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.
Make the cocktail sauce: put tomatillos in a food
he ingredients for the cocktail sauce, and cover and refrigerate until
re brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt
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.
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.
For the cocktail sauce, whisk together ingredients in a small bowl and season to taste.
Arrange lettuce leaves, mango slices and avocado slices in serving dishes. Top with shrimp and chill until required. Drizzle with cocktail sauce or serve sauce on the side, if preferred.
owder, and 1/2 teaspoon cocktail sauce, and stir well to coat
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
rushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4 servings
Mix together first four ingredients. Fill the bottom of a pie plate or fluted dish with this mixture. Spread cocktail sauce on top. Cover the layer of cocktail sauce with flaked crab meat or seafood chunks. Garnish with parsley. Allow to refrigerate overnight for best flavor!
Quick and easy.
Place cream cheese in shallow serving bowl. Combine clams and cocktail sauce.
Pour over cream cheese.
Chill. Serve with assorted crackers.
Bring a large pot of water to a boil. Add lemon juice and artichokes. Cook over medium heat for 20 mins.
Meanwhile, combine mayonnaise, ketchup, diced cornichon and hot pepper sauce. Season. Drain artichokes. Garnish with lemon slices and serve with cocktail sauce.
In large kettle, heat beer and salt to boiling.
Add shrimp; heat just to boiling.
Reduce heat; cover and simmer 3 to 5 minutes.
Drain.
Serve with Cocktail Sauce.
Put cream cheese in the middle of a serving plate and make a well with the back of a spoon.
Dump the crabmeat on top of and around sides of cream cheese.
Cover with seafood cocktail sauce. Arrange cracker around the outside of the cheese and crab mixture on the serving plate.
Pepperidge Farms English water crackers are particularly good with this.
Drain crabmeat.
Place cream cheese on serving piece.
Add crabmeat on top.
Then pour cocktail sauce over top of crabmeat. Serve with crackers.
Place cream cheese on a decorative plate.
Put crab over it. Pour cocktail sauce over crab.
Serve with crackers.
Place both packages of cream cheese on a serving tray or plate in the center, side by side. Mound crab meat on top of cream cheese. Arrange boiled shrimp around crab mound, tails up. Drizzle cocktail sauce over crab and shrimp. Arrange crackers around edge of tray and serve.
Combine cocktail sauce, mayonnaise and lemon juice in medium bowl; mix well.
Stir in crabmeat.
I like to serve this with blue corn tortilla chips because it looks pretty.
Whisk together all ingredients, omitting the shrimp, until well blended.
Chill and serve with cold, boiled shrimp.
For an artistic display, pour cocktail sauce into a chilled bowl and place it in the center of a round, chilled serving tray. Hook the larger end of the shrimp around the bowl in a symmetrical fashion, and then lay the remainding shrimp in the same direction about the bowl, forming a uniform pattern. Chipped ice may be placed throughout to keep the platter and the shrimp cold.