Make Sauce:
Combine chili sauce, ketchup and horseradish to taste,
Place the frozen shrimp in a colander in the
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento,
Arrange lettuce, shrimp, avocado and lemon wedges onto serving plates.
For the cocktail sauce, combine all ingredients in a bowl and season to taste. Drizzle on shrimp to serve.
Mix ingredients for your brine, be sure
For cocktail sauce, combine ketchup, horseradish and sugar in a small bowl. Chill until needed.
In a large sauce pot add shrimp,beer, chicken bouillon cube,sea salt,old bay seasoning,lemon pepper, black pepper and Greek seasoning.
Stir to combine flavors.
Bring to a boil and boil only until shrimp turns light pink about 5 minutes.
Drain and add ice to chill shrimp.
In small bowl, mix all ingredients except shrimp.
Serve sauce as dip for shrimp.
Mix ketchup& horseradish.
Drain shrimp and rinse in cold water.
Mix shrimp& ketchup mixture.
Lay cream cheese out on a nice plate.
Top with shrimp and sauce.
Serve with crackers.
NOTE: Ketchup& horseradish mixed is a simple cocktail sauce for Shrimp Cocktail.
-Ina medium bowl, mix together the cream cheese and cocktail sauce until well blended.
Stir in crabmeat, Swiss cheese, and green onion.
Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly.
-Wrapeach tortilla in plastic wrap, and refrigerate overnight.
-Slicerolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.
Use twice the volume of water to the volume of ingredients. Season with a generous amount of salt and an abundance of seafood seasoning.
Bring water to a boil and add first the sausage, boil 7 to 8 minutes; then put the corn in and boil 8 to 10 minutes.
Add shrimp and cook between 3 1/2 to 4 minutes.
Drain all out, preferably in a colander.
Use the melted butter for the corn and cocktail sauce for the shrimp.
Pour beer, vinegar, and water, and Old Bay in a pot over medium to high heat and cover.
When water reaches a rapid boil, add shrimp, cover again, and cook 2 minutes or until shrimp turn pink and just opaque.
Drain in colander and cover with a layer of ice to chill and stop cooking.
Cover with garlic and seasoning. Chill thoroughly in refrigerator until serving.
Serve with Dinosaur BBQ Cocktail Sauce.
Place cream cheese in center of serving platter.
Mix together cocktail sauce and shrimp. Pour mixture over cream cheese.
Slice lime in half; squeeze one half over cocktail sauce. Slice other half into wedges for garnish.
Place crackers and lime wedges around edge of plate and serve.
Drain shrimp; mash with fork until crumbled fine.
Combine with remaining ingredients, saving some cocktail sauce for later. Shape into balls and chill.
When ready to serve, pour remaining sauce over balls.
Serve with crackers.
Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
Mix cream cheese, onion, celery, Worcestershire sauce, Tabasco, lemon juice, 1/4 cup cocktail sauce and shrimp.
Form into a roll and chill.
Spread with more cocktail sauce and shred crab on top. Serve with crackers.
oiling water.
Let the shrimp return to boil.
Cook
Mix above items well, except shrimp sauce.
Shape into log and chill.
When serving, pour cocktail sauce on top.
Serve with crackers.
In a 9 inch round serving dish, spread the cream cheese. Top with a layer of cocktail sauce. Arrange shrimp evenly over cocktail sauce. Sprinkle Cheddar cheese over all. Chill in the refrigerator approximately 1 hour before serving.
Drain and rinse the shrimp.
Mix with cream cheese and add enough cocktail sauce for color and flavor.
Mix well.
Serve with Ritz or Club crackers.
Spread crescent rolls on bottom of 12 inch greased pizza pan. Bake at 375\u00b0 for 11-13 minutes.
Cool completely.
Combine cream cheese, sour cream and dill weed.
Spread over crust.
Top with cocktail sauce, then shrimp, and end with Mozzarella cheese. Cover and chill for 2-24 hours before serving.