Want to impress people at a cocktail party, or just have a leveled-up appetizer for binge watching TV? We’re bringing a black-tie hors d’oeuvre into your kitchen – white glove service, even if you’re in your pajamas. We put a whole new spin onto the classic shrimp cocktail, we make shrimp-scampi, chill it (because you know we like to chill), and then fire it up with a spicy vodka sauce. Garlic, lemon and butter put a lot of extra flavor into something that is pretty amazing as it is, but if you can make something better, we always swipe right on that. This can be made in advance (the shrimp should be), and can free up some time for other party throwing tasks, or for a well needed nap, especially if you need some time to chill. This dish is totally chill, whether your vibe for the day includes tuxedos and evening gowns or sweatpants and hoodies. Bring some class into your hood tonight!
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🧭 Time Stamps 🧭
Introduction: 0:00
The combination of shrimp scampi and shrimp cocktail: 0:21
Selecting the shrimp to use: 0:37
Picking the wine: 0:45
Melting the butter for the shrimp scampi: 0:51
Adding the minced garlic: 1:01
Adding the shrimp: 1:07
Adding the spices: 1:20
Adding the lemon: 1:37
Adding the wine: 1:44
Flipping the shrimp: 1:55
Second round of seasoning: 2:15
Chilling the shrimp: 2:35
Making the cocktail sauce: 2:50
Taking a bite: 3:03
Ingredients for the Shrimp –
-1 lb of raw shrimp (U12 is ideal, that means there is 12 shrimp or less making up the pound))
-2 Tbsp of butter
-1/3 cup of white wine
-2 tsp of Italian seasoning
-1 Tbsp of lemon juice
-1 Tbsp of minced fresh garlic
-Crushed red pepper
Ingredients for the Thai Vodka Sauce –
-1/3 cup of ketchup
-1/4 cup of horseradish (or more, depending on the heat you want)
-2 Tbsp of Thai-Chili sauce
-2 Tbsp of vodka (we prefer Tito’s)
-1 tsp of Sriracha sauce
Directions –
-Heat butter in pan on stove
-Add garlic, cook until fragrant
-Add shrimp, sprinkle with italian seasoning and crushed red pepper
-Add wine and lemon juice
-Flip shrimp
-Cook another minute until pink and firm on the outside
-Remove shrimp from heat, put in fridge to chill
-Make the sauce, equally mix all ingredients
-Ring the bowl of sauce with the shrimp
-Take a bite of that shrimp and live big
Bonus Tip – The shrimp goes great on a salad, and doesn’t have to be for shrimp cocktail, and leftovers go great in omelettes or on toast, but leftovers are hard to come by with this recipe!
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