Shrimp Cocktail

Shrimp Cocktail

serves 8-10

For the Cocktail Sauce

1/2 cup ketchup

1/2 cup chili sauce

1/4 cup prepared horseradish

Tabasco sauce to taste

Fresh lemon juice to taste

For the Shrimp

3 quarts of water

1 lemon, halved

1 small yellow onion, halved

1 bay leaf

3 sprigs of fresh flat-leaf parsley

1 Tablespoon black peppercorns

1 Tablespoon Kosher salt

2 pounds fresh shrimp, peeled, leaving the tails in tact, and deveined

4 cups of ice

For the Cocktail Sauce

In a medium bowl, stir together the ketchup, chili sauce, and horseradish.  Add the Tabasco and lemon juice to taste.  Serve at room temperature with the shrimp.  Sauce can be prepared and refrigerated for up to one week in advance.

For the Shrimp

In a large pot, bring the water to a boil.  Using a piece of cheesecloth, make a sachet by placing the lemon, onion, bay leaf, parsley and peppercorns in the center and tie up the ends.  Add the sachet and salt to the boiling water and boil for10 minutes.  Add the shrimp and cook until they are pink and just cooked through, about 2 1/2-3 minutes.  Discard the sachet and drain the shrimp.  Immediately cover the ice cubes with 4 cups of ice and toss.  Allow the shrimp to cool and drain.  Transfer the shrimp to a ziplock bag or covered container and refrigerate for at least 2 hours.  Shrimp can be cooked up to one day in advance.  Serve chilled with cocktail sauce. Enjoy!

Printed from the galley