce, optional
Lemon wedges, for serving

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.

SHRIMP WITH ORANGE TOMATO COCKTAIL SAUCE AND GREEN GODDESS DIPPING SAUCE



Shrimp with Orange Tomato Cocktail Sauce and Green Goddess Dipping Sauce image

Categories     Shellfish     Appetizer     Sauté     Fourth of July     Quick & Easy     Shrimp     Summer     Party     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 servings

Number Of Ingredients 20

For shrimp
3 lb large shrimp in shell (75)
For cocktail sauce
3/4 cup ketchup
1/4 teaspoon finely grated fresh orange zest
1/4 cup fresh orange juice
1 to 1 1/2 tablespoons fresh lemon juice
3 tablespoons drained bottled horseradish
1/4 teaspoon Tabasco
For Green Goddess dipping sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped scallion
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
3 flat anchovy fillets or 1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Prepare shrimp:
  • Bring a 6- to 8-quart pot two-thirds full of salted water to a boil, then simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes. Drain and cool. Peel shrimp, leaving tail and first segment of shell intact.
  • Make cocktail sauce:
  • Stir together all cocktail sauce ingredients until well combined.
  • Make Green Goddess sauce:
  • Purée all sauce ingredients in a food processor until smooth and light green.
  • Serve shrimp with sauces for dipping.

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