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Shrimp Cocktail/Cocktail sauce recipe?

  • r
  • Rick Dec 20, 2007 05:59 PM

I'm planning on having shrimp cocktail for my Christmas party (8 people) but would rather not buy pre made cocktail sauce. I found an Alton Brown recipe that calls for brining and then broiling the shrimp, anyone else have a different preferred method?

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  1. I think I just printed this same recipe out or at least a similar one that called for brining the shrimp. It said to roast the shrimp then toss with Old Bay Seasoning. I was thinking of making it this weekend for the in-laws, but not sure. So, I would also be very interested in other interesting shrimp cocktail recipes!

    1 Reply
    1. re: Obessed

      Duh - I miss read...I thought you said "boiling" (versus broiling)...

    2. sauce is simple - ketchup , horseradish, lemon juice , hot sauce - taste till u like it

      3 Replies
      1. re: dibob817

        I also add worchestshire sauce and black pepper. Organic (Heinz for me) ketchup makes quite a difference, doesn't get all gelatiny from the corn syrup.
        I just boil my shrimps in the shell with lots of Old Bay in the water. Plenty of sliced lemon on the side. I know broiled wouldn't go over here.

        1. re: coll

          Alton had a recipe using diced tomato instead of ketchup, I may give that a try.

          1. re: coll

            I leave out hot suace and just make sure the horseradish is fresh and kicky. Definitely agree on boiling... anything else just isn't shrimp cocktail.

            I've looked at other cocktail sauce recipes but I've found that anything other than ketchup-based ones don't satisfy the craving. It becomes a fancy salsa or other shrimp dip, but not really cocktail sauce.

        2. Make sure your sauce is thick enough that your guests aren't dripping it all over your carpets.

          1. I have a variation on a theme that is very well received:
            Balsamic Shrimp
            2 pounds large uncooked shrimp, peeled and deveined
            3 garlic cloves, minced
            2 tablespoons extra-virgin olive oil
            2 tablespoons butter
            1/4 cup Balsamic Vinegar
            Fleur de Sel, sea salt, or coarse salt to taste
            1 tablespoon snipped chives, chervil leaves, or minced Italian parsley for garnish

            Mix the shrimp with the garlic and olive oil in a bowl and set aside to marinate for half an hour. Heat a skillet large enough to hold the shrimp and when it's hot, add the butter. When the butter sizzles, add the shrimp.

            Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining oil and garlic (from marinade in the shrimp bowl); stir well.

            Reduce heat to low; add the balsamic vinegar, 1 tablespoon at a time, stirring rapidly so it will combine and coat the shrimp. Add additional 3 tablespoon, one at a time, and continue to cook the shrimp stirring constantly until they're coated with the balsamic glaze and done (1 or 2 minutes), but still springy to the touch.

            Remove the shrimp to a serving platter and sprinkle very lightly with the sea salt or coarse salt. Drizzle with the Balsamic Vinegar Glaze and sprinkle with the chopped herbs. Serve immediately.
            Makes 8 servings.
            I stack bread & butter plates nearby and set out tiny forks, but I'm sure toothpicks would work just as well.

            1. Here's one from the internet:
              CLASSIC COCKTAIL SAUCE (for shrimp, etc)
              SOURCE: Internet
              -------------------------------------------------------------------------------
              Ketchup------------------------------------------------------ 1 Cup
              Celery, finely minced (1/8-inch)----------------------------- 1/4 Cup
              Prepared horseradish----------------------------------------- 1 Tbsp
              Lemon juice-------------------------------------------------- 1.5 Tbsp
              Parsley, finely minced--------------------------------------- 2 Tbsp
              Black pepper------------------------------------------------- Taste


              Mix all together.

              1. If it's a sit down dinner, as opposed to a buffet, it's kind of fun to put the serve the shrimp in a martini glass. Drape a few over the side.....put the sauce in the glass. It's fun and festive....