by kirra » Sun Jan 25, 2009 11:34 pm
Shrimp Cocktail
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
Ingredients:
3⁄4 cup ketchup
3 tbsp. drained prepared horseradish
2 tbsp. fresh lemon juice
2 tsp. worcestershire sauce
8–10 drops Tabasco
pinch of salt
2 cups white wine
1 tbsp. black peppercorns
6 sprigs fresh thyme
1 small bunch flat-leaf parsley
1 sliced yellow onion
1 chopped rib celery
1 dried bay leaf
2 quarts water
more salt
16 jumbo shell-on shrimp (about 1 pound) such as Gulf of Mexico brown
Preparation:
For the sauce, put ketchup, horseradish, lemon juice, worcestershire sauce, Tabasco, and a pinch of salt into a medium bowl and stir well. Cover and refrigerate. Put white wine, peppercorns, thyme, parsley, onion, celery, bay leaf, and water into a large pot. Season the liquid generously with salt and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add shell-on shrimp, and cook, stirring occasionally, until just cooked through, 2–3 minutes. Drain shrimp and transfer to a sheet pan and spread into a single layer; let cool to room temperature. Refrigerate shrimp until completely chilled, then peel them. Divide cocktail sauce between 4 cocktail glasses and perch 4 shrimp along the rim of each glass. Serves 4.
[b][size=150]Shrimp Cocktail[/size][/b]
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
[b]Ingredients:[/b]
3⁄4 cup ketchup
3 tbsp. drained prepared horseradish
2 tbsp. fresh lemon juice
2 tsp. worcestershire sauce
8–10 drops Tabasco
pinch of salt
2 cups white wine
1 tbsp. black peppercorns
6 sprigs fresh thyme
1 small bunch flat-leaf parsley
1 sliced yellow onion
1 chopped rib celery
1 dried bay leaf
2 quarts water
more salt
16 jumbo shell-on shrimp (about 1 pound) such as Gulf of Mexico brown
[b]Preparation:[/b]
For the sauce, put ketchup, horseradish, lemon juice, worcestershire sauce, Tabasco, and a pinch of salt into a medium bowl and stir well. Cover and refrigerate. Put white wine, peppercorns, thyme, parsley, onion, celery, bay leaf, and water into a large pot. Season the liquid generously with salt and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add shell-on shrimp, and cook, stirring occasionally, until just cooked through, 2–3 minutes. Drain shrimp and transfer to a sheet pan and spread into a single layer; let cool to room temperature. Refrigerate shrimp until completely chilled, then peel them. Divide cocktail sauce between 4 cocktail glasses and perch 4 shrimp along the rim of each glass. Serves 4.