7 shrimp cocktail spicy green sauce Recipes

sour cream, lemon juice, extra-virgin olive oil, hot sauce, more to taste, sherry vinegar (optional), green onions, thinly sliced, salt and pepper to taste, peeled and deveined cooked medium shrimp, well chilled

shrimp (cooked, peeled, and tails removed ), v- 8 spicy vegetable juice (1 bottle), clamato juice, key limes , juice of, mexican, orange soda, tomatoes (diced ), onion (chopped ), green onion (chopped ), stalk celery (chopped ), cucumber (peeled, de-seeded, and diced ), radishes (chopped ), fresh serrano chilies, diced or 4 jalapenos, fresh cilantro (leaves only ), oregano, olive oil, sugar, worcestershire sauce, prepared horseradish, minced garlic, pepper, old bay seasoning or 1 tbsp celery salt, avocados (garnish )

shrimp, domestic beer, cider vinegar, water, old bay seasoning, shrimp in the shell, minced garlic, cocktail sauce, mutha sauce, prepared horseradish, worcestershire sauce, juice of 1/4 lime, juice of 1/4 lemon, tabasco sauce, check the mutha sauce recipe, just like the name says , this is the basis-the true mother of all the sauces we have in this book.( dinosaur barbque by john stage nancy radke)it is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin off point for creating a world of barbecue sensations. it can even stand alone as a traditional slatherin sauce for ribs and chicken., vegetable oil, minced onion, minced green pepper, jalapeno pepper, seeded and minced, kosher salt and black pepper, minced garlic, tomato sauce, ketchup (preferably heinz), water, worcestershire sauce, cider vinegar, lemon juice, molasses, cayenne pepper sauce, spicy brown mustard, dark brown sugar , packed, chili powder, coarsely ground black pepper, ground allspice, liquid smoke (optional), pour the oil into a large saucepan and set over medium-high heat. toss in the onions, green peppers, and jalapenos and give them a stir. season with a pinch of sa1tsp and pepper and cook til soft and golden. add the garlic and cook for 1 minute more. dump in everything else except the liquid smoke., bring to a boil, then lower the heat so the sauce simmers. simmer for 10 minutes. swirl in the liquid smoke and let the sauce cool., pour it into a container, cover , and store in the fridge til ready to use., variation : hot bbq sauce, add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along with the onions, peppers, and jalapenos. also add 1/2 tsp cayenne pepper along with the other ingredients for extra punch., danger, working with habanero can cause plenty of personal pain and suffering if you re not careful. never touch the cut flesh or seeds with your bare hands. while it won tsp sting your hands (unless you ve got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you re done cookin . even washing your hands doesn tsp help. so wear latex gloves while with habaneras and be sure to protect yourself.

pot stickers, egg white, water, cooked cocktail shrimp, tails removed, sliced peeled carrot, green onion , cut into pieces, teriyaki sauce, ground ginger, crushed red pepper flakes, pillsbury golden layers refrigerated flaky or buttermilk biscuits, dipping sauce, orange marmalade, teriyaki sauce

simply potatoes traditional mashed potatoes, cooked shrimp, chopped, egg whites , beaten until foamy, green onion, minced, red bell pepper, minced, salt & freshly ground black pepper, as desired, mayonnaise, seafood cocktail sauce, white wine vinegar, garlic clove, minced, canola oil, baby spinach leaves