Shrimp Cocktail
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
10 cups
Water (cold)2 medium
Carrot (quartered)2 stalks
Celery (quartered)1 large
Onion (quartered)5 sprigs
Thyme (fresh)1 tbsp
Kosher Salt1 cup
Ketchup1 tsp
Worcestershire SauceDirections:
1
Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat
2
Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes
3
Drop the shrimp into the liquid and turn off the heat
4
Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones
5
Drain and cool to room temperature
6
Peel the shrimp and remove the vein along the curve of the shrimp, if desired
7
Refrigerate if not serving right away
8
If refrigerated, bring the shrimp to room temperature 20 minutes before serving
9
To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce
10
Garnish with the lemon and serve
11
Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward
12
Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top
13
Gently push the skewer through the shell and then lift up to remove the vein
14
Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl
15
Add hot sauce, if desired
16
Mix well, then refrigerate until ready to serve
17
Yield: 1 1/2 cups