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This is a really simple recipe for making your own seafood cocktail sauce. It tastes so much better than prepackaged cocktail sauces. It also costs less than pre-made cocktail sauce and tastes great on shrimp, Scallops, Oysters or anywhere else you would use cocktail Sauce. Ingredients: Ketchup Prepared Horseradish Lemon Watch this to make your own cocttail sauce
Recipe at: http://ciaprochef.com/naturesweet/recipe14/ Glorys tomatoes are the perfect size for making salsa because they hold their shape. This dish combines tomatoes with mangos to create a flavorful salsa served as a shrimp cocktail combination. Simple to prepare and perfect served as an appetizer or light lunch, or imagine other uses for this lively fruit salsa.
today we make a Easy quick shrimp sauce,, Cocktail sauce.. Better than any store bought sauce for sure.. Surprise your friends .. Home made Baby Please like and subscribe... Here is a video of my delicious fried shrimp recipe to go with it.. Ingredients 1/2 cup ketchup 1/2 teaspoon horseradish 1/2 teaspoon lemon juice 1/2 teaspoon Worcestershire sauce splash hot sauce ( can be added for heat. http://youtu.be/xXhy88eka1o
Shrimp Cocktail is one of my favorite seafood recipes. I was fortunate enough to find jumbo 9 count shrimp on sale, and figured it would be great for shrimp cocktail. When cooking your shrimp for this recipe, make sure that you season the water you are going to boil the shrimp in. The items I used are just shown to be a guide. This is the perfect time to use vegetables that may be about to go bad. I also use seasonings that I either have to much of, or may not like too much. All you are trying to do is flavor the water, so get creative with what you use. Once you have everything that you are going to use in the water, let it simmer for 30 to 40 minutes to bring out all of the flavor. Cocktail Sauce Recipe: Ketchup Prepared horseradish Sweet Chili Sauce Lemon zest to taste Lemon Juice Cayenne pepper (optional) to taste Onion powder garlic powder (optional) to taste Hot sauce (optional) to taste Worchester sauce salt (to taste) Check out the Valentine's day Collaboration playlist: https://www.youtube.com/playlist?list=PLuLbRj7rtOWa06TLpJUWAdND4gKYxUPnN Check Out Rosa's Beauty Fashion: https://www.youtube.com/user/RosasBeautyFashion Subscribe: https://www.youtube.com/channel/UCFEYEmgRDiTZsE2cPfF2uOg Facebook: https://www.facebook.com/nohippiebbq https://www.facebook.com/lyle.whitlock Twitter: https://twitter.com/nohippiebbq Google+: https://plus.google.com/b/104776977338810471856/+NoHippieBBQCooking/posts?pageId=104776977338810471856 Video URL: https://youtu.be/DKxFZ1yPjGo How to make the perfect shrimp cocktail
This Mexican shrimp cocktail is full of flavor and very healthy -- low fat, low cal and gluten free way to enjoy shrimp. It is fresh and truly a pleasure to eat. This is a great appetizer for anytime of the year. Make it for Cinco de Mayo! SUBSCRIBE HERE! - http://full.sc/LQTHYV Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Vea este video en español - http://youtu.be/oFbw1N7aiig Serves two to three 3 cups water 1 tsp. chicken or fish stock powder ½ a pound of shrimp -- peeled and deveined ¼ cup of the shrimp cooking liquid -- cooled 1 cup tomato juice ½ cup ketchup 1 lime -- juiced 1 tsp. Worcestershire sauce 1 cup chopped tomatoes (about 2 medium) ½ cup seeded and finely chopped cucumbers (about ½ a medium one) ½ cup of finely chopped red onion (about ¼ of a medium onion) 2 TBS chopped cilantro 1 chili chopped -- can be Serrano or jalapeño or whatever chili you can find (optional) Salt to taste Cubed avocado and Saltines or tortilla chips Bring the water to a boil. Add the chicken or fish stock and stir in well. While the water is starting to boil place a bowl of ice water in the sink. Add the shrimp to the boiling water and stir it. The shrimp will cook very quickly -- a couple of minutes -- so pay attention. The minute it turns pink and stops being transparent it is cooked. Take ¼ cup of the cooking water and set it aside. Turn off the heat and drain the shrimp. Immediately place it into the ice water. In another bowl, mix the tomato juice, cooking liquid, ketchup, lime juice, Worcestershire sauce, tomatoes, cucumbers, red onion, cilantro and chili pepper if using. Mix well. Drain the shrimp and add to the tomato mixture. Mix again. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and for a max of 12 hours. Serve with diced avocado on top and saltines or tortilla chips. Enjoy! 3 servings no crackers or chips - CALORIES 242.98; FAT 6.08 grs (sat 0.91; mono 2.86; poly 1.28); PROTEIN 23.67 grs ; FIBER 3.71 grs; CARBS 26.02 grs; CHOLESTEROL 108.33 mg; IRON 3.41 mg; SODIUM 4192.93 mg; CALCIUM 339.71 mg Print your recipe here - http://thefrugalchef.com/2014/04/mexican-shrimp-cocktail/ Audio files from "audiomicro.com"