Marinated Cocktail Shrimp
"I keep a couple of bags of pre-cooked cocktail shrimp in the freezer for impromptu gatherings, and here's the method I've come up with to make them into a quick, more flavorful appetizer. Great year round, but I often end up taking it to summer potlucks and picnics. Since folks have asked me for the recipe, I figured I should probably write it up and finally share it here, too. :)"
photo by Diana Yen
- Ready In:
- 16mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1 lb frozen tail-on cooked shrimp (about 30-38 or 41-50 count, not the tiny kind)
- 3 tablespoons dry sherry
- 2 tablespoons lime juice
- 1⁄4 teaspoon seasoning salt, to taste (such as Johnny's or Lawry's)
- fresh ground black pepper, to taste
- 1⁄4 teaspoon dried ancho chile powder or 1/4 teaspoon other chili powder, to taste
- 1⁄2 teaspoon seafood cocktail sauce
- seafood cocktail sauce, your favorite kind, for dipping
directions
- Place the frozen shrimp in a colander in the sink, and run hot water over them while stirring occasionally until they separate and begin to thaw, about 1 minute.
- Set aside to drain for another 5 minutes or so until they're thawed yet still chilled in the middles, then place them in a large bowl.
- To the bowl add the sherry, lime juice, seasoning salt, black pepper, ancho powder, and 1/2 teaspoon cocktail sauce, and stir well to coat; set aside for another 10 minutes or so, stirring occasionally.
- (You can put them in a container in the fridge for later, if need be, or into a container for taking to a picnic or potluck.).
- Serve with your favorite cocktail sauce for dipping.
- Note: you can, of course, use the marinade on thawed cooked shrimp - just toss them well in the marinade and let sit for at least 10 minutes.
Questions & Replies
-
Can this be made the day before serving?
Reviews
-
I had raw shrimp so I combined everything with some water and boiled the shrimp in the mixture. It took the shrimp cocktail to the next level. Thank you. -
Yummy yummy yummy!!! took this to the boyfriends parents house tonite and the 6 year old nephew said it was his favorite part of supper. doubled the whole thing except the salt and waited to see if it needed a little more. used season all for salt and half bottled lime juice and half squeezed lime juice. will add a little more chile powder next time, maybe some anchos instead of anaheims!!! thanks julesong!! PS run the shrimp under cool water and not hot! the hot will cook them. -
I happened to have some thawed shrimp that needed to be used and saw Gayla's photo and knew I had to try it. Just excellent! The marinade adds just the right amount of extra flavor. -
This was such an easy way to liven up plain shrimp. I used manzanilla sherry, ancho chile powder, and (because I love it :) ) plenty of freshly-ground black pepper. Thanks for sharing your recipe!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
