Char Grilled Shrimp Cocktail Recipe Video

Char-Grilled Shrimp Cocktail

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Char Grilled Shrimp Cocktail Recipe -

For an easy appetizer, try this recipe for char-grilled shrimp cocktail....

Char Grilled Shrimp Cocktail Recipe -

For an easy appetizer, try this recipe for char-grilled shrimp cocktail.

Added: 6/28/10

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Char Grilled Shrimp Cocktail Recipe bobby flay appetizers boy meets grill char-grilled shrimp cocktail food network Shrimp shrimp cocktail shrimp recipes

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Char-Grilled Shrimp Cocktail

We’re also going to make a Shrimp Cocktail. For the cocktail sauce, we’re going to grill some of the tomatoes here. I’m just going to take the seeds out. And I’m using plum tomatoes because I find that plum tomatoes for the most part are pretty consistent. So, we’re going to take a little olive oil, add some salt and pepper and we’re just going to season this very, very simply. And I'm going to actually use my charcoal grill for this. Sometimes people ask me like, “Do you like to use charcoal or do you like to use gas?” And actually I like to both. I mean, it all depends on what I’m cooking or what kind of mood I’m in. I mean for this, I want to taste the charred flavor of the charcoal because otherwise it’s just going to be like stewed tomatoes. I have the plum tomatoes on the grill. We’re going to get a cocktail sauce, sort of a charred cocktail sauce for this shrimp right here. This is nice, big, beautiful shrimp that we grilled, took the vein out and took the shell off except for the bottom where the tail is. And so we’re going to make all this in the food processor. We have the charred tomatoes. And then you put in like your cocktail ingredients. We have some horseradish, pickled horseradish and put a lot of horseradish in because you really want to taste the horse radish, hot sauce. This one is made out of chipotles. We have a little Worcestershire sauce, a couple of dashes and a little bit of catsup. And the catsup, like you already have tomatoes in there, why add in catsup? Well, the catsup is going to give it a really nice consistency, nice, smooth consistency. And then we’re going to put a little bit of honey, some fresh tarragon, just great with shellfish, a little fresh lime juice. That is good. It’s nice, it’s got a little charred flavor, has some of the heat from the horseradish and the chipotles. You can actually taste the fresh tarragon because we put it in the very last, very last minute and I was just going to start to garnish this. Great with the shrimp around because they will just hang on the edge of your martini glass. I think five is a good number. Shrimp cocktail goes.

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http://www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-with-garlic-red-chile-thyme-marinade-recipe/index.html

We’re also going to make a Shrimp Cocktail. For the cocktail sauce, we’re going to grill some of the tomatoes here. I’m just going to take the seeds out. And I’m using plum tomatoes because I find that plum tomatoes for the most part are pretty consistent. So, we’re going to take a little olive oil, add some salt and pepper and we’re just going to season this very, very simply. And I'm going to actually use my charcoal grill for this. Sometimes people ask me like, “Do you like to use charcoal or do you like to use gas?” And actually I like to both. I mean, it all depends on what I’m cooking or what kind of mood I’m in. I mean for this, I want to taste the charred flavor of the charcoal because otherwise it’s just going to be like stewed tomatoes.
I have the plum tomatoes on the grill. We’re going to get a cocktail sauce, sort of a charred cocktail sauce for this shrimp right here. This is nice, big, beautiful shrimp that we grilled, took the vein out and took the shell off except for the bottom where the tail is. And so we’re going to make all this in the food processor. We have the charred tomatoes. And then you put in like your cocktail ingredients. We have some horseradish, pickled horseradish and put a lot of horseradish in because you really want to taste the horse radish, hot sauce. This one is made out of chipotles. We have a little Worcestershire sauce, a couple of dashes and a little bit of catsup. And the catsup, like you already have tomatoes in there, why add in catsup? Well, the catsup is going to give it a really nice consistency, nice, smooth consistency. And then we’re going to put a little bit of honey, some fresh tarragon, just great with shellfish, a little fresh lime juice. That is good. It’s nice, it’s got a little charred flavor, has some of the heat from the horseradish and the chipotles. You can actually taste the fresh tarragon because we put it in the very last, very last minute and I was just going to start to garnish this. Great with the shrimp around because they will just hang on the edge of your martini glass. I think five is a good number. Shrimp cocktail goes.

Transcription by: Scribe4you Transcription Services