Cold shrimp cocktail makes for a delicious light dish, served either as an appetizer, or as a mid-day snack.
However, there are times when something spicier and hotter may be just what’s needed to hit the spot. That's when a great-tasting cooked shrimp recipe comes in handy.
Try this warmed-over alternative to traditional cold shrimp cocktail for when seafood with a little more heat is just what’s in order.
Cooked Shrimp Cocktail Ingredients
- 1 dozen fresh, raw and unpeeled shrimp, medium to large (cleaned, soaked in water before using)
- homemade crème fraiche (see instructions below)
- ½ cup water
- 3 lemons, one for juicing, and the other two cut into wedges
- 1 head of lettuce (iceberg or romaine preferred)
- 1 half white onion, finely chopped
- 1 stalk of celery, finely chopped
- 2 carrots, finely chopped or grated
- ½ cup white wine
- 1 tsp mayonnaise
- 1tsp horseradish
- 1tsp ketchup
- 1/2 tsp cayenne pepper
- fresh cut chives, very finely chopped
- 1 bay leaf
- salt and freshly ground black pepper to taste
- 6 oversized martini glasses
Homemade Crème Fraiche Directions
First, combine 1 tbsp buttermilk with 1 cup light whipping cream. Next, heat at 110 F (45 C) and whip with a whisk until it starts to thicken. Pour mixture into bottle and close with cap. Allow to sit in a warm place for at least an hour to continue the thickening process. Then, store in refrigerator for 4 hours, or until very thick.
Step by Step Cooked Shrimp Instructions
- Combine the water, wine, onion, carrots, celery, lemon halves, bay leaf and cayenne pepper in a large pot and bring to a slow boil over high heat.
- Simmer for 5 minutes, allowing the flavors to blend.
- Turn off heat and add shrimp, cooking for just under 2 minutes, or until shrimp turns light pink.
- Use a strainer to remove the shrimp and let cool before peeling and de-veining them.
- Chop half the shrimp into bite-size portions, leaving the remaining shrimp for later.
- In a medium saucepan, stir the crème fraiche, mayonnaise, horseradish, ketchup and 2 tablespoons of finely chopped chives until completely heated through.
- Slowly introduce portions of the leftover wine/onion/carrot/celery liquid (Do so very slowly so as not to make the sauce too watery).
- Season to taste with salt.
- Remove from heat and add the diced shrimp until the shrimp are warmed thoroughly.
- Divide the lettuce into leaves, placing 4 to 6 leaves within each martini glass.
- Using a slotted spoon, add the hot shrimp mixture to individual glasses over the leaves.
- Place 1 whole shrimp atop each serving (or drape over the glass’ rim) and sprinkle with remaining chives.
- Garnish with lemon wedges.
Serve with chilled, white wine and enjoy!
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