Monday, November 8, 2010


A true holiday favorite and one I love every day of the year...shrimp cocktail. To make the shrimp super flavorful, it is better to poach them in their shells in a great broth. Make sure after the poaching is done you don't rinse them or you lose all the flavor from the liquid. Use at least 16-20 count shrimp. That means in a measured lb., there will be at least 16 to 20 shrimp.

The recipe for the spicy cocktail sauce follows!


1-1/2 lbs jumbo shrimp (16-20 ct)
1 roughly chopped shallot
handful of peppercorns
2 bay leaves
2 cups dry white wine
1 cup water
1 tsp salt
1 lemon cut in half

In a saute pan with a lid, combine wine, water, shallot, peppercorns, bay leaves and salt. Squeeze lemon into the mixture and then add to the pan. Bring to a boil and reduce to medium-low and let simmer for about 10 minutes to combine the flavors. Add the shrimp and poach for about 3-5 minutes. Turn the heat off and let the shrimp sit in the pan, covered, for 2 minutes.
Transfer to a strainer and discard the poaching liquid. Let the shrimp cool then remove the shells and devein. Chill for at least 2 hours and up to a day. Serve with the following sauce.

Cocktail Sauce:

1/2 cup ketchup
1/2 cup chili sauce
1/4 cup grated shallot
1/2 tsp minced jalapeno
2 tbl prepared horseradish
1 tbl fresh lemon juice
pinch of salt

Combine everything in a bowl. Cover and chill until ready to use. This can also be made a day ahead. Before serving, taste to see if it needs more lemon juice and salt.

I could eat a TON of these!


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