Best 4 Crawfish Or Shrimp Cocktail Recipes
Indulge in the exquisite flavors of the sea with our tantalizing Crawfish or Shrimp Cocktail recipes. These classic seafood appetizers are perfect for any occasion, whether it's a festive party or an intimate gathering. Dive into the vibrant flavors of crawfish or succulent shrimp, complemented by a zesty cocktail sauce that awakens your taste buds. With variations ranging from traditional to modern interpretations, our recipes offer a delightful journey into the realm of seafood elegance. Get ready to impress your guests with these delectable treats that embody the essence of coastal culinary artistry.
Let's cook with our recipes!
JUSTIN WILSONS CRAWFISH OR SHRIMP COCKTAIL
Make and share this Justin Wilsons Crawfish or Shrimp Cocktail recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Crawfish
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients to make sauce.
- Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.
Nutrition Facts : Calories 56.4, Fat 1.1, SaturatedFat 0.4, Cholesterol 1.5, Sodium 642.9, Carbohydrate 11.4, Fiber 1.5, Sugar 6.9, Protein 1.6
BROILED CRAWFISH WITH HORSERADISH COCKTAIL SAUCE
Provided by Anna Beth
Categories Appetizer Broil Low Fat Low Cal Mardi Gras Horseradish Seafood Healthy Party Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Whisk first 4 ingredients and 3 teaspoons horseradish in medium bowl to blend. Season to taste with freshly ground black pepper and more horseradish, if desired. Transfer to small bowl. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
- For crawfish;
- Combine first 7 ingredients in 10-to 12-quart large pot. Add 4 quarts water and 2 tablespoons salt. Bring to boil over high heat, stirring until salt dissolves. Boil 5 minutes. Add crawfish and boil 5 minutes. Remove from heat. Add ice cubes to pot to stop cooking. Let crawfish sit in cooking liquid 15 minutes.
- Using slotted spoon, transfer all crawfish to large bowl. Reserve 10 whole crawfish for garnish. Working with remaining crawfish 1 at a time, hold head and body with 1 hand and twist off tail portion with opposite hand. Discard head portion. Peel shell off tail and clean tail. Place tail in medium bowl. DO AHEAD: Can be made 8 hours ahead. Cover and chill tails and reserved 10 crawfish.
- Divide cleaned crawfish evenly among 10 dishes. Garnish with whole crawfish.
- Serve crawfish with cocktail sauce and lemon wedges.
CRAWFISH OR SHRIMP COCKTAIL
Make and share this Crawfish or Shrimp Cocktail recipe from Food.com.
Provided by Irene Wilcox
Categories Crawfish
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine all sauce ingredients to make sauce.
- Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.
Provided by RHONDA35
Categories Etouffee
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
- Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g
Tips:
- For the best results, use fresh crawfish or shrimp. If using frozen seafood, thaw it completely before cooking.
- To make peeling and deveining the shrimp easier, score the back of each shrimp with a sharp knife and remove the vein. You can also buy shrimp that has already been peeled and deveined.
- Cook the seafood just until it is pink and opaque. Overcooking will make it tough and rubbery.
- For a more flavorful cocktail sauce, use freshly grated horseradish instead of prepared horseradish.
- Serve the cocktail immediately, while the seafood is still warm.
Conclusion:
Crawfish or shrimp cocktail is a classic appetizer that is perfect for any occasion. It is easy to make, delicious, and always a crowd-pleaser. Whether you are hosting a party or just looking for a quick and easy meal, crawfish or shrimp cocktail is a great option.
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