Recipe for...Grilled Shrimp Cocktail


Recipe for... shrimp recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Grilled Shrimp Cocktail This recipe is rated : 0 Recipe Ingredients Sauce 12 large ripe plum tomatoes (about 3 pound) 1/2 cup extra-virgin olive oil 6 cloves garlic, lightly crushed 6 sprigs fresh thyme 3/4 teaspoon salt 1/4 cup ketchup 2 tablespoons prepared horseradish 1 tablespoon fresh lime juice 1 jalape�o chile, seeded and minced 1/4 teaspoon black pepper Shrimp 8 (8-inch) bamboo skewers 48 large shrimp (about 2 1/2 pounds), peeled, deveined, tails left on 2 teaspoons chopped fresh thyme 1/2 teaspoon salt 1/2 teaspoon black pepper Lettuce leaves Cooking Procedures Sauce: Preheat oven to 275 degrees F. Line jellyroll pan with aluminum foil. Bring pot of water to a boil. Working with half the tomatoes at a time, cook tomatoes in pot 30 seconds. Remove to colander; rinse with cold water to cool. Peel and core tomatoes; halve lengthwise; remove seeds. Set 4 largest halves aside. Place remaining halves, cut sides down, on prepared pan. Drizzle with oil; top with garlic, thyme and 1/2 teaspoon salt. Bake 2 1/2 hours, turning twice, until shriveled. Let cool. Pour off oil from pan and reserve (5 tablespoons). Reserve 3 garlic cloves, discarding remainder. In blender, process roasted tomatoes, reserved tomatoes, 3 tablespoons reserved oil and 3 reserved garlic cloves, until smooth. Pour into bowl; add remaining salt, the ketchup, horseradish, lime juice, jalape�o and pepper. Cover; chill. (Can be made up to 3 days ahead.) Shrimp: Soak skewers in cold water for 1/2 hour. In bowl, mix shrimp, 2 tablespoons reserved oil, the thyme, salt and pepper. Thread shrimp on skewers. Heat ridged grill pan over medium-high heat. Grill shrimp 2 to 3 minutes per side, until cooked. Remove from skewers. Serve warm, at room temperature or slightly chilled, on lettuce with sauce.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: roni au gratin" fill a buttered dish with the above macaroni, dust over it some sifted bread-crumbs and Macaroni some grated cheese, and put it in the oven for fifeu gratin. teen minutes to get light brown on top. Serve in the same dish. This is also Dumas' recipe. You can improve it by adding some boiled ham chopped fine. If you have some meat-liquor to spare, you can enrich both the flavor and nutritiousness of your macaroni by using the broth instead of water. In that case you put it
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