Mix vinegar, water and Old Bay Seasoning in medium saucepan. Bring to boil on medium heat. Gently stir in shrimp; cover.
Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.
Serve immediately or refrigerate until ready to serve. Serve with cocktail sauce.
Fill a large Dutch oven halfway with water.
Add 1/4 cup Old Bay seasoning.
Bring to a boil
Add potatoes; return to a boil and cook 10 minutes.
Add sausage and corn; resume boil and cook 10 minutes or until potatoes are tender.
Add shrimp; cook 3 to 5 minutes or until they turn pink.
Remove with slotted spoon. Serve with more Old Bay and cocktail sauce.
Yields 12 servings.
Combine ingredients in a highball glass over crushed ice. Stir well, and serve.
Add all ingredients to a shaker.
Shake for 10-12 seconds.
Pour/strain into a chilled glass and enjoy!
he larger half of the cocktail shaker on the top of
In a large bowl, stir together ketchup, lime juice and hot pepper sauce.
Add shrimp, tomato, onion and cilantro. Toss gently to coat.
Cover and chill for 2 to 4 hours.
Just before serving, add avacados and toss to coat. Garnish with lime wedges.
Note: To make individual servings, run a lime wedge around rims of 4 cocktail glasses.
Dip rims in Old Bay seasoning and add shrimp cocktail. Garnish with cilantro.
Blend Almond Breeze with rum, pina colada mix (do not defrost) and pineapple chunks until smooth.
Add mango; blend until smooth.
Garnish with additional pineapple, if desired.
estaurant - Indian restaurant Cinnamon Kitchen & cocktail bar Anise is the second
Dip rim of cocktail glass in lime juice and then in Old Bay seasoning. Set aside.
Mix V-8, lime juice, worcestershire sauce, tabasco, horseradish, and seasonings together in large pitcher. Stir in chilled vodka.
Add ice to rimmed glasses and pour blood Mary mix over. Garnish with lime slices, olives, and/or celery sticks.
Dissolve Jell-O in 1 cup boiling water; add 2 cups cold water and let stand until Jell-O thickens. Stir in instant pudding mix and whip with mixer. Save 1 cup mixture. Add fruit cocktail to rest. Put in 9 x 13 pan and let get firm. Whip Dream Whip and fold in saved cup mixture. Spread over first layer.
Place the bay leaves and the cold water
lend until smooth.
Refrigerate cocktail sauce until ready to serve
dd in onion, celery, garlic, bay leaves, peppercorns, chile pepper, lemon
halved lemons, onion, celery, bay leaves, and garlic in large
Bring 5 quarts of water and 1/4 cup Old Bay Seasoning in large stock pot.
Add Potatoes; return to a boil and cook 10 minutes.
Add
sausage and corn.
Return to boil.
Cook 10 minutes or until potatoes are tender.
Remove potatoes, corn and sausage with a slotted spoon.
Add shrimp to stock pot.
Cook 3 to 5 minutes or until shrimp turn pink.
Remove shrimp with a slotted spoon.
Serve with additional Old Bay Seasoning, cocktail sauce and butter.
Yield:
12 servings.
tarragon, seafood seasoning, peppercorns, and bay leaf together in a large
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In large pot on stove top, add Old Bay seasoning to 2-quarts water.
Bring to a boil, add potatoes and boil again.
Cook 10 minutes.
Add sausage and corn and boil 10 more minutes or until potatoes are tender.
Add shrimp; cook 3 to 5 minutes or until shrimp turn pink.
Remove with a slotted spoon onto a serving platter.
Serve with additional Old Bay and cocktail sauce.
Serves 12.
Shake all ingredients with ice in a cocktail shaker, strain into a glass.
Fill large container of a propane cooker halfway with water.
Add 1/4 cup Old Bay seasoning, Bring to a boil.
Add potatoes, return to a boil, and cook 10 minutes.
Add sausage and corn; return to a boil, and cook 10 minutes.
Make sure potatoes are done at this point.
Add shrimp, cook 3-5 minutes.
Remove with a slotted spoon onto a serving platter or newspaper.
Serve with additional old bay and cocktail sauce.