Try Shrimp Cocktail with Singapore Hot Sauce
…because who doesn’t love shrimp cocktail at a holiday party or any time of the year for that matter?
Food and Wine Magazine contributor Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time. This sweet-and-spicy sauce was inspired by the ones Feniger sampled at street stalls throughout Singapore.
Recipe Credit: Ceil Kohl as published by foodandwine.com.
For those times when the classic cocktail sauce is not enough, here are some awesome new twists to enjoy this holiday season. Of course, you know that they fresher the shrimp, the better the appetizer!
1. Add more seafood
Consider Including scallops and stone-crab claws, then tweak the cocktail sauce by replacing the ketchup bottled chile sauce and seasoning it with prepared horseradish.
2. Wrap shrimp in bacon
Marinate jumbo shrimp in chile-garlic oil, then wrap with bacon and grill. Serve with a house-made cocktail sauce that’s spiked with a horseradish At Motts Channel Seafood stock several “tried and true” brands (and we’re working on a house sauce…stay tuned in 2018)
3. Grill shrimp with herbal skewers
Using sticks of rosemary instead of metal skewers imparts terrific flavor to grilled shrimp.
4. Amp up the heat
Jalapeño adds smoky flavor to any shrimp cocktail dish.
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