Directions

1. In large bowl combine tomato juice, lime juice, Worcestershire, sugar, horseradish and onion.
2. Season with salt, pepper and hot sauce then refrigerate.
3. In medium bowl combine cucumber, green onions and avocado.
4. Squeeze remaining lime juice over all.
5. To serve put shrimp in glass bowl or individual glass serving glasses or dishes.
6. Pour a generous amount of sauce on top and spoon on some cucumber avocado.
       

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Festive Shrimp Cocktail

 

 

For the shrimp:

• 2 tablespoons Old Bay Seasoning
• 1 lemon, halved
• 1 teaspoon granulated garlic
• 1 clove garlic, finely minced
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 24 extra large tail-on raw shrimp (more if you are using smaller shrimp)

For the cocktail sauce:

• 1/2 cup Heinz chili sauce*
• 1 cup ketchup
• 1 tablespoon horseradish
• 1 dash Worcestershire sauce
• Juice of 1/2 lemon
• 1/2 teaspoon Tabasco
• 1/2 clove garlic, finely minced
• 1 tablespoon cilantro, chopped

(Note: Heinz chili sauce – it’s not very spicy and has a nice sweet taste. If you use other type of hot chili sauce,

just start with a couple tablespoons first, then taste and adjust.)

Directions

1. To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve.

2. Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink.

3. Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce.

 

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Grilled Shrimp Cocktail

 

 

Ingredients

• 8  ounces fresh or frozen large shrimp in shells (10 to 16)
• 1  large tomato, seeded and coarsely chopped (about 1 cup)
• 2  tablespoons fresh tarragon leaves
• 2  tablespoons lemon juice
• 3  large cloves garlic
• 1/8  teaspoon salt
• 1/8  teaspoon pepper

Directions

1. Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. Rinse shrimp; pat dry with paper towels. Set aside.

2. In a small food processor bowl or a blender container combiner tomato, tarragon, lemon juice, garlic, salt, and pepper. Cover and process or blend with several on/off turns until mixture is coarsely chopped. Remove half of mixture (about 1/3 cup) to a small bowl and set aside. Process or blend remaining mixture until nearly smooth.

3. In a large plastic bag combine shrimp and the smooth tomato mixture. Seal bag. Marinate in refrigerator for 30 to 45 minutes. On 2 long metal skewers, thread shrimp, leaving a space of about 1/4 inch between pieces to allow for even cooking. Grill on rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers and place them in a bowl. Toss shrimp with the reserved, coarsely chopped tomato mixture. Serve in individual cocktail glasses.

Makes 4 appetizer servings.

 

 

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Shrimp Cocktail With
Mary Rose Sauce

 

 

20 to 24 Jumbo Shrimp, cooked, shelled and deveined

Mary Rose Sauce:

Mix Whipped Cream and Mayonaise 50/50
Add tomato catsup until the desired color is reached
Add, a splash of your favorite whiskey
Add a few drops of Worchestershire Sauce
Add, Tabasco Sauce, lime juice, sea salt,
and freshly ground black pepper to taste.
Mix well and use as a sauce over the shrimp.

Serve on lettuce lined plates or in individual
shot glasses, leaving the tail of the shrimp so
that it can be picked-up without sauce on it. Dust
the coated shrimp with freshly chopped cilantro.

This recipe is great served with boiled quail eggs and freshly
sliced avocados.

 

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Try this presentation for your next formal affair, or wedding reception.

 

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