Shrimp Cocktail

This shrimp cocktail recipe will kick off any party—just don't forget the cocktail sauce.

Ingredients

Recipe Preparation

Fill a large pot three-quarters full with water; squeeze juice from lemon halves into pot and add lemon halves. Add onion and next 3 ingredients to pot. Bring to a boil over high heat, then reduce heat to medium; simmer for 5 minutes for flavors to blend.

Add shrimp; cook until just opaque in center, 2-3 minutes. Drain and transfer shrimp to a large bowl of ice water; let cool. Drain again. Peel; devein, leaving tails intact. DO AHEAD Shrimp can be poached 1 day ahead. Cover and chill.

Arrange shrimp over a bed of ice. Serve with Classic Cocktail Sauce and Lemon-Tarragon Vinaigrette.

For 20 people, buy 4 pound shrimp. For 30, buy 6 pound shrimp. Cook in batches. Place some shrimp on a platter of ice; refrigerate the rest for replenishing.

Nutritional Content

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Shrimp Cocktail

Ingredients (13)

For the shrimp:

• 8 cups (2 quarts) water
• 1/2 cup dry white wine
• 1 medium lemon, thinly sliced
• 3 fresh Italian parsley sprigs
• 2 bay leaves
• 2 teaspoons whole black peppercorns
• 1 1/2 teaspoons kosher salt
• 2 pounds (21/25-count) shrimp, peeled except for the tails and deveined

For the cocktail sauce:

• 1 1/2 cups ketchup
• 1/4 cup prepared horseradish
• 1/2 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon Tabasco

• Calories 189
• Fat 1.74g
• Saturated fat 0.44g
• Trans fat 0.03g
• Carbs 21.04g
• Fiber 1.12g
• Sugar 13.93g
• Protein 21.58g
• Cholesterol 190.51mg
• Sodium 1457.83mg
• Nutritional Analysis per serving (6 servings)Powered by

This easy shrimp cocktail recipe starts by bringing water, wine, lemon, parsley, bay leaves, and peppercorns to a boil. The liquid is then removed from the heat and the shrimp tossed in to gently poach. We skip the fussy ice bath and opt for easy cooling on a baking sheet. While the shrimp chill in the fridge, mix up a simple, classic horseradish cocktail sauce for dipping.

What to buy: When purchasing shrimp, the most reliable way to determine sizing is by the “count,” or number of shrimp per pound. For example, a 21/25 count means there are 21 to 25 shrimp per pound. For this recipe, you’ll need 2 pounds of 21/25-count shrimp.

Game plan: This recipe can be made up to 1 day ahead and refrigerated.

Instructions

1. 1 Stir all the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve. Serve the shrimp with the sauce for dipping.

Shrimp Cocktail

Ingredients

Court Bouillon:

• 10 cups cold water
• 2 medium carrots, quartered
• 2 stalks celery, quartered
• 1 large onion, quartered
• 1 head garlic, halved
• 1 lemon, halved
• 1/2 bunch parsley
• 5 sprigs fresh thyme
• 2 bay leaves

• 1 pound medium or large shrimp, in the shell, rinsed
• 1 tablespoon kosher salt
• Cocktail Sauce, recipe follows
• Lemon wedges

Cocktail Sauce:

• 1 cup ketchup
• 1 lemon, zest finely grated and juiced
• 4 teaspoons prepared horseradish, or to taste, drained
• 1/4 teaspoon Worcestershire sauce
• Hot sauce, to taste

Directions

Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.

Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.

To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.

Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.

Cocktail Sauce:

Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.

Yield: 1 1/2 cups

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Shrimp Cocktail Recipe

Shrimp Cocktail Recipe

Ingredients

• 3 quarts water
• 1 small onion, sliced
• 1/2 medium lemon, sliced
• 2 sprigs fresh parsley
• 1 tablespoon salt
• 5 whole peppercorns
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 3 pounds uncooked large shrimp, peeled and deveined (tails on)
• SAUCE:
• 1 cup chili sauce
• 2 tablespoons lemon juice
• 2 tablespoons prepared horseradish
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• Dash cayenne pepper

Directions

Nutritional Facts

3 each: 59 calories, 1g fat (0 saturated fat), 66mg cholesterol, 555mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 9g protein.

• 3 quarts water
• 1 small onion, sliced
• 1/2 medium lemon, sliced
• 2 sprigs fresh parsley
• 1 tablespoon salt
• 5 whole peppercorns
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 3 pounds uncooked large shrimp, peeled and deveined (tails on)
• SAUCE:
• 1 cup chili sauce
• 2 tablespoons lemon juice
• 2 tablespoons prepared horseradish
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• Dash cayenne pepper

1. In a Dutch oven, combine the water, onion, lemon, parsley, salt, peppercorns, thyme and bay leaf. Bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink.
2. Drain shrimp and immediately rinse in cold water. Refrigerate for 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving.
3. Arrange shrimp on a serving platter; serve with sauce. Yield: about 6 dozen (1-1/4 cups sauce).

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Reviews for Shrimp Cocktail

Average Rating

"I have made this several times--especially at the holidays. People rave and several have said it is the best they have ever had--shirmp is amazing alone and with the sauce. It has been requested again for Chrsitmas and New Year!"

"I have not made the shrimp, but the cocktail sauce is absolutely delicious. I won't make it any other way now."

"While I would make the shrimp again, the sauce is another story . I may have used the wrong chili sauce or too much horseradish but it was way too overpowering - even when adding katchup"

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Shrimp Cocktail

Poaching big, plump shrimp in a seasoned broth gives them lots of flavor—but if you're pressed for time, you could get away with buying cooked (don't skip the final seasoning of oil, lemon, chile, and chives, though). The recipe is from Alfred's Steakhouse in San Francisco, where it's plated as an individual serving of a few shrimp directly on crushed ice. Since this recipe serves a group, and sits out for a while, the shrimp are in a bowl nested into a larger bowl of ice—it makes refreshing the melted ice much easier.

Ingredients

• 2 tablespoons canola oil
• 1 onion, sliced
• 5 or 6 branches fresh thyme
• 5 bay leaves
• 2 tablespoons Old Bay Seasoning
• 1 cup dry white wine
• 1 1/2 pounds shell-on extra-jumbo shrimp (16 to 20 per lb. or larger), deveined (aka Easy Peel*)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 cup plus 1 tbsp. minced chives
• 2 teaspoons Aleppo pepper or red chile flakes
• 2 lemons, quartered or halved and grilled
• Crushed ice

COCKTAIL SAUCE

• 1 cup ketchup
• 3 tablespoons prepared horseradish
• 3 tablespoons lemon juice

Nutritional Information

• Calories 185
• Caloriesfromfat 45%
• Protein 9.9g
• Fat 9.3g
• Satfat 1.2g
• Carbohydrate 12g
• Fiber 1.2g
• Sodium 1037mg
• Cholesterol 86mg

How to Make It

Heat canola oil in a 6- to 8-qt. pot over medium heat, then add onion, thyme, bay leaves, and Old Bay. Cover and cook, stirring occasionally, until onion is softened but not browned, about 10 minutes.

Add wine and 2 qts. water. Cover, increase heat to high, and bring to a boil.

Reduce heat to low to keep broth at a bare simmer. Add shrimp and simmer just until they begin to curl and turn pink, 2 minutes (they'll keep cooking off the heat). Drain into a colander over a large bowl (save broth for soup), then spread on a rimmed baking sheet and chill until cold, at least 30 minutes.

Peel shrimp down to last segment (leave tails on) and put in a wide serving bowl. Chill.

In a small bowl, whisk cocktail-sauce ingredients.

To shrimp, add olive oil, lemon juice, 1 tbsp. chives, and the Aleppo pepper and turn to coat. Dip a cut side of each lemon wedge in remaining chives.

Fill a very large wide bowl with crushed ice and set bowl of shrimp on top. Add lemons and serve with cocktail sauce.

Make ahead: Sauce, up to 1 week. Shrimp, through step 3, up to 1 day; through step 6, up to 45 minutes.

Chef's Notes

*Easy-Peel shrimp are split down the back and deveined, with shells left on. You can do the same by snipping up the back of each shrimp's shell with scissors and scraping out the vein. Find Aleppo pepper, a mild, fruity ground chile originally from Syria and now mostly Turkey, online or in specialty spice shops.

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Shrimp Cocktail

Recipe by daisygrl64

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Shrimp Cocktail

SERVES:

Ingredients Nutrition

• 1 ⁄₂ cup chili sauce
• 1 ⁄₂ cup ketchup
• 1 1 ⁄₂ tablespoons horseradish
• 1 teaspoon Worcestershire sauce
• 24 shrimp, cooked, peeled and deveined
• 3 drops Tabasco sauce
• lemon juice
• salt, to taste
• black pepper, to taste

Directions

1. mix all ingredients together (except shrimp) in a bowl.
2. season to taste with salt and pepper.
3. serve sauce in small bowl to accompany shrimp.

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Nutrition Info

Serving Size: 1 (120 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 198.9 Calories from Fat 15 8% Total Fat 1.7 g 2% Saturated Fat 0.4 g 2% Cholesterol 257.4 mg 85% Sodium 1119.9 mg 46% Total Carbohydrate 15.2 g 5% Dietary Fiber 2.3 g 9% Sugars 11 g 44% Protein 29.1 g 58%

Grilled Shrimp Cocktail

Photo by Getty Images

After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside grilled steak, and it'll be not only a great respite from the meat's richness, but it'll give you a surf-and-turf experience, which for me was one of the most exciting things to get at a restaurant when I was little.

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Ingredients

1. Cocktail sauce:
   • 2 cups ketchup
   • 2 tablespoons freshly grated horseradish root (see Note)
   • 2 tablespoons high-quality bottled horseradish
   • 2 tablespoons freshly squeezed lemon juice
   • 1 1/2 tablespoons Worcestershire sauce
   • 1 tablespoon hot sauce
   • 2 medium shallots, peeled, and grated on a Microplane grater
2. Brine:
   • 8 cups water
   • 1/4 cup kosher salt
   • 2 tablespoons granulated sugar
   • 2 lemons
   • 4 garlic cloves, peeled, and grated on a Microplane grater
   • 3 cups ice
3. • 24 (8–12-count) unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)
4. • 1/3 cup canola or vegetable oil
   • 1/2 cup extra virgin olive oil
   • Juice of 2 lemons
   • 1/4 cup minced chives
   • Kosher salt
   • Freshly ground coarse black pepper
5. • 2 lemons, each cut into 4 wedges for serving

Preparation

1. 1. Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but preferably overnight for the flavors to develop.
   2. Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.
   3. For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors.
   4. Place the shrimp in the brine and refrigerate for 1 hour.
   5. Preheat all grates of a well-oiled charcoal or gas grill to medium.
   6. Remove the shrimp from the brine and lightly pat dry with paper towels.
   7. In a bowl, toss the shrimp in the canola oil.
   8. In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.
   9. Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.
   10. Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.

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Nutritional Info

• Calories 319
• Carbohydrates 28 g(9%)
• Fat 23 g(36%)
• Protein 4 g(8%)
• Saturated Fat 3 g(13%)
• Sodium 1149 mg(48%)
• Polyunsaturated Fat 3 g
• Fiber 2 g(9%)
• Monounsaturated Fat 17 g
• Cholesterol 23 mg(8%)

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I made so many changes to this that my review may not be that helpful. Still I'm posting because I was so pleased with the brining aspect of the recipe. I didn't have access to the grill in the rain, so broiled these instead. I left them brining much longer than the recipe called for and was worried they would be overly salty, but overnight in the fridge turned out just fine. In future I would brine them for less time so I could add salt to the olive oil and herb coating at the end. I'm not a fan of ketchup, so decided to just flavor the olive oil and chive mixture a bit more. Added fresh horseradish grated very finely, a healthy dose of lemon zest from the two lemons, much more pepper and a larger amount of fresh chives. Also added juniper berry and crushed bay leaves to the brine. It turned out delicious in spite of the absence of the grill, but mainly I'm keeping this recipe so I can play with it more. The greatest flavor was in the shrimp shells, so I'll hope to be able to grill next time. I'll brine for a shorter time to be able to add good sea salt at the end. And am thinking shallots and maybe fresh tarragon would be a nicer addition to the olive oil mixture at the end. Still no desire for the cocktail sauce. I was impressed with what the brine did for tenderness--just less impressed with how it impacted the natural sweet flavor of the shrimp. Hopefully less time in the brine per recipe will fix that.

I made this for a thanksgiving appetizer and everyone including me loved it. I used smaller fresh pink Key shrimp and so only grilled for 2 minutes per side. I did not have any chives so I used 2 medium sizes shallots instead. I'll try this with the chives but I'd encourage that everyone try shallots because I believe it balances well with the lemon. Delicious and I know from the raves I got that this will be a do-over and one of my go-to receipes for shrimp cocktail.

Brining the shrimp really plumped them up. Delicious. The only problem with the recipe as written is about putting them into the lemon oil-chive mixture after grilling. Shells should come off first so I thin it is better to dip twice: first in that mixture and then in cocktail sauce.

Love this recipe!! Followed the directions and it was so good, I have made it for my friends and family again and again. It's a winner!

Made according to the recipe. Fantastic.

Served at a neighbor potluck function with rave reviews from everyone. I added smoked paprika to the brine, and used real maple syrup instead of sugar also in the brine. Instead of BBQing at medium, I got my weber nice and hot and did 3 minutes a side, knowing that the 20 minutes between pulling them from the grill and laying out on my neighbors buffet would finish them off just right. I also subbed coconut oil for canola oil in the pre-grill tossing, with good results although initial grill flare ups did occur at first, adding a nice char, which is appreciated by many BBQ fans. Otherwise a propane grill would provide for a cleaner taste if you prefer.

This is a great grilled shrimp recipe. I usually grill with shells on, but only had peeled shrimp in the freezer. They were still awesome. I also forgot to take the cocktail sauce to the party. While the sauce is good, it was not missed. I will try it with shells on and serving the sauce next time.

I was very disappointed with this recipe. The one glaring note that stood out above the rest is the overwhelming taste of lemons! There was no balance in this dish at all. I will stick with my beer- and herb-poached shrimp from Pierre Franey's The Seafood Cookbook . a thousand times better!

Fantastic! I used 2 lb of 16-20 ct prawns and grilled them about 3-4 min each side. They were very tender and moist. We're a casual bunch so everyone just stood around the bowl and peeled and dipped together. Messy but tasty! A few pointers: half the cocktail sauce recipe is plenty, using only bottled horseradish is a time saver and more likely to be in the pantry, and overnight brining works well if that is more convenient.

Excellent and simple! Made these for July 4th BBQ. I brined the shrimp four about 6 hours, then used bamboo skewers when grilling the shrimp. I would recommend peeling the shrimp before you add the oil/chive mixture (otherwise it's a mess for the guests to peel). All our guests agreed that we didn't need the cocktail sauce as the shrimp were tasty without it. Delicious!

I made this twice. The first time I forgot to use the olive oil, lemon and chives. It was pretty good, but I think it is much better with it, which I remembered to add the second time. I broiled the shrimp in the shells but removed the shells before putting them in the olive oil mixture. Then I stirred them to coat and drained the rest before serving to keep it a little less messy. I served a group of friends and they loved it.

I made this Saturday night for a birthday dinner for my husband. It was incredible and all of our guests loved it. The only change I made is that I left the shrimp in the brine overnight and drained it the next morning. I left it in a bowl in the refrigerator until we grilled it that afternoon.

These brined shrimp were perfect! Not sure if it was the brining or the cooking in the shell or the combination, but these are fantastic! Yes, you could easily make half the cocktail sauce and have plenty. Enjoy.

The brine is the key to making this a great dish. After cooking and then adding to the olive oil mixture gives it excellent flavor. just remember you can add all kinds of great herbs. Served this for a clients Sunday luncheon with a mix green salad of fresh spinach and watercress, sliced avocado, korean pear slices and my favorite go to dressing. Hendriksons sweet italian olive oil and vinegar dressing. This is a keeper and really very easy.

Easy and yummy, a go-to for grilling shrimp. I recommend the brining technique, and I was surprised that I really liked the cocktail sauce. Having only had commercial sauces, I thought I just didn't like cocktail sauce. I sometimes combine this with the New Orleans BBQ shrimp recipe from this site.

This is now my "go to" shrimp appetizer. It really is so good. I will never serve plain boiled shrimp again. Make sure you leave the shells on as I believe that the shells plus the brining keep these plump and moist. I find most grilled shrimp ends up being dried out. Not these!

I made this for my family at one of our summer get-togethers and everyone loved it. I served it as the appetizer course and even though it's a little work to "peel & eat" it was fun and not one left. I didn't have the 8-10 count so I used 2 bags of 16/20 count and that worked well. I love the chive/lemon dressing at the end. Yummy!

The shrimp took a LOT of work to peel and clean but it WAS worth it! I served these as an appetizer at a dinner party and there wasn't a single one left at the end. I made the following changes: #1. I didn't have shallots so I left those out of the cocktail sauce and didn't miss them #2. I used 4 tbls of bottled horseradish since it was easier than using 1/2 fresh and 1/2 bottled #3. I used water-soaked-wooden skewers to cook the shrimp on the grill and prevent losing any #4. I left the chives off the of shrimp in the final olive oil coating (mostly so that my dad wouldn't try to pick them off)

We absolutely could not get enough! Indeed, the brining adds terrific plumpness to the shrimp, and I particularly love the olive oil treatment at the end. The cocktail sauce was perfect as well. This one cannot be improved upon!

Fantastic! Made this for a dinner party and they went so fast - everyone loved them even the kids! I can not believe what great flavor the brining brings out in the shrimp. They were so meaty and delicious.

Easy and fabulous. As suggested by others, made half the cocktail sauce & had plenty.

these were great! the shrimp were perfectly seasoned and plump thanks to the brine, i made a chive oil and layered it with lemon juice in a shot glass along with the cocktail sauce as another dip, was a great presentation definitely a keeper recipe!

These were excellent. Fast, easy - great flavor. Good for quick family meal and impressive enough for company. Did not make the sauce, only the brined shrimp. Served the shrimp with Watermelon Rind Chutney from this site. Was excellent with the shrimp. Will definitely make this again whenever I can find prawns.

This is fantastic. I can tell I will be eating this all summer long. I used a Chipotle hot sauce (Frontera) and the smokey flavor complimented the grilled shrimp well. Also used two bamboo skewers per 4 shrimp - makes the grilling much easier. Think I would shed a tear if I lost one into the coals

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Traditional Mexican Shrimp Cocktail

Recipe by Mike 2

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Top Review by

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Traditional Mexican Shrimp Cocktail

SERVES:

Ingredients Nutrition

• 1 (48 ounce) can V8 vegetable juice (spicy if desired)
• 2 avocados, chopped
• 2 cucumbers, seeded and chopped
• 1 medium red onion, chopped
• 1 ⁄₂ bunch cilantro, chopped
• 1 lb large shrimp, peeled, de-veined and steamed
• 2 limes, quartered
• 4 dashes Tabasco sauce

Directions

1. Mix all ingredients in a large nonreactive container.
2. Chill and serve with limes and Tabasco sauce.
3. * Do not over-cook the shrimp, as they will become tough!
4. Be careful when steaming the shrimp; you do not want it tough.

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Nutrition Info

Serving Size: 1 (513 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 350.7 Calories from Fat 148 42% Total Fat 16.5 g 25% Saturated Fat 2.4 g 11% Cholesterol 143.2 mg 47% Sodium 1332.5 mg 55% Total Carbohydrate 36.8 g 12% Dietary Fiber 11.7 g 46% Sugars 16.2 g 64% Protein 21.2 g 42%

California Cookbook

Grilled shrimp cocktail

By Noelle Carter | Feb. 1, 2017

Super wings, grilled shrimp cocktail, double-chocolate brownies, stuffed peppers, beer nuts and more. The Super Bowl is this Sunday — do you have a game plan ready to feed your hungry fans? Beyond the big screen TV and a cooler . Read more

Have you tried?

Cocktail sauce

• 1 cup ketchup
• 1 ½ tablespoons Worcestershire sauce, or to taste
• 1 teaspoon Tabasco, or to taste
• 2 to 3 tablespoons prepared horseradish
• 2 ½ teaspoons red wine vinegar

Step 1 In a bowl, whisk together the ketchup, Worcestershire sauce, Tabasco, horseradish and red wine vinegar. Taste and adjust flavorings if desired. This makes a generous 1 ½ cups cocktail sauce, which will keep, covered and refrigerated, about 1 week.

Grilled shrimp cocktail

• 6 cups water
• 3 tablespoons kosher salt
• 1 dried bay leaf, crushed
• 3 cloves garlic, crushed
• 1 dried red pepper, crushed, more if desired
• 1/3 cup white wine vinegar
• 1 ½ teaspoons black peppercorns
• 2 lemons, halved and juiced
• 1 tablespoon sugar
• 2 pounds jumbo easy-peel shell-on shrimp
• Oil, for grilling
• 4 tablespoons butter, melted
• ¼ cup chopped chives

Step 1 In a large, nonreactive bowl, whisk together the water, salt, bay leaf, garlic, red pepper, vinegar, peppercorns, halved lemons and their juice and sugar until the salt and sugar are dissolved. Add the shrimp and weight down with a plate to keep the shrimp submerged. Refrigerate for 1 hour to brine the shrimp.

Step 2 Drain the shrimp, discarding the brine. Heat a grill over medium-high heat until hot.

Step 3 Lightly oil the grill grates and grill the shrimp until they are firm and pink and the flesh is opaque, 2 to 3 minutes on each side. Remove the cooked shrimp and toss with the butter and chives. Serve the shrimp warm with a bowl on the side for collecting the discarded shell pieces.

This recipe was featured with:

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Crisp-fried soft-shell crabs

By Noelle Carter | Feb. 1, 2017

Super wings, grilled shrimp cocktail, double-chocolate brownies, stuffed peppers, beer nuts and more. The Super Bowl is this Sunday — do you have a game plan ready to feed your hungry fans? Beyond the big screen TV and a cooler stocked with ice cold drinks, this is one party that’s all about the spread.

Whether you’re new to throwing a Super Bowl party (congratulations to the Falcons), or you throw one almost every year (time to break out the New England decorations again), we’ve got you covered when it comes to the food. From easy dishes you can make ahead, to simple dishes you can throw on the grill last-minute, here are 20 great ideas from our Recipe Database to score big at your party this Sunday.

1. Brown sugar and bourbon baby back ribs

Ketchup, bourbon, garlic, brown sugar, seasoning, vinegar and a touch of cayenne are all you need to make a simple overnight marinade for these tender baby backs. On game day, roast the ribs and serve with your favorite barbecue sauce and a big stack of napkins.

Kind of like miniature meatloaves, meatballs are perfect in that comfort food sort of way. Combine ground beef and pork with diced onion, breadcrumbs, plenty of spices and grated cheese, then bake until golden and delicious. Serve them on their own or use them to fill sandwiches, with marinara sauce and extra cheese.

Isn’t guacamole always the first dish to disappear at the party? Never mind. It’s easy to whip up a big batch of this staple so you’ve got plenty on hand for your festivities. Combine mashed fresh avocado with diced onion, cilantro, tomato, lime juice and a touch of salt, dialing in just the right amount of heat with chopped serrano pepper. That’s it.

Sure, you can buy beer nuts, but they’re easy to make from scratch, and you can flavor them as you like — such as actually using beer to make them. For a basic batch, simmer mixed nuts in a simple mix of brown sugar, beer and molasses, then toss with more sugar and a touch of cayenne, toasting the nuts until crisp and fragrant.

5. Chile con queso

Melted cheese makes everything better, whether you’re dipping chips or vegetables. Simply melt processed cheese and flavor with roasted jalapeños, onion, garlic, tomato and a touch of spice, giving the sauce just the right amount of ooze with the addition of pale lager. Go ahead and make a double batch.

6. Stuffed mushrooms

Stuff large mushrooms a medley of sauteed onion and shallots, breadcrumbs, fresh parsley and grated Parmesan and Gruyere cheeses. You can assemble these ahead of time, then bake when the gang gets hungry.

No football party is complete without the wings. Go all out for your Super Bowl gathering with “super” wings, substituting turkey wings for the standard chicken wings. This recipe comes complete with three marinades -- spicy, teriyaki and a sweet honey glaze.

Delicately crunchy layers of phyllo dough are baked around the right balance of cheese, spinach and spice. You can assemble these and freeze them ahead of time, then simply bake to order so they’re ready when the guests arrive.

9. Ranch and blue cheese dipping sauce

Up your ranch dipping sauce with crumbled blue cheese for this easy dip, balancing the fresh herbs, garlic and spices with just enough rich cheese to score big with the gang.

10. Baked chips with roasted garlic hummus

Tired of fried foods? Brush pita bread with a light coat of olive oil and sprinkle over a little spice before baking these chips to a crisp golden-brown. Whip up a quick batch of hummus in the food processor (adding a head of roasted garlic will make it that much better) and you’re set.

11. Soft pretzels

Sometimes nothing beats a fresh pretzel. Freshly puffed and temptingly aromatic, they're the ones with the deep brown sheen that -- if you're lucky -- you get still warm, the large specks of salt catching the light just so as they're slid out of the oven. Using just a handful of ingredients, impress your friends with a batch of homemade.

12. Jalapeño corn bread

When you’re looking for make-ahead party dishes, cornbread is an easy go-to option. With a crisp crust and rich, tender crumb, this cornbread recipe is lightly sweet with a gentle tang from buttermilk and sour cream. Chopped red bell pepper and jalapeños add just the right amount of heat. Serve the cornbread warm or at room temperature, with plenty of butter.

13. No-bake peanut butter bars

Sometimes the best dishes are the ones that require the least amount of effort. Bind together crumbled crisped rice cereal with powdered sugar and peanut butter and press into a greased pan, refrigerating until set. Drizzle over a rich chocolate topping and salted peanuts and chill until ready to serve. The hardest part is cutting them into bars.

14. Quick pickles

Balance the rich and heavy dishes on the table with something fresh and light, be it a vegetable platter or a batch of colorful pickles. Quickly pickle purple cauliflower — or any color of the vegetable you’ve got — in a quick vinegar brine flavored with garlic, fresh dill, pepper flakes and pickling spice. Marinate the peppers overnight, then drain and serve.

15. Double chocolate fudgy walnut brownies

Go all out with this brownie recipe, folding walnuts and chocolate chips in a rich chocolate batter that sets up crisp on the outside, and perfectly ooey-gooey in the center.

16. Philly cheesesteak lettuce wraps

Want rich Philly cheesesteak but looking for a diet-friendly option? These easy wraps have all the flavor for a fraction of the calories. And they take almost no time to prepare.

17. Stuffed peppers

Stuff piquillo peppers with a spiced meat blend, then batter and deep-fry to a rich golden brown. Serve the stuffed peppers warm alongside a simple sweet-spicy piquillo pepper sauce.

18. Beer-battered mac ’n’ cheese bites

Take your favorite mac ’n’ cheese recipe, bake it and chill until firm. Then cut the dish into bite-sized pieces and dip them into a quick beer batter. Fry the bites until crisp and golden on the outside, and rich and gooey in the center. It’s one dish that’s equally at home at a football party or the county fair.

19. Grilled shrimp cocktail

Get outdoors with this simple take on the classic shrimp cocktail, grilling jumbo marinated shrimp until firm, the grill adding just the right hint of smoke. Serve alongside cocktail sauce and grilled lemon halves.

20. Dungeness crab cakes with dipping sauce

Crab cake fans can amp up the more traditional version of dish with this recipe, made with red curry paste, fish sauce, sambal oelek and ginger. These cakes get bound with eggs, and have a crisp panko crust. Serve them with a bright and spicy lime dipping sauce.

Plump and Tender Shrimp Cocktail Recipe

Gently poached shrimp in a flavorful broth are the key to the best shrimp cocktail. [Photographs: Daniel Gritzer]

While simple, there are still details that go into the best shrimp cocktail. For the most plump, juicy, and flavorful shrimp, we poach them in a flavorful broth, being careful to no let the temperature go over 170°F. Served chilled with piquant cocktail sauce, it becomes clear why this dish is a classic.

Why It Works

• Using a court bullion (a flavorful aromatic broth with white wine and lemon juice) prduces deeply flavored shrimp.
• Starting the shrimp in a lower-temperature cooking liquid and then raising it to no more than 170°F produces the most plump, evenly cooked texture.
• Shelled shrimp absorb more flavor from the broth than shell-on ones.
• A dry brine of salt and baking soda makes the shrimp even more plump.

• Yield: Serves 4 to 8 as an appetizer or hors d'oeuvres
• Active time: 35 minutes
• Total time: 1 hour 10 minutes
• Rated:

Ingredients

• For the Shrimp:
• 2 pounds large or jumbo shrimp, shells removed (except for tail portion) and reserved, and deveined if desired (see note above)
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1/2 teaspoon baking soda
• 2 quarts water
• 2 cups dry white wine
• 2 stalks celery, diced
• 1 medium yellow onion, diced
• 1 fennel bulb (optional), diced
• 3 medium cloves garlic, smashed
• 1 (2-inch) knob fresh ginger, peeled and thinly sliced
• 2 sprigs fresh tarragon (optional)
• 2 sprigs flat-leaf parsley
• Fresh juice of 1 lemon
• For the Cocktail Sauce:
• 1/2 cup ketchup
• 2 tablespoons store-bought or homemade preserved horseradish, plus more to taste
• 1 tablespoon fresh juice from 1 lemon
• 1/2 teaspoon ground coriander seed (optional)
• 1/4 teaspoon granulated garlic (optional)
• Kosher salt and freshly ground black pepper.

Directions

For the Shrimp: In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator until thoroughly chilled, about 30 minutes.

Meanwhile, in a medium pot, combine 2 quarts water with white wine, celery, onion, fennel, garlic, ginger, tarragon, parsley, lemon juice, and remaining 2 tablespoons salt. Add reserved shrimp shells. Bring to a simmer over medium heat, then lower heat and gently simmer for 20 minutes. Strain out and discard solids and return broth to pot.

Fill a large bowl with ice water. When shrimp are chilled, add to pot with broth. Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.

Using a slotted spoon, transfer shrimp to zipper-lock bags, making sure not to crowd too many shrimp into each bag. Seal bags, removing as much air as possible, and submerge in ice water, moving shrimp around in each bag, until cooled. Transfer zipper-lock bags to refrigerator until shrimp are thoroughly chilled, at least 30 minutes.

For the Cocktail Sauce: In a medium bowl, whisk together ketchup, horseradish, lemon juice, and ground coriander and garlic if using. Season cocktail sauce with salt and pepper.

Spoon cocktail sauce into a small bowl and serve with the chilled shrimp alongside.

Special Equipment

Devein the shrimp if you prefer by slicing along their backs and removing the vein.

This Recipe Appears In

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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