The dish may sound involved, but thanks to a few pantry staples — think barbecue sauce, coconut milk, garlic chili paste, and the like — pulling off this elegant hors d'oeuvre is easier than you think. Keep reading for the shrimp cocktail recipe.
The roasted shrimp is plump and juicy, and the cocktail sauce — a slightly spicy combination of red chili sauce, ketchup, and horseradish — is so flavorful and delicious, I was licking it off my fingers. This portable dish can be prepared in advance, so if you're looking for a last minute appetizer for an Italian Christmas Eve, Christmas, or even New Year's, I highly recommend this crowd-pleasing favorite. Check out Ina's method after the jump.
After learning that larger shrimp should be deveined, I decided to throw a couple on the barbie and make a shrimp cocktail Carmen Miranda would be proud of. With the end of Spring bringing a large bounty of fresh fruit and vegetables, I picked up a couple avocados, corn on the cob, and mangoes to create a fruity and refreshing cocktail.
The shrimp rub is spicy, and alone these shrimp might make your mouth burn. But these slightly smoky shrimp are well balanced by the creamy avocado, crunchy roasted corn, and sweet mango mixture. This dish is perfect for parties as everything can be prepared the night before and then quickly assembled just before serving. If you want to give this complex and vibrant dish a try, read more
Now that it's Summer, all the attention has been turned to typical warm-weather fare, like barbecue and burgers. But don't discount fresh seafood dishes as wonderful additions to any backyard feast. Items like ceviche and shrimp rémoulade will help break up monotony at the appetizer table — as will an exotic, indulgent seafood cocktail.
Have limited time? Start with shellfish that's conveniently already cooked, and you'll have a stunning single-serving appetizer in a matter of minutes. If you've got more time and skill, purchase raw seafood and prepare a classic Latin seafood dish from scratch for much less. To make either seafood cocktail, read more
According to my bizarre food calendar, today is National Shrimp Day. I thought it would be the perfect opportunity to talk a little about America's favorite shellfish. Most of the shrimp consumed in the United States comes from the Atlantic and Pacific coasts and the Gulf Coast. Generally speaking, the colder the water the smaller and more succulent the shrimp. Shrimp change color when you cook them due to a heat induced chemical change in their shells. Jumbo and colossal shrimp are referred to as prawns - although the prawn is actually a different species. Shrimp are available year round: shelled or unshelled, raw or cooked, fresh or frozen. Smell raw shrimp when purchasing it and look for an oceanside fragrance. Choose plump, juicy shrimp and rinse under cold water before tightly covering and refrigerating it. Shrimp can be used in a variety of dishes but classic shrimp cocktail is one of the best recipes to highlight the pure taste of fresh shrimp. For a simple appetizer recipe read more