Best 17 Horseradish Shrimp Recipes

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Horseradish shrimp is a classic dish that combines the delicate flavor of shrimp with the sharp, spicy kick of horseradish. A versatile dish, horseradish shrimp can be served as an appetizer, main course, or even as a salad. The key to a great horseradish shrimp dish is finding the right balance of flavors, so that the horseradish doesn't overpower the shrimp. With a little care and attention, you can create a horseradish shrimp dish that will tantalize your taste buds and leave you craving more.

Here are our top 17 tried and tested recipes!

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE



Shrimp Cocktail with Horseradish Cocktail Sauce image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 8

4 lbs. jumbo shrimp (peeled and de-veined)
1 cup ketchup
2 Tbs. fresh or store-bought horseradish
1 tsp. Worcestershire sauce
1/4-cup of lemon juice
1 tsp. dried onion powder
1 fresh lemon for garnish
1 bunch fresh Italian parsley

Steps:

  • Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
  • For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

HORSERADISH SHRIMP



Horseradish Shrimp image

I resurrected an old appetizer recipe today that I hadn't used in several years. I used to make these frequently when we had our back yard barbecues. Well, hubby and friends gave them rave reviews! I guess they are back on the "official barbecue menue" at our house. (I usually double the recipe because they do go fast!) Prep time does not include 2 hour refrigeration time.

Provided by Dee514

Categories     Pork

Time 40m

Yield 10-12 Shrimp

Number Of Ingredients 8

10 -12 jumbo shrimp
16 ounces hot prepared horseradish
1 lb bacon
1/4 cup balsamic vinegar
1/8 cup virgin olive oil
1 lemon, juice of
1 teaspoon Old Bay Seasoning
20 toothpicks

Steps:

  • Shell the shrimp, but leave the tail section on.
  • Butterfly each one and devein if needed.
  • Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
  • Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
  • Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
  • In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
  • After shrimp have chilled and flavors have blended, set grill on low heat.
  • Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
  • Each time you turn the shrimp, baste them with the Old Bay mixture.

GRILLED-SHRIMP COCKTAIL WITH ORANGE-HORSERADISH SAUCE



Grilled-Shrimp Cocktail with Orange-Horseradish Sauce image

Grilled shrimp cocktail is a festive and easy-to-make apppetizer for entertaining. The dipping sauce gets its invigorating flavor from horseradish and fresh orange juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Sauce makes 1 1/3 cups

Number Of Ingredients 8

1/2 cup freshly squeezed orange juice (2 oranges)
Zest of 1 orange
1 cup sour cream
2 tablespoons red-wine vinegar
3 tablespoons prepared horseradish, or to taste
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined (about 50)
1 tablespoon olive oil

Steps:

  • In a bowl, mix orange juice, orange zest, sour cream, vinegar, and horseradish; stir to combine. Season to taste with salt and pepper. Cover orange-horseradish sauce, and chill at last 1 hour, or overnight.
  • Heat grill or grill pan to medium-hot. Drizzle shrimp with olive oil, and toss to coat. Arrange shrimp on grill, working in batches if necessary. Grill until pink and developing golden-brown marks, about 3 minutes per side. Remove from heat. Serve shrimp with orange-horseradish sauce.

GRILLED SHRIMP WITH SPICY TOMATO HORSERADISH DIP



Grilled Shrimp with Spicy Tomato Horseradish Dip image

Provided by Bobby Flay

Categories     appetizer

Time 3m

Yield 10 servings

Number Of Ingredients 13

20 large shrimp, shells removed, deveined
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
6 plum tomatoes, cut in half, seeds removed and grilled
2 tablespoons of prepared ketchup
1/4 cup fresh horseradish
2 tablespoon fresh lime juice
2 tablespoon fresh lemon juice
Dash of hot pepper sauce
2 dashes of Worcestershire sauce
Salt and freshly pepper

Steps:

  • Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.

HORSERADISH SHRIMP



Horseradish Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 7

1/4 cup tomato paste
1/4 cup horseradish, drained
3 tablespoons extra-virgin olive oil, plus more for brushing
3/4 teaspoon hot sauce
Kosher salt and freshly ground pepper
2 pounds large shrimp, peeled and deveined (tails left on)
Lemon wedges, for serving

Steps:

  • Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
  • Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.

GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE



Grilled Salt and Pepper Shrimp with Tomato Horseradish Sauce with Lime Juice image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound U-12 shrimp, shelled and deveined
Salt and pepper
Lemon wedges, for serving
Tomato Horseradish Sauce with Lime Juice, recipe follows
8 cups cherry tomatoes, halved
1/4 cup olive oil
1 tablespoon fresh oregano leaves, chopped
2 cloves garlic, minced
1 tablespoon grated fresh horseradish
Juice of 1 lime
Salt and pepper

Steps:

  • Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
  • Preheat the oven to 400 degrees F.
  • Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
  • Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.

SHRIMP COCKTAIL WITH TOMATILLO-HORSERADISH SAUCE



Shrimp Cocktail with Tomatillo-Horseradish Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons kosher salt
1 tablespoon coriander seeds
2 teaspoons whole black peppercorns
2 lemons, quartered
1 1/2 pounds large shrimp, peeled and deveined
Tomatillo-Horseradish Sauce, recipe follows
12 tomatillos, husked, washed, and cut in 1/2
1 large red onion, coarsely chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
2 tablespoons canola oil
Salt and freshly ground pepper
3 tablespoons white wine vinegar
2 to 3 tablespoons honey
1/4 cup prepared horseradish, drained
1/2 cup chopped cilantro leaves

Steps:

  • Fill a medium saucepan with 2 quarts cold water. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.
  • When shrimp is chilled, serve with dipping sauce.
  • Preheat oven to 400 degrees F.
  • Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.

POACHED SHRIMP WITH LEMON-HORSERADISH DIPPING SAUCE



Poached Shrimp with Lemon-Horseradish Dipping Sauce image

Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.

Provided by Jodi Liano

Categories     Milk/Cream     Appetizer     Valentine's Day     Quick & Easy     Low Cal     Horseradish     Lemon     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 14

Shrimp:
1 cup dry white wine
6 whole black peppercorns
1/2 lemon
1 Turkish bay leaf
Pinch of coarse kosher salt
8 uncooked unpeeled large shrimp
Dipping sauce:
1/4 cup crème fraîche or sour cream
1 tablespoon chopped fresh chives
1 teaspoon prepared white horseradish
1/2 teaspoon finely grated lemon peel
Coarse kosher salt
Whole fresh chives (for garnish)

Steps:

  • For shrimp:
  • Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.
  • For dipping sauce:
  • Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
  • Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
  • Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.

BACON WRAPPED SHRIMP WITH CREAMY HORSERADISH



Bacon Wrapped Shrimp with Creamy Horseradish image

Provided by Jennifer J

Categories     Seafood Appetizers

Number Of Ingredients 10

24 large shrimp, peeled and deveined
24 water chestnuts, drained
12 slice bacon, cut in half
6 Tbsp unsalted butter
8 oz cream cheese, softened
1/2 c mayonnaise
1/2 c sour cream
3 Tbsp horseradish
splash of hot pepper sauce
1 Tbsp lemon juice

Steps:

  • 1. Wrap 1 shrimp around 1 water chestnut.
  • 2. Wrap in 1 bacon piece and secure with toothpick.
  • 3. Repeat with remaining shrimp, water chestnuts and bacon.
  • 4. Melt 3 tablespoons butter in heavy large skillet over high heat.
  • 5. Add half of shrimp and cook until bacon browns, about 2-1/2 minutes per side.
  • 6. Transfer to large gratin dish.
  • 7. Repeat with remaining butter and shrimp.
  • 8. Preheat broiler.
  • 9. Beat cream cheese in medium bowl until smooth.
  • 10. Add remaining ingredients and beat until blended.
  • 11. Season with salt.
  • 12. Spoon sauce over shrimp.
  • 13. Broil until top is golden brown.
  • 14. Divide shrimp among plates and serve.

SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE



Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds ground sirloin
1 large shallot, finely chopped
2 tablespoons fresh thyme leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin - eyeball it
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or coarse salt and black pepper
8 jumbo peeled, deveined shrimp, 6 to 8 count
Extra-virgin olive oil, for drizzling
1 tablespoon chopped parsley leaves
1 lemon, zested
2 cloves garlic, chopped
2 rounded tablespoons prepared horseradish
1 cup chili sauce
1/2 head iceberg lettuce, cored and quartered

Steps:

  • Preheat grill pan or outdoor grill to high.
  • Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
  • Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
  • While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.

SHRIMP WITH ROASTED PEPPER-HORSERADISH DIP



Shrimp with Roasted Pepper-Horseradish Dip image

To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp - or buy precooked - the day of the party.

Provided by Food Network

Categories     appetizer

Yield 8 servings (serving size: 3 oz shrimp and 1/4 cup sauce)

Number Of Ingredients 9

4 large red bell peppers (about 2 pounds)
3 tablespoons low-fat sour cream
3 tablespoons prepared horseradish
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
2 pounds large shrimp

Steps:

  • Preheat broiler.
  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.

COCONUT SHRIMP WITH MANGO HORSERADISH



Coconut Shrimp with Mango Horseradish image

Provided by Robert Irvine : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 cup unsweetened shredded coconut
1 1/2 cups panko (Japanese breadcrumbs), slightly crushed
1 cup diced mango, fresh or frozen
1 tablespoon granulated sugar
1 teaspoon Sriracha
1/4 cup horseradish
1 1/2 cups lager beer
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Cajun spice
1 egg yolk
8 cups vegetable oil
1 cup seasoned all-purpose flour
Salt and ground white pepper
2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail on

Steps:

  • For the breading: In a small bowl, blend the coconut and panko and hold at room temperature until breading.
  • For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes. Remove from the heat and puree in a food processor or blender. Then add the horseradish. Serve or hold.
  • For the beer batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.
  • For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.
  • Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked. Serve with the mango sauce.

HORSERADISH SHRIMP (SKAGENRöRA MED PEPPARROT)



Horseradish Shrimp (Skagenröra Med Pepparrot) image

Posting for ZWT6 Scandinavia Region. This is from www.gretchencooks.com A Swedish seafood dish with the bite of horseradish. Preparation Time is for the stand time in the refrigerator.

Provided by Papa D 1946-2012

Categories     Lunch/Snacks

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh shrimp, cooked and peeled
3/4 cup mayonnaise
1 tablespoon horseradish
1 tablespoon chopped fresh dill weed
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon pepper

Steps:

  • Mix shrimp, mayonnaise, horseradish, dill, cayenne, and lemon pepper. Let stand in the refrigerator 3 hours or overnight.
  • Serve on toast or crisp bread. Garnish with red onion, lemon, dill, cherry tomatoes or caviar.

Nutrition Facts : Calories 294.9, Fat 16.8, SaturatedFat 2.5, Cholesterol 184.3, Sodium 493.5, Carbohydrate 12.1, Fiber 0.2, Sugar 3.1, Protein 23.6

SHRIMP PO' BOY WITH HORSERADISH REMOULADE



Shrimp Po' Boy with Horseradish Remoulade image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

Vegetable oil, for frying
3/4 cup all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground pepper
1/2 cup buttermilk
2 teaspoons Sriracha
1 egg
1 1/2 pounds medium shrimp, peeled, deveined and butterflied
4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
Horseradish Remoulade, recipe follows
1 cup cherry tomatoes, sliced into rounds
8 leaves green leaf lettuce
1/2 red onion, thinly sliced
1/2 cups mayonnaise
1 tablespoon capers
1 tablespoon Sriracha
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon stone-ground mustard
1/2 medium shallot, cut into chunks (1/4 cup)
Kosher salt and freshly ground pepper

Steps:

  • Fill a Dutch oven halfway with oil and heat to 375 degrees F.
  • Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
  • Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
  • Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
  • Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
  • Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.

PERFECT SHRIMP COCKTAIL (NO HORSERADISH)



Perfect Shrimp Cocktail (No Horseradish) image

I love shrimp cocktails but hate the sauce they come with in the store or restaurants . When ever I go to mexico they make the most delicious Cocktails out of Shrimp, Clam ,Abalone or Octopus. I like the Shrimp the best but love the clam to. You can make a cocktail with all of these or just one.

Provided by Juliansmommy

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

9 medium cooked shrimp
1/4 cup cucumber
1/4 cup avocado (on the firm side but ripe)
2 large limes
1 teaspoon green onion (finely chopped)
2 tablespoons catsup
optional Tabasco sauce (i use about 2-3 drops )

Steps:

  • in a tall cup or a bowl squeeze the juice from both limes. juicy ones are best.
  • I like to chop the shrimp first and let it soak in the lime juice while I chop the other ingredients.
  • Chop avocado , cucumber and green onion to the size of your liking. I like everything pretty small.
  • add all to the bowl and mix in catsup ( and tabasco if you want ). Mix well and enjoy.
  • This recipes is really all to taste but the directions are just how I like it.
  • You can add tomatoes , white onion, cilantro more or less lemon juice and/or catsup If you like. You can also add more or less shrimp, avocado, and/or cucumber. add salt and pepper if you like.
  • remember if you use fresh raw clams to keep the juice from them for the cocktail . If you use abalone or octopus boil first.

Nutrition Facts : Calories 290.6, Fat 7.6, SaturatedFat 1.3, Cholesterol 308.9, Sodium 695.2, Carbohydrate 25.9, Fiber 6.5, Sugar 9.8, Protein 35.5

HOT SHRIMP, BACON, AND HORSERADISH CASSEROLE DIP



Hot Shrimp, Bacon, and Horseradish Casserole Dip image

Make and share this Hot Shrimp, Bacon, and Horseradish Casserole Dip recipe from Food.com.

Provided by Jules211

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 lb medium shrimp, cooked and deveined
6 slices bacon
1 (8 ounce) package cream cheese, at room temperature
1 cup mayonnaise (Hellman's)
3 scallions, thinly sliced (white and green)
1 tablespoon horseradish
1/2 cup slivered almonds (can omit)
cayenne

Steps:

  • Preheat oven to 350°. Grease a shallow 1 quart casserole.
  • Cook bacon in a medium skillet until crisp.
  • Crumble and set aside.
  • Chop shrimp to small bite size pieces.
  • In a large mixing bowl, mash cream cheese and mayo together till well blended.
  • Add the rest of ingredients.
  • Pour into the casserole dish and bake till browned and bubbly 20-25 minutes.
  • Serve with crackers or party rye.

GRILLED SHRIMP WITH HORSERADISH DIP



Grilled Shrimp with Horseradish Dip image

Roasted red peppers and zippy horseradish liven up everyday mayo to make the perfect dip for the Cajun spiced shrimp.

Provided by Jamallah Bergman

Categories     Seafood Appetizers

Time 40m

Number Of Ingredients 7

1/2 c drained,roasted red peppers, from 12 oz jar, patted dry
1/4 c creamy horseradish sauce
18 extra large shrimp, 1 lb
1 Tbsp olive oil
1 tsp 30% less sodium old bay seasoning
1 large red pepper, trimmed and seeded, optional
1 Tbsp chopped fresh parsley

Steps:

  • 1. Prepare grill for direct heat cooking. or position broiler rack so that top of shrimp on rack in pan will be 4" from heat source; preheat broiler. In food processor or blender, puree peppers, horseradish sauce and mayo until smooth; reserve.
  • 2. With small, clean scissors, cut through shell at back of each shrimp.
  • 3. Gently peel away shell, leaving tails on. With small knife, loosen dark vein from center; remove. Rinse shrimp; pat dry.
  • 4. In bowl, toss shrimp with oil and Old Bay seasoning. Place on grill or rack set in broiler pan. Grill or broil, turning one, until pink and opaque, 2-3 minutes per side. Transfer to platter. Transfer reserved pepper mixture to serving bowl or, if desired, to pepper. Sprinkle shrimp and dip with parsley.

Tips:

  • Use fresh shrimp. Fresh shrimp will have a sweeter, more delicate flavor than frozen shrimp.
  • Clean the shrimp properly. Devein and peel the shrimp before cooking. This will remove the sand vein, which can be gritty and unpleasant to eat.
  • Cook the shrimp until they are just opaque. Overcooked shrimp will be tough and rubbery. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.
  • Use a light hand with the horseradish. Horseradish can be very pungent, so it's important to use it sparingly. Start with a small amount and add more to taste.
  • Serve the shrimp immediately. Horseradish shrimp is best served hot or warm. If you're making the shrimp ahead of time, store them in the refrigerator and reheat them gently before serving.

Conclusion:

Horseradish shrimp is a delicious and easy-to-make appetizer or main course. The shrimp are cooked in a creamy horseradish sauce that is both flavorful and tangy. This dish is perfect for a party or a weeknight meal. If you're looking for a new way to enjoy shrimp, give this recipe a try.

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