Every once in a while, someone will ask me for a seemingly simple recipe. Last week, a guy at work asked me about shrimp cocktail. Shrimp cocktail is one of the most popular appetizers. You can go to parties anytime of the year and, inevitably, there will be shrimp cocktail, at least half the time. I might even say that any party that includes shrimp is elevated to a little higher.
What makes shrimp cocktail so popular for parties and appetizers? First, it is easy to deal with. You don’t have to work at all. You can walk into just about any supermarket and there will be pre-made platters, including the cocktail sauce. If you want to go all out and make it even more fancy, use printed napkins.
“Those small shrimp are much better
sautéed than boiled, while the larger
ones will offer more natural flavor.”
However, those store-bought platters are bland. There is little flavor in the shrimp and the cocktail sauce is usually not much more than ketchup or chili sauce with a few drops of Tabasco.
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If you’re going to do it right, cook the shrimp and make the cocktail sauce. Also, use the 16 to 20 shrimp per pound instead of the tiny 30 to 45 shrimp per pound or smaller, normally used on the platters. Those small shrimp are much better sautéed than boiled, while the larger ones will offer more natural flavor.
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The most important thing to remember about cooking shrimp is to have everything ready before you drop them into the seasoned boiling water. Put enough water in your pot as to not crowd the shrimp when added. Add your seasonings and while you’re waiting for the water to boil, be sure to have the strainer in the sink and a large bowl of ice water ready. Don’t rely only on cold tap water to cool down the shrimp; it won’t cool them fast enough and you don’t want to end up with overcooked little rubber bands.
Follow this easy recipe and enjoy a really good shrimp cocktail.
Shrimp
1 lb. shrimp, washed and deveined, size 16/20
2 gallons water
2-3 T whole black peppercorns
10-12 bay leaves
Large bowl of ice water
Bring the water with the peppercorns and bay leaves to a boil and let boil for a few minutes before adding the shrimp. Boil the shrimp for 30 seconds to a minute stirring. Check to see if still translucent. Break one in half to be sure it is white all the way through and strain immediately. Place the shrimp in the ice water and stir until chilled. Strain and serve with lemon and cocktail sauce.
Cocktail sauce
6 oz. chili sauce
2 T extra hot horseradish
1½ T Worcestershire sauce
2 dashes Tabasco or other hot sauce
1 T lemon, add ½ T, if needed
Pepper and salt, to taste
Combine all ingredients. The horseradish adds the heat, not the Tabasco. Use more or less of all ingredients to taste.
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