Time 5m Yield 1 1/2 cups Number Of Ingredients 6 Steps:
Mix all ingredients and chill. When ready to serve dip shrimp and enjoy.
Time 13m Yield 6 servings Number Of Ingredients 9 Steps:
Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
Time 5m Yield 10 Number Of Ingredients 5 Steps:
In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.
Yield 12 servings Number Of Ingredients 8 Steps:
Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes). For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.
Time 10m Yield 1 cup Number Of Ingredients 6 Steps:
Mix together all the ingredients in a small bowl until well blended. Taste and add more lemon juice or hot sauce as needed. Cocktail sauce will keep in the refrigerator in a covered container for at least 2 weeks.
Number Of Ingredients 20 Steps:
Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate. Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.) Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.) Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day). Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.
Time 30m Yield about 6 dozen (1-1/4 cups sauce). Number Of Ingredients 17 Steps:
In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.
Time 5m Yield 2 cups Number Of Ingredients 3 Steps:
Mix all ingredients in a jar. Mix well. Serve with cooked and cooled shrimp.
Yield Makes 4 main-course servings or 8 appetizers Number Of Ingredients 5 Steps:
- Combine the shrimp in a saucepan with water to cover. Turn the heat to high and bring to a boil. Cover the pan, remove from the heat, and let sit for 5 minutes. Drain and chill (you can run the shrimp under cold water if you’re in a hurry).
- Combine the ketchup, vinegar, and butter in a small saucepan and cook over medium-low heat, stirring occasionally, until the butter melts. (At this point, you can keep the sauce warm for over an hour - but keep the heat as low as possible.) Add horseradish to taste.
- Serve the cold shrimp with the sauce, warm or cold. Keys to Success The easiest way to cook shrimp is to let them steep in hot water until they’re done; they will cook through but not overcook, and thus remain tender. Peel them before cooking. With Minimal Effort If you have fresh horseradish, grate it and serve it separately from the sauce; dip the shrimp into the ketchup sauce and then into the horseradish. Use fresh lemon juice instead of vinegar and/or Tabasco or other hot sauce in place of the horseradish. Cook the shrimp with herbs or spices, such as a premixed combination of pickling spices, or simply a couple of bay leaves, some peppercorns, and some whole coriander seeds. Wine: Chardonnay or Pinot Blanc Serve With: If you serve this as an appetizer, follow with pasta or risotto. If you serve this as a main course, serve with bread and a steamed vegetable
Time 30m Yield 6 Number Of Ingredients 7 Steps:
In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain. Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.
