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Twist on Shrimp Cocktail?

My family all but demands shrimp cocktail as a Thanksgiving hors d'oeuvre, but I'm bored of this old classic. Any ideas for a new twist? Maybe roasted shrimp in a teriyaki or teriyaki aioli dip? Any suggestions/recipes are appreciated!

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  1. I love Ina's roasted shrimp cocktail. I usually offer two types of sauce-traditional cocktail and either an aioli or a spicy sriracha mayo type one.

    http://www.foodnetwork.com/recipes/in...

    1 Reply
    1. re: foodieX2

      It's so simple I doubted it but it's so great. I make shrimp this way now all the time. I also serve with an aioli - I recently made a basil parmesan ala pesto which was great.

    2. Mexican Shrimp Cocktail. Tomato based but spicy and refreshing

      12 Replies
        1. re: Alan408

          It's called coctel de camaron. They're everywhere in Houston, and there's a bunch of recipes on the web.

          1. re: James Cristinian

            http://www.lacocinadeleslie.com/2010/...

            This appears to be a good link to start with (& a few other shrimp cocktail recommendations follow right after it).

            I can't say I've had this style but it sure looks refreshing.

              1. re: James Cristinian

                Not a fan of cucumber or it isn't worth adding?

                1. re: HillJ

                  cucumber is a filler in this case

                  1. re: HillJ

                    HillJ, I just hate cucumber and I can't stand it in any form, and if it's in a salad and touches a piece of lettuce, carrot, or whatever, they must be destroyed. Whew, I said it. I've never seen it down here in Mexican coctels so it must be a filler as Gastronomes suggests.

                    1. re: James Cristinian

                      Also don't like them, I use zucchini instead when cucumber is a filler

                      1. re: James Cristinian

                        I'm going to give this version a try at Christmas. I'll probably make it with or without and fld's suggestion to use zucchini also appeals to me. Thanks.

                2. re: James Cristinian

                  They are ubiquitous in Mexico on Sundays when families are out for their fancy weekly meal, always served in the thick flared glasses with short stems like an ice cream sundae. Usually smallish shrimp, served nice and cold.
                  I'm pleasantly surprised that it is familiar to and liked by so many gringos here!

                  1. re: Veggo

                    Ostiones and pulpo are also common here in SE Texas and the whole shootin' match with shrimp is commonly known as vuelve a la vida, or bring back to life, a classic.

                    1. re: James Cristinian

                      That's good eatin',JC! In the Yucatan my ceviche mixto is camarones, pulpo, and caracol (conch). I only know of 2 places that additionally include oysters. I can eat it every day.

              2. Count me in on roasted shrimp cocktail too.
                Grilled with lime (thin slices) on skewers.
                Wrapped around a wonton wrapper and fried on a stick
                Encased in puff pastry and baked

                I'd serve with any number of dips once prepared (except the Ina version which is already seasoned).

                Keeping the tail and top of the shrimp poking out of the wonton wrapper or pastry makes for a nice presentation.

                1. http://www.finecooking.com/recipes/po...
                  I have made this and it is delicious
                  Or for something significantly different you could try making potted shrimp
                  http://www.seriouseats.com/recipes/20...
                  It is similar to rillette or confit. It is different but ingredients are all very familiar. You could throw in some horseradish...

                  1. Maybe a quick plate of scampi? Thanksgiving has so many moving parts you don't want to over-complicate things.