How To Make A Perfect Shrimp Cocktail Food

CLASSIC SHRIMP COCKTAIL

Steps:

• Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
• Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
• Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
• To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

THE SHRIMP COCKTAIL

Steps:

• Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
• Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
• Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
• Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
• Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

CLASSIC SHRIMP COCKTAIL

Steps:

• In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.
• Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.

PERFECT SHRIMP COCKTAIL

Steps:

• Add to a large enough pot double the weight of water you observed when weighing shrimp.
• Add all the dry ingredients and place pot on heat. Bring to a boil for 1 minute.
• Add shrimp, place lid on pan and immediately remove from heat. Allow shrimp to steep in the "tea" for 12 minutes.
• Strain and chill shrimp for 1 hour, removing any large spices and herbs.
• Mix sauce ingredients together until smooth.
• Place sauce in cocktail glasses and arrange shrimp around the rim, serve.

HOW TO MAKE A PERFECT SHRIMP COCKTAIL

Steps:

• Fill a large saucepan 3/4 full of water.
• Add salt.
• If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
• Bring the pot to a rapid boil over high heat.
• Remove from the heat and let it stop boiling.
• Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
• Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
• When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
• Peel shrimp but leave the tails on.
• In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using.
• Taste, add more horseradish if desired.
• Divide sauce among 4 small bowls or wine glasses or martini glasses.
• Hang shrimp from the rims. Serve immediately. (See above in blog post for alternate serving suggestions.)

SHRIMP COCKTAIL

Steps:

• Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
• Drop the shrimp into the liquid and turn off the heat. 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. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
• 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. Garnish with the lemon and serve.
• 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. 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. Gently push the skewer through the shell and then lift up to remove the vein.
• Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
• Yield: 1 1/2 cups