Best 5 Shrimp Dean Martinis Recipes

MERRY SHRIMP MARTINIS

Steps:

• Preheat large skillet 1-2 minutes on medium-high heat. Preheat oven to 400°F. Place shrimp in skillet, saute for 7 minutes and prepare according to package instructions. Pour off 1/2 cup of scampi butter and reserve for crostini. Brush reserved scampi butter on bread slices. Place on baking sheet and bake for 10 minutes. Add tomatoes, lemon zest, horseradish, Worcestershire sauce and hot sauce to skillet. Stir to incorporate. Bring to simmer. Portion shrimp into serving dishes. Garnish with celery sprigs and garlic crostini.

ROASTED SHRIMP COCKTAIL

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
• For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

SHRIMP AND TOMATO MARTINIS

Steps:

• In small bowl, beat vinaigrette ingredients with whisk until smooth.
• In medium bowl, mix tomato relish ingredients.
• To serve, divide tomato relish evenly among 8 martini glasses. Top each with 3 shrimp. Spoon about 1 tablespoon vinaigrette over each. Garnish with sliced basil leaves.

SHRIMP COCKTAIL DEAN MARTIN

Steps:

• GARLIC MASHED POTATOES: Boil potatoes in a large pot of salted water until they are fork tender.
• Drain thoroughly and return potatoes to the pot.
• Melt the butter in a small pan over low heat.
• Add the minced garlic to infuse the flavor into the butter.
• Add the milk (or cream) just enough time to warm it.
• Using a potato masher, mash the potatoes while adding the butter/garlic mixture.
• Season to taste with salt and white pepper. DO NOT overmix the potatoes!
• WHISKEY BUTTER SAUCE: Cut the butter up into small pieces and chill in the freezer. Place the wine, whiskey and shallot into a small pan.
• Simmer over low heat until mixture is reduced to 1 tablespoon.
• Remove from heat and add the butter, one piece at a time. Stir the butter into the sauce, whisking until melted.
• Keep cooking butter sauce on low heat until the ingredients are incorporated. The sauce should have a thick and creamy appearance.
• Keep sauce warm, but not over direct heat.
• SHRIMP: Place 4 shrimp on each bamboo skewer. Lightly oil the shrimp and season with salt and pepper.
• Grill on high just until flesh turns white-no longer translucent.
• (If you want you can lightly sautè the shrimp in a pan on medium-high heat using the same directions in Step #13.).
• Presentation: Divide and spoon the mashed potatoes into each martini glass.
• Stand a shrimp skewer upright but at an angle into the mashed potatoes.
• Place one stuffed green olive on the top end of each skewer.
• Pour whiskey sauce over each shrimp skewer.

SEAFOOD MARTINI

Steps:

• Gazpacho Sauce:.
• In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated.
• To assemble:.
• Divide tomatoes, then avocado among 4 large martini glasses or deep goblets.
• Top with crab, dividing equally.
• Pour about 1/4 cup gazpacho sauce over crab in each glass.
• Divide shrimp, then lobster among glasses.
• Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve.