The shrimp ring stands tall as one of the season's easiest and most-loved appetizers. But did you know you can add personal touches to really take the flavour (or presentation) to the next level-without a lot of effort? Here are five shrimp ring recipes to take your holiday appetizer table from great to amazing!
1. Chili and Orange Gremolata
Compliments Naturally Simple Cooked Pacific White Shrimps with Cocktail Sauce 312 g + Infarm flat-leaf parsley + 1 orange, zested + garlic clove, + crushed red chili flakes + kosher salt + freshly cracked pepper
Who says cocktail sauce is all you need for a shrimp ring? Try this zesty take on a gremolata that uses fresh herbs, orange peel, garlic, and crushed chili flakes to give your shrimp ring some added zing.
To make: Thaw shrimp ring according to package directions; refrigerate until ready to dress and serve. Finely chop ⅓ cup (75 mL) parsley leaves and thin stems; transfer to small bowl. Stir in orange zest, 1 chopped garlic clove and ½ tsp (2 mL) chili flakes. Season to taste with salt and pepper (about ¼ tsp/1 mL each). Cover and refrigerate until ready to use. Tip: Save thick parsley stems for flavouring broths, soups, or sauces.
Tips that make a difference:
- When zesting citrus, make sure to remove only the colourful outer layer; the white pith underneath is bitter. Use orange zest for juice, as a quick snack or as a garnish.
- Have leftover gremolata? Add a splash of Panache Extra Virgin Olive Oil to create a flavourful marinade for beef, poultry, or fish.
2. Zhug Green Herb-Based Hot Sauce
Compliments Naturally Simple Cooked Pacific White Shrimps with Cocktail Sauce 312 g + bunch Infarm flat-leaf parsley + bunch Infarm cilantro + jalapeño or serrano peppers + garlic + ground cardamom + ground cumin + crushed red pepper flakes + sea salt + Panache Extra Virgin Olive Oil + lemon juice
In Yemen and other Arabian Peninsula countries, zhug is a condiment used for spicing up seafood and other dishes. This holiday, blend up a batch; it will give your shrimp ring a burst of spicy freshness.
To make: Thaw shrimp ring according to package directions; refrigerate until ready to dress and serve. Remove thick stems from parsley and cilantro; roughly chop and set aside. Coarsely chop 2 to 4 jalapeño (milder) or serrano (hotter) peppers to taste.
In food processor, process parsley, cilantro, hot peppers and 3 peeled garlic cloves until finely chopped. Add ¼ tsp (1 mL) cardamom, ¼ tsp (1 mL) cumin, ¼ tsp (1 mL) red pepper flakes and ⅛ tsp (0.5 mL) sea salt; process until well blended. With motor running, slowly add ⅓ cup (75 mL) Panache Extra Virgin Olive Oil and 1 tbsp (15 mL) lemon juice. Scrape down sides with spatula; process until mostly smooth. Taste and adjust seasoning if needed. Cover and refrigerate for up to 1 week. (Makes ¾ cup / 185 mL).
Tips that make a difference:
- Zhug's flavour transforms with time. Make the sauce the day before serving to allow the flavours to mingle.
- Remove the seeds from hot peppers to tone down the heat level.
- Olive oil sometimes solidifies when chilled. If this happens, bring the sauce to room temperature, then stir until well combined before serving.
- Use leftover zhug with beans, chickpeas, eggs, falafel, flatbread, hummus, roasted vegetables, or grilled proteins or mix into tangy yogurt for a dip.
3. Surf & Turf Crostini
Compliments Naturally Simple Cooked Pacific White Shrimps with Cocktail Sauce 312 g + baguette + extra-virgin olive oil + 150 g Boursin Garlic & Fine Herbs Fresh Soft White Cheese + 250 g shaved Panache Angus Roast Beef (from our Deli Dept.) + salt + pepper + ¼ cup (60 mL) chimichurri sauce + bunch finely sliced Infarm chives or colourful microgreens
Considering levelling up your usual shrimp ring? Why not try our Surf and Turf Crostini, made with deli roast beef slices, shrimp, and chimichurri sauce. Bonus: This snack slices each shrimp in half, doubling the snack quantity for parties.
To make: Thaw shrimp ring according to package directions; refrigerate until ready to use. Thinly slice baguette on the bias into about 30 pieces. In large bowl, toss with olive oil; lightly season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Bake at 190°C (375°F) until golden brown and crispy on both sides, 7 to 8 min. Remove from oven; let cool completely. Meanwhile, remove tails from shrimp. Halve shrimp lengthwise; return to fridge. In small bowl, blend Boursin cheese with cocktail sauce from shrimp ring. Spread 1 tsp (5 mL) of the cheese mixture over each crostino. Top with roast beef, a shrimp half and ½ tsp (2 mL) chimichurri Sauce. Sprinkle with chives. Serve immediately. Note: Make the toasted crostini a day or two ahead; store in an airtight container at room temperature until you're ready to assemble. Makes about 30 appetizers.
4. Fresh & Festive Shrimp Spring Rolls
Compliments Naturally Simple Cooked Pacific White Shrimps with Cocktail Sauce 312 g + rice paper spring roll wraps + savoy cabbage + carrot + red onion + salt + pepper + bunch Infarm mint + bunch Infarm cilantro + sea salt + coarsely ground pepper + red wine vinegar
Sometimes, a lighter, fresher option—like this shrimp and herb spring roll—is just the thing you’re craving amid a sea of heavier indulgent holiday dishes. This recipe makes 10 rolls or 20 pieces to keep your guests happily sated.
To make: Thaw shrimp ring according to package directions; remove tails. Halve shrimp lengthwise; set aside. In bowl, combine 4 cups (1 L) thinly sliced cabbage, 1 cup (250 mL) shredded carrot and ¾ cup (175 mL) thinly sliced red onion; season with ¼ tsp (2 mL) each sea salt and pepper. Stir in cocktail sauce from shrimp ring and 2 tbsp (30 mL) red wine vinegar until well combined; set aside. Wash and thoroughly dry ½ cup (125 mL) each Infarm mint and cilantro, reserving leaves and discarding stems.
To assemble: Working 1 sheet at a time, soak rice paper wrap in lukewarm water for 15 to 20 sec. to soften; shake off excess water and lay wrap on clean work surface. In centre of wrap, arrange ½ cup (125 mL) vegetable mixture, a few mint and cilantro leaves and 3 pieces shrimp. Roll wrap halfway into cylinder shape; fold edges over and roll tightly to seal. Repeat with remaining wraps. Loosely cover with damp paper towel; refrigerate until ready to serve. Slice rolls in half and arrange on platter. Serve with sauce for dipping.
5. Holiday Shrimp Ring Ice & Wreath
Compliments Naturally Simple Cooked Pacific White Shrimps with Cocktail Sauce 312 g + frozen cranberries + lime + bunch each Infarm dill, parsley, sage and rosemary
Add some festive fun to the holiday table—plus loads of appetite appeal—with our cranberry-studded ice ring and fresh herb wreath!
To make: Boil a kettle of water and let cool to room temperature. Add ½ in. (1 cm) of the water to Bundt pan. Scatter 1 cup (250 mL) cranberries around pan; slice 1 lime thinly and arrange slices over top, letting them float randomly. Place pan in freezer for 1 to 2 hr. Add 1-in. (2.5 cm) more water to pan; return to freezer to freeze solid.
Thaw shrimp ring according to package directions. Cut circle of parchment paper slightly bigger than shrimp ring to use as template for decorating. Set template on rimmed round serving tray to use as size guide for building decorative wreath. (The rim will help contain water from the ice as it melts.) In circular pattern, alternately arrange dill, parsley, sage and rosemary to create holiday wreath. Remove Bundt pan from freezer; pass quickly under hot running water to help release ice ring. Place ice on top of wreath. Arrange shrimp in same direction around the ice. Transfer cocktail sauce to small bowl; place in centre of ice ring for dipping.