shrimp cocktail
for the shrimp:
20-30 fresh jumbo shrimp (ideally unpeeled with head on)
¼ of a lemon - sliced
5tbsp butter
4 bay leaves
lots of salt
for the cocktail sauce:
1/2c ketchup
2tbsp prepared horseradish
1/2tsp worcestershire
1/2tsp tabasco
2tsp lemon juice
1/4tsp celery salt
TT freshly ground black pepper
for the horseradish creme friache:
1/4c creme friache
3T prepared horseradish
1/2tsp lemon juice
TT freshly ground black pepper
ingredients
yield: 10 servings
cook time: 20 minutes
course: appetizer
perfectly cooked shrimp served with both horseradish creme fraiche and a slightly unique cocktail sauce
for the shrimp:
1. Fill a large pot with water, set it over high heat, and add your lemon slices, butter, bay leaves, and lots of salt. Salt the water like you would if making pasta. Bring to a boil.
2. Once boiling, add your shrimp. Let the water come back to a boil, then remove it from the heat and cover. Let shrimp cook in the water for 2-3 minutes or until opaque.
3. Quickly transfer shrimp to an ice bath to stop the cooking process.
4. Remove the heads and peel the shrimp, leaving the tail intact.
for the cocktail sauce:
1. Combine all ingredients, then season with pepper to taste.
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for the horseradish creme friache:
1. Using your hands or cheese cloth, squeeze the juice out of the horseradish to avoid making the sauce too loose.
2. Combine all ingredients, then season with pepper to taste.
3. Serve everything very cold or on a platter of ice.