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Twist on Shrimp Cocktail?

da5auto Nov 24, 2013 08:27 AM

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. foodieX2 RE: da5auto Nov 24, 2013 08:33 AM

    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.


    1 Reply
    1. re: foodieX2
      fldhkybnva RE: foodieX2 Nov 24, 2013 01:02 PM

      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. a
      Alan408 RE: da5auto Nov 24, 2013 08:36 AM

      Mexican Shrimp Cocktail. Tomato based but spicy and refreshing

      12 Replies
      1. re: Alan408
        Gastronomos RE: Alan408 Nov 24, 2013 11:58 AM

        +1 Best "twist" around!

        1. re: Alan408
          James Cristinian RE: Alan408 Nov 24, 2013 12:22 PM

          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
            HillJ RE: James Cristinian Nov 24, 2013 12:25 PM


            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: HillJ
              James Cristinian RE: HillJ Nov 24, 2013 01:14 PM

              Very refreshing. Here's another one but I'd lose the cucumber.


              1. re: James Cristinian
                HillJ RE: James Cristinian Nov 24, 2013 03:30 PM

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

                1. re: HillJ
                  Gastronomos RE: HillJ Nov 25, 2013 04:26 AM

                  cucumber is a filler in this case

                  1. re: HillJ
                    James Cristinian RE: HillJ Nov 25, 2013 03:59 PM

                    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
                      fldhkybnva RE: James Cristinian Nov 25, 2013 04:33 PM

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

                      1. re: James Cristinian
                        HillJ RE: James Cristinian Nov 25, 2013 06:19 PM

                        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
                  Veggo RE: James Cristinian Nov 24, 2013 03:06 PM

                  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
                    James Cristinian RE: Veggo Nov 25, 2013 04:30 PM

                    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
                      Veggo RE: James Cristinian Nov 25, 2013 06:17 PM

                      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. h
                HillJ RE: da5auto Nov 24, 2013 08:40 AM

                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. d
                  DowntownJosie RE: da5auto Nov 24, 2013 09:07 AM

                  I have made this and it is delicious
                  Or for something significantly different you could try making potted shrimp
                  It is similar to rillette or confit. It is different but ingredients are all very familiar. You could throw in some horseradish...

                  1. Veggo RE: da5auto Nov 24, 2013 09:11 AM

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

                    1. h
                      HillJ RE: da5auto Nov 24, 2013 10:44 AM

                      I'm with my niece today and she just reminded me that one year we made grilled shrimp cocktail with a Tabasco butter that was a bit hit.

                      I dress the raw shrimp (tail on) with nothing more than a brush of peanut oil. Once you grill your shrimp (grill pan on stove or outside) slather the hot shrimp with warm, melted butter that has a few shots of Tabasco sauce added. Adjust to your heat level.

                      Curled around a dish and ready to enjoy.

                      2 Replies
                      1. re: HillJ
                        chloebell RE: HillJ Nov 24, 2013 11:03 AM

                        I did Ina's roasted shrimp last year, and we'll be doing it again. I serve it w/ homemade tartar & cocktail sauce. It was a hit - roasted I thought is/was a bit more elegant than boiled.

                        The melted butter w/ tobasco sounds great. I'll bet butter w/ sriracha would be good too.

                        1. re: chloebell
                          HillJ RE: chloebell Nov 24, 2013 11:45 AM

                          Absolutely! Spoonful of horseradish or a touch of wasabi powder in the butter works too.

                          Another one we do is a raw shrimp, tail on, with raw bacon that has been sprinkled with black and cayenne pepper wrapped around and roasted in a 400 oven for no more than it takes to crisp that bacon served with a cool cucumber dip. The hot/cool combo is great.

                      2. b
                        betsydiver RE: da5auto Nov 24, 2013 11:27 AM

                        one of the julie rosso ckbks from the 70's? 80's? the new basics ckbk makes a kind of shrimp butter and serves it in little cups made of bread pushed down into a mini muffin pan and baked (for mallability (is that a word?) to toastiness sorry i can't be more thorough in my description... but they are yummy and decadent!

                        1. l
                          lemons RE: da5auto Nov 24, 2013 11:53 AM

                          How about subbing in a New Orleans-style remoulade sauce?

                          1. b
                            betsydiver RE: da5auto Nov 24, 2013 11:56 AM

                            that is potted shrimp...

                            1. j
                              jaykayen RE: da5auto Nov 24, 2013 12:02 PM

                              I like a Mexican style ceviche.

                              1. d
                                da5auto RE: da5auto Nov 24, 2013 12:45 PM

                                Wow. So many yummy ideas! I think I'll do Ina's roasted shrimp cocktail and serve two sauces. Thank you so much for the feedback!

                                1. C. Hamster RE: da5auto Nov 24, 2013 02:31 PM

                                  Cold grilled tequila lime shrimp

                                  1. melpy RE: da5auto Nov 24, 2013 03:02 PM

                                    We always add a liberal sprinkle of old bay before chilling.

                                    1. hala RE: da5auto Nov 25, 2013 04:38 PM

                                      This is refreshing and delicious, but if you marinate it for too long you will overcook the shrimp.


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