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
rushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4 servings
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.
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.
hrimp are cooking, prepare the sauce: In a food processor puree
inutes.
Pour 1 jar cocktail sauce into a saucepan and bring
Combine horseradish, Worcestershire sauce, celery seeds, red pepper flakes, cocktail sauce and vodka.
Mix well and chill.
Meanwhile, in a small saucepan, heat wine, lemon juice and red pepper flakes.
Bring to a boil, then reduce to a simmer.
Poach shrimp just until pink and curled, about 3 to 4 minutes.
Place on ice and refrigerate.
When completely chilled, season lightly with salt and serve with sauce.
Cajun Cocktail Sauce:
In a large pot
Mix avocados, tomatoes, lime juice and Seasoning Mix in medium bowl. Set aside.
Mix cream cheese and sour cream in small bowl. Spread in 9-inch glass pie plate. Drizzle with half of the cocktail sauce. Top with avocado mixture and shrimp. Drizzle with remaining cocktail sauce.
Serve with sliced baguette or crackers.
ool, peel and devein.
Cocktail sauce-combine all the ingredients in
vodka if using and pepper sauce to boiling in 1 quart
o three months.
FOR COCKTAIL SAUCE:
Combine all ingredients and
latter.
To make the cocktail sauce, combine the ketchup, key lime