Shrimp With Orange Tomato Cocktail Sauce And Green Goddess Dipping Sauce Recipes

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ROASTED SHRIMP COCKTAIL WITH GREEN GODDESS DRESSING



Roasted Shrimp Cocktail with Green Goddess Dressing image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 14

2 pounds large shrimp (14 to16 shrimp per pound)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
2 stalks celery, cut into sticks

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
  • For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.

SHRIMP COCKTAIL WITH DIPPING SAUCES



Shrimp Cocktail with Dipping Sauces image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup fresh flat-leaf parsley, leaves and stems separated
1 tablespoon black peppercorns
4 cloves garlic, smashed
1 lemon, halved
1/2 shallot, halved
Kosher salt
2 pounds peeled and deveined colossal shrimp, tail on
1/2 cup mayonnaise
1 tablespoon drained green peppercorns in brine plus 1 teaspoon brine
1/2 teaspoon granulated sugar
1/2 cup ketchup
1 tablespoon prepared horseradish
1/4 teaspoon celery seed
2 dashes Worcestershire sauce

Steps:

  • For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
  • Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
  • For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
  • For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
  • Serve the chilled shrimp over crushed ice with the dipping sauces alongside.

GRILLED SHRIMP WITH GRILLED TOMATO COCKTAIL SAUCE



Grilled Shrimp with Grilled Tomato Cocktail Sauce image

This zippy cocktail sauce can be made in a snap without so much as one dirty pot. Simply grill all of your vegetables and throw them into a blender with two essential cocktail sauce ingredients: Worcestershire sauce and prepared horseradish. Whether you serve the sauce warm or at room temperature alongside shrimp hot off the grill, the dish is perfect for a party or as a simple dinner-just toss a crisp salad and get some crusty bread to complete the meal.

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

2 ripe Roma tomatoes
1/2 large yellow onion, cut into three or four 1/2-inch rounds
1 lemon, halved
3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
Kosher salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon honey
1 tablespoon prepared horseradish
Hot sauce, to taste
2 pounds large shrimp, peeled and deveined

Steps:

  • Prepare a grill or large grill pan for high heat.
  • Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.
  • Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.
  • Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.
  • Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.

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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