Perfect Shrimp Cocktail No Horseradish Food

CHEF JOHN'S SHRIMP COCKTAIL

Steps:

• Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

COCKTAIL SAUCE WITHOUT HORSERADISH

Steps:

• Combine the ketchup, chili powder, garlic powder, sugar, salt, lemon juice, Worcestershire sauce, and hot sauce in a small bowl. This will make almost ¾ of a cup of sauce.
• Refrigerate for at least an hour or until you are ready to use.

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.)

PERFECT SHRIMP COCKTAIL (NO HORSERADISH)

Steps:

• in a tall cup or a bowl squeeze the juice from both limes. juicy ones are best.
• I like to chop the shrimp first and let it soak in the lime juice while I chop the other ingredients.
• Chop avocado , cucumber and green onion to the size of your liking. I like everything pretty small.
• add all to the bowl and mix in catsup ( and tabasco if you want ). Mix well and enjoy.
• This recipes is really all to taste but the directions are just how I like it.
• You can add tomatoes , white onion, cilantro more or less lemon juice and/or catsup If you like. You can also add more or less shrimp, avocado, and/or cucumber. add salt and pepper if you like.
• remember if you use fresh raw clams to keep the juice from them for the cocktail . If you use abalone or octopus boil first.

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE

Steps:

• Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
• For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

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.

PERFECT BOILED SHRIMP AND COCKTAIL SAUCE

Steps:

• Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
• Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
• To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.

COCKTAIL SAUCE WITHOUT HORSERADISH

Steps:

• Mix everything together and chill for at least one hour before serving if desired.
• If you like lots of lemon juice you can add another teaspoon for more zip.