Shrimp With Gin Recipe 445

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TRULY THE BEST SHRIMP COCKTAIL RECIPE EVER



Truly the Best Shrimp Cocktail Recipe Ever image

Look, I know it's a little ridiculous to call a recipe "the best," buuuuttttttt this recipe is seriously THE BEST shrimp cocktail recipe ever. The poaching method gives the shrimp a wonderful, delicate texture and flavor, and the sauce has a hint of gin in it, so. Don't miss it.

Provided by Carolyn Gratzer Cope

Categories     Snacks and Starters

Time 1h30m

Number Of Ingredients 18

1 cup (272 grams) ketchup
1 tablespoon (15 ml) freshly squeezed lemon juice
2 1/2 teaspoons (12 grams) prepared horseradish, drained well
1 teaspoon good gin
1/2 teaspoon Tabasco sauce
1/2 teaspoon celery salt
1/4 teaspoon fine sea salt
1 tablespoon minced flat-leaf parsley
2 pounds (907 grams) unpeeled colossal shrimp
8 cups (1900 ml) water
1 cup (237 ml) dry vermouth or white wine
2 tablespoons kosher salt, divided
1 tablespoon whole peppercorns
1 tablespoon coriander seeds
2 bay leaves
1 small onion, sliced
4 fresh tarragon sprigs
1 lemon, halved

Steps:

  • In small bowl, mix together the ketchup, lemon juice, horseradish, gin, Tabasco, celery salt, and sea salt. Chill until ready to serve. Stir in parsley right before serving.
  • Peel and devein shrimp, leaving tails attached. You can refer to the video for visual cues on how to do this.
  • Place peels into a large pot. Add water, vermouth or wine, 1 tablespoon of the kosher salt, peppercorns, coriander seeds, bay leaves, onion, tarragon, and lemon.
  • Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
  • Remove from heat and let sit 30 minutes more, then strain broth through a fine sieve into a fresh pot.
  • Bring stock to a boil, then remove from heat. Add shrimp and cover tightly. Leave for 3 to 4 minutes, until just opaque throughout (still off the heat - the shrimp "poach" in the residual heat and remain amazingly tender).
  • While the shrimp poach, fill a large bowl with ice water and the remaining tablespoon kosher salt.
  • Transfer shrimp to bowl to stop the cooking and chill thoroughly. They will firm up a bit as they cool.

Nutrition Facts : Calories 122 calories, Carbohydrate 10.4 grams carbohydrates, Fat 1.3 grams fat, Fiber 0.1 grams fiber, Protein 17.2 grams protein

MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS



Mediterranean Shrimp Recipe with Bell Peppers image

Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1 1/4 lb large shrimp (or prawns, peeled and deveined (if frozen, be sure to thaw first))
1 tbsp all-purpose flour
1 to 2 tsp smoked Spanish paprika
1/2 tsp each salt and pepper
1/2 tsp ground coriander
1/4 tsp cayenne
1/4 tsp sugar
1 tbsp butter (I prefer to use ghee clarified butter)
3 tbsp Extra virgin olive oil
1/2 red onion, (thinly sliced)
4 garlic cloves, (chopped)
1/2 green bell pepper and 1/2 yellow bell pepper, (cored and sliced)
1 cup canned diced tomato
1/3 cup chicken or vegetable broth
2 tbsp dry white wine
2 tbsp fresh lemon juice
1/3 cup chopped parsley leaves

Steps:

  • Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
  • In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
  • Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
  • Finally, stir in the chopped fresh parsley and serve!

Nutrition Facts : Calories 284.4 kcal, Sodium 1258.1 mg, SaturatedFat 1.8 g, Carbohydrate 9.9 g, Fiber 1.8 g, Protein 30.6 g, Cholesterol 357.6 mg, ServingSize 1 serving

GARLIC SHRIMP



Garlic Shrimp image

Garlicky sautéed shrimp and a last-minute sprinkle of Parmesan cheese completes any meal. Serve over pasta, a salad, or alongside crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1 pound large shrimp, peeled and deveined, tails left intact
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook, stirring, until garlic is fragrant and golden (but not brown), about 30 seconds. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes. Add butter, and stir to coat. Season with salt and pepper. Serve immediately.

BACON WRAPPED BARBEQUE SHRIMP



Bacon Wrapped Barbeque Shrimp image

These are spicy and wonderful! As close as I can get to a restaurant version that I am addicted to. Serves 2 as an entree and 4 as an appetizer.

Provided by Jan

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 45m

Yield 3

Number Of Ingredients 3

16 large shrimp, peeled and deveined
8 slices bacon
barbeque seasoning, to taste

Steps:

  • Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
  • Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 0.3 g, Cholesterol 83.3 mg, Fat 10.5 g, Protein 15.1 g, SaturatedFat 3.4 g, Sodium 627.1 mg

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