Best Big Shucks Shrimp Cocktail Recipe 45 Recipes

Pressure-Cooker Shrimp Bisque image

Provided by Martha Stewart

Number Of Ingredients 12

1 pound medium shrimp, peeled, deveined, and halved lengthwise, shells reserved
Kosher salt and freshly ground pepper
2 tablespoons cornstarch
1 cup dry white wine, such as Sauvignon Blanc
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 teaspoon sweet paprika
1 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter
Watercress (or more fresh dill) and toasted baguette slices, for serving

Steps:

Toss shrimp with 1/2 teaspoon salt in a bowl. In another small bowl, stir together cornstarch and 1/4 cup water until smooth.
In a 6-to-8-quart pressure cooker, combine reserved shrimp shells, 3 cups water, wine, onion, celery, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 8 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
Strain liquid through a medium mesh sieve set over a large bowl, pressing on solids (discard solids). Return stock to cooker, add paprika and cream, and bring to a boil in stovetop cooker over medium heat, or in electric cooker set to saute. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes. Add shrimp and cook, stirring, until just cooked through, about 3 minutes.
Season with salt and pepper, then stir in dill and butter. Top with watercress and serve immediately with baguette.

Big shucks shrimp cocktail Recipe - (4/5) image

Provided by á-49086

Number Of Ingredients 12

Cocktail sauce:
4 cups cooked small shrimp
1/2 cup onion chopped fine
1/2 cup tomato chopped fine
1/2 cup cilantro chopped fine
2 teaspoons serrano peppers chopped fine two avocados
1 1/2 cup cocktail sauce (see recipe below)
Cayanne pepper
1 cup ketchup
2 cups water
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice

Steps:

In a large bowl combine 3 cups of shrimp, onion, tomato, Serrano peppers and 1/4 cup of cilantro. Mix well while adding cocktail sauce. Add avocado and stir lightly. Fill beer mug or martini glass almost to the top with shrimp mixture, top mug with more cocktail sauce and a handful of remaining shrimp. Garnish the top with a sprinkle of Cayanne pepper some cilantro and a lime wedge. Mixing the sauce: Mix all ingredients in a small picture, reserve for the shrimp cocktail