Have you ever noticed how fresh shrimp is always the first thing to disappear at a party, or enjoy how wonderful a simple shrimp cocktail is to start off a fancy dinner? Everyone's eyes light up when they see it! I like to kick off our holiday parties with Jumbo Shrimp with Tequila Lime Cocktail Sauce, and apparently everyone agrees with me! If you love fresh shrimp, you are going to LOVE it with a classic seaside cocktail sauce that is perked up with a splash of tangy tequila and fresh lime juice. Customize the horseradish and hot sauce to your heat level, and switch up the flavors by using sriracha instead of traditional Tabasco. A refreshing twist on an old favorite that is perfect with fresh or fried shrimp, crab cakes or other seafood, and the perfect twist in Bloody Mary's! Tequila Lime Cocktail Sauce is also fabulous poured over cream cheese for a delicious dip or spread. A TWIST ON NEW ENGLAND COCKTAIL SAUCE!Homemade cocktail sauce is so easy to make and filled with all the best flavor - you only need a few ingredients and a few minutes of time, and you'll have this wonderful cocktail sauce chilling and ready for serving!
A WORD ABOUT SHRIMP...Whether you are serving as an appetizer or entrée, Shrimp is about the easiest thing in the world to prepare and serve! RAW SHRIMP – BOILING METHOD: (fresh or frozen, deveined but unpeeled – it’s okay if they are deveined or butterflied, just make sure they are not completely peeled prior to boiling). If using frozen raw shrimp, make sure to thaw them before you add them to the boiling water – to keep them from getting soggy and overcooked, you don’t want to add them to boiling water when frozen. Bring water and 1 tablespoon of Old Bay Seasoning to a boil in a large pot. Throw in the raw or thawed shrimp; once they turn pink and float to the top they are done. Once the shrimp float to the top of the boiling water, remove the cooked shrimp and place them in a large bowl filled with ice water for 15 minutes. Peel the shrimp, drain and chill in the fridge until ready to serve. RAW SHRIMP – OVEN METHOD: Rinse shrimp under cold water and remove shells (keep the tails on). Place shrimp in a bowl with ¼ cup kosher salt, ¼ cup sugar and 1 cup water. Cover bowl and refrigerate for 20-25 minutes. Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and rinse under cold water; drain thoroughly and dry on paper towels. In a large bowl, toss shrimp with 2-3 tablespoons olive oil and sprinkle with 1 tablespoon Old Bay seasoning. Toss until evenly coated. Place shrimp on the sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold baking sheet and refrigerate immediately. This method works well if you want to “peel and eat”, but you can also peel ahead of time for serving at a party or event. FRESH SHRIMP: For easy entertaining, pick up fresh shrimp that has already been deveined, cooked, peeled and ready to eat. Best if you serve the same day you pick it up. FROZEN SHRIMP: that has already been deveined, pre-cooked and ready to eat is about as easy as it gets, and you can pick this up ahead of time and have it waiting in your freezer. Place frozen shrimp in a colander and rinse under cold water for 15 minutes or until completely thawed, tossing every few minutes so that it thaws evenly. Drain and chill in the fridge until ready to serve. When serving at a party, always SERVE SHRIMP over cracked ice to keep it safe and cooled - it tastes best fresh and chilled. Add a bowl of fresh Tequila Lime Cocktail Sauce, garnish with fresh parsley or rosemary for color, and wedges of fresh lemons or limes. It's party time! MY FRIENDS DEVOUR SHRIMP. How much should I plan on serving?SHRIMP COUNTS: Shrimp are sold by count per pound. The number on the label will indicate the number of shrimp in the package. If it reads 21/25, that means that there are 21 to 25 shrimp in each pound. Although typical shrimp sizes can vary by vender, typical shrimp size designations and counts per pound are: · Extra Colossal – under 10 per pound · Super Colossal – under 12 per pound · Colossal – under 15 per pound · Extra Jumbo – 16/20 per pound · Jumbo – 21/25 per pound · Extra Large – 26/30 per pound · Large – 31/35 per pound · Medium – 41/50 per pound · Small – 51/60 per pound · Extra Small – 61/70 per pound SHRIMP SERVING SIZES: APPETIZER SERVINGS: If you are serving several appetizers, allow 2 or 3 (jumbo or colossal) shrimp per person. Calculate more shrimp per person if there are no other appetizers, or if you are using smaller shrimp sizes. ENTRÉE SERVINGS: According to the American Heart Association, a serving of fish or seafood is about 3 ounces, but that can vary depending on appetite. Allow about 4 ounces for each adult and 2 ounces for small children. For a shrimp boil or peel and eat shrimp, allow about 6 to 8 ounces per person: For other shrimp entrees, allow 9-11 (medium & below) per person, 5-7 (large to jumbo) per person, or 3-5 (extra jumbo and above).
INGREDIENTS:
2 pounds Jumbo or Colossal Shrimp (fresh or thawed uncooked shrimp that has been deveined, or buy fresh or frozen shrimp that has already been peeled and deveined) Old Bay Seasoning Cocktail Sauce: ½ cup chili sauce ½ cup ketchup 2 tablespoons prepared horseradish (more or less to taste) 1 teaspoon sugar 1 tablespoon Tequila 1 tablespoon fresh lime juice 1 teaspoon Worcestershire sauce ¼ teaspoon Tabasco (hot sauce) or sriracha Garnish: Fresh parsley, fresh rosemary, fresh lemon or lime wedges HOW I MAKE THIS: 1. PREPARE COCKTAIL SAUCE: Combine the chili sauce, ketchup, horseradish, sugar and tequila. Add freshly squeezed lime juice, Worcestershire and season to taste with Tabasco. Blend until well combined and sauce is smooth. Cover and refrigerate until ready to serve. NOTE: If you like your cocktail sauce on the zesty side, add more horseradish; if you prefer a milder sauce decrease the horseradish. For tang, add more fresh lime juice. 2. PREPARE SHRIMP: You have several choices: · RAW SHRIMP – BOILING METHOD: (fresh or frozen, deveined but unpeeled – it’s okay if they are deveined or butterflied, just make sure they are not completely peeled prior to boiling). If using frozen raw shrimp, make sure to thaw them before you add them to the boiling water – to keep them from getting soggy and overcooked, you don’t want to add them to boiling water when frozen. Bring water and 1 tablespoon of Old Bay Seasoning to a boil in a large pot. Throw in the raw or thawed shrimp; once they turn pink and float to the top they are done. Once the shrimp float to the top of the boiling water, remove the cooked shrimp and place them in a large bowl filled with ice water for 15 minutes. Peel the shrimp, drain and chill in the fridge until ready to serve. · RAW SHRIMP – OVEN METHOD: Rinse shrimp under cold water and remove shells (keep the tails on). Place shrimp in a bowl with ¼ cup kosher salt, ¼ cup sugar and 1 cup water. Cover bowl and refrigerate for 20-25 minutes. Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and rinse under cold water; drain thoroughly and dry on paper towels. In a large bowl, toss shrimp with 2-3 tablespoons olive oil and sprinkle with 1 tablespoon Old Bay seasoning. Toss until evenly coated. Place shrimp on the sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold baking sheet and refrigerate immediately. This method works well if you want to “peel and eat”, but you can also peel ahead of time for serving at a party or event. · FRESH SHRIMP: that has already been deveined, cooked, peeled and ready to eat. · FROZEN SHRIMP: that has already been deveined, pre-cooked and ready to eat. Place frozen shrimp in a colander and rinse under cold water for 15 minutes or until completely thawed, tossing every few minutes so that it thaws evenly. Drain and chill in the fridge until ready to serve. 3. SERVE SHRIMP over cracked ice, and cocktail sauce chilled; garnish with fresh parsley or rosemary, and wedges of fresh lemons or limes. YIELD: 1-1/4 cups Seafood Sauce (about 6 servings) NOTES:
If you like your cocktail sauce on the zesty side, add more horseradish; if you prefer a milder sauce decrease the horseradish. For tang, add more fresh lime juice. SHRIMP COUNTS: Shrimp are sold by count per pound. The number on the label will indicate the number of shrimp in the package. If it reads 21/25, that means that there are 21 to 25 shrimp in each pound. Although typical shrimp sizes can vary by vender, typical shrimp size designations and counts per pound are: · Extra Colossal – under 10 per pound · Super Colossal – under 12 per pound · Colossal – under 15 per pound · Extra Jumbo – 16/20 per pound · Jumbo – 21/25 per pound · Extra Large – 26/30 per pound · Large – 31/35 per pound · Medium – 41/50 per pound · Small – 51/60 per pound · Extra Small – 61/70 per pound SHRIMP SERVING SIZES: APPETIZER SERVINGS: If you are serving several appetizers, allow 2 or 3 (large or larger) shrimp per person. Calculate more shrimp per person if there are no other appetizers. ENTRÉE SERVINGS: According to the American Heart Association, a serving of fish or seafood is about 3 ounces, but that can vary depending on appetite. Allow about 4 ounces for each adult and 2 ounces for small children. For a shrimp boil or peel and eat shrimp, allow about 6 to 8 ounces per person: For other shrimp entrees, allow 9-11 (medium & below) per person, 5-7 (large to jumbo) per person, or 3-5 (extra jumbo and above). © SnowflakesandCoffeecakes. All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
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2 Comments
Lauren
1/4/2019 09:49:29 am
Thanks for finally sharing this one - my favorite and so good!
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