Paula Deens Lemon Shrimp Cocktail Sauce Recipes

COCKTAIL SAUCE

Steps:

• In a small bowl, stir together all ingredients. Cover and refrigerate up to 3 days.

PAULA DEEN'S LEMON SHRIMP COCKTAIL SAUCE

Steps:

• Combine all ingredients and chill before serving.
• Serve with cold shrimp, crab claws, or raw oysters.

PAULA DEEN'S FIERY CAJUN SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
• Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
• Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

PEEL AND EAT SHRIMP

Steps:

• Add 8 cups water and crab boil seasoning to a large pot. Bring to a boil and stir in shrimp. Remove from heat, cover, and let stand for 15 minutes, until the shrimp turn pink. Drain and serve with lemon wedges and cocktail sauce.

HOMEMADE TARTAR SAUCE PAULA DEEN

Steps:

• In a large bowl, mix all the ingredients together.
• Pour the tartar sauce into a tight container and set it in the fridge.
• If you trying it for the first time, I recommend you to try it with baked lobster tails or any grilled seafood.

COCKTAIL SAUCE

Steps:

• In a bowl, mix together all of the ingredients. Cover and chill until ready to serve. You can store this sauce in a sealed container or a squeeze bottle and refrigerate for up to a week. Makes 2 1/2 cups.