Showing posts with label Shrimp Cocktail. Show all posts
Showing posts with label Shrimp Cocktail. Show all posts

Sunday, March 26, 2017

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce / #SundaySupper

Spring has come to North Carolina early this year, and I am excited! The air is warm and breezy, the flowers are peeking up through the dirt, and I am celebrating spring by enjoying this Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce. I made this recipe a couple times just to make sure it was exactly what I was looking for. I tweaked it a few times, and I think you are going to love this final version.
I made one change I had never done before, and it really changed the entire recipe. It made the shrimp soft and wonderful tasting by cooking it in a mixture of butter and orange juice. It is awesome! Read how I made my new favorite shrimp recipe, and you might be surprised to find out how easy it is!
Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce 
(printable recipe at end of page) 
1 Fresh Lime 
1/2 Fresh Lemon 
1 pound fresh or frozen Shrimp (16-20ct)
black pepper
garlic powder
1 tablespoon Butter
2-3 ounces Orange Juice
3-4 ounces Lemon Yogurt  


Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
Peel and devein the shrimp. We did that on this page! Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
Once the shrimp are done, pour the sauce through a strainer into a bowl.
Immediately place the cooked shrimp in the ice bath that you prepared earlier.
While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency. 
Serve the chilled shrimp with the sauce!

 Enjoy this springy, citrusy delight!
Thank you for stopping by and visiting today! 
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Continue to scroll down the page and find more delicious recipes for celebrating spring from the #SundaySupper family!
Thank you to Lisa from Jersey Girl Cooks for hosting today!

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print recipe

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce

prep time: cook time: total time:

INGREDIENTS:

  • 1 Fresh Lime
  • 1/2 Fresh Lemon
  • 1 pound fresh or frozen Shrimp (16-20ct)
  • black pepper
  • garlic powder
  • 1 tablespoon Butter
  • 2-3 ounces Orange Juice
  • 3-4 ounces Lemon Yogurt

INSTRUCTIONS:

  1. Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
  2. Peel and devein the shrimp. We did that here. Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
  3. In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
  4. Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
  5. Once the shrimp are done, pour the sauce through a strainer into a bowl.
  6. Immediately place the cooked shrimp in the ice bath that you prepared earlier.
  7. While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency.
  8. Serve the chilled shrimp with the sauce!
Created using The Recipes Generator

Tuesday, September 6, 2011

Classic Shrimp Cocktail-Las Vegas Style!

No food says Las Vegas like Shrimp Cocktail! I mean, .99 cent shrimp cocktail?!?! What a deal! When I moved to Las Vegas .99 cent shrimp cocktails were every where. You could walk in to a number of places like Silver City, Circus Circus, Binions Horseshoe, The Silver Slipper and get your fill of .99 cent shrimp cocktail-as many as you want. You still can! It was so much fun, and it still is. Did you know that Las Vegas uses more shrimp than any other city in the world?? That's a lot of shrimp cocktails.!!! And I love them. Here's my version:
Classic Shrimp Cocktail
(For1)
5 Raw, Shell on Shrimp
1/2 cup Water
1/2 cup Apple Cider Vinegar
1 teaspoon Old Bay Seasoning
3 tablespoon Cocktail Sauce
1 Lemon
2 leaves Romaine Lettuce
 Thaw the shrimp under cold running water.
This will only take a few minutes.
Peel each shrimp so that the only remaining skin is the
last little piece before the tail. Leave that piece and the
tail on.

Even though the shrimp I bought were deveined, I like
to remove the vein in the underside of the shrimp.
Take a small paring knife and cut into the shrimp
where the vein is. It will come out with your knife. 
If it doesn't, just scrape it out.
It is not necessary, I just think it is a cleaner look.

In a small pot or saucepan, add 1/2 cup of water,
1/2 cup of Apple Cider Vinegar, and 1 teaspoon of
Old Bay Seasoning. Bring the water mix to a boil.
Once the water is boiling, gently add the shrimp.
Cover the pot and let the shrimp cook for 2-3 minutes,
or until pink.
 Rinse with cold water and drain.
Make an ice bath. Put ice in a bowl, and fill with
water.
Put the shrimp in the bowl, and put in the refrigerator.
Slice the ends off of the lemon.
Cut the lemon into quarters.
Cut each wedge about 1/4" to give it a place to
hang on the glass.
Take the 2 pieces of lettuce, wash it, and
cut the lettuce into 4 pieces, lengthwise.
Trim any dark or bad pieces off.
Turn the 4 pieces and cut.
Place the lettuce in a wine goblet.
Place the cocktail sauce on top of the lettuce.
Place the shrimp on top of the glass.
Add the lemon.
What a pretty appetizer!
Enjoy!

Thanks for joining me today.

I hope you find the time to enjoy this appetizer.

Please stop by later today to check out our soup for Las Vegas week:
French Onion Soup!

See you then!