Ingredient: light brown sugar

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Shrimp Cocktail with Singapore Hot Sauce

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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Shrimp Cocktail with Singapore Hot Sauce
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singapore
Shrimp Cocktail with Singapore Hot Sauce
Print Recipe
Instructions
  1. In a saucepan, heat the oil. Add the onion and cook over moderately high heat until lightly browned, about 4 minutes. Add the ginger and cook over moderately low heat until softened, 3 minutes. Add the sugar, ketchup and chile bean sauce and simmer over low heat until the sauce is thickened, 5 minutes.
  2. Transfer the sauce to a blender and add 1/2 cup of water. Blend until smooth. With the machine on, add another 1/2 cup of water. Scrape the sauce into the saucepan and simmer over low heat for 3 minutes. Transfer to a bowl and refrigerate until chilled.
  3. Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.
Recipe Notes

 

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Seared Scallops & Shrimp with Balsamic Strawberries Recipe

We think this elegant scallop and shrimp dish, drizzled with a sweet, strawberry-flavored balsamic glaze, tastes amazing and is a delicious choice for a romantic dinner for two.

Recipe credit:  Doug DuCap of fishcooking.about.com
Image credit: Kim Carson/Photodisc/Getty Images

Seared Scallops & Shrimp with Balsamic Strawberries Recipe
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Seared Scallops & Shrimp with Balsamic Strawberries Recipe
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Instructions
  1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you're ready to start cooking.
  2. Heat the extra virgin olive oil in a large skillet over medium heat. Sauté the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green.
  3. Remove greens to a strainer and keep warm.
  4. Dry the scallops and shrimp well and sprinkle with the coarse salt. Heat a skillet or sauté pan over medium high heat until quite hot. Add the grape seed or light olive oil, let oil heat a moment, then carefully add the scallops and shrimp (there will be some spattering.)
  5. Let the shrimp sear for about 1 minute per side until just opaque. Remove and keep warm. Don't move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop -- if the surface has a nice caramelized color, turn them over.
  6. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.
  7. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
  8. To serve, place the green on a plate, top with the scallops, shrimp, and strawberries, then drizzle the balsamic reduction over the scallops and shrimp.
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