Shrimp & Cocktail Sauce
Ingredients
2 ½ lbs flash frozen 16/20 Cocktail Shrimp tail on (defrosted)
1 fresh bay leaf
½ lemon
Ice bath( in large mixing bowl, combine 8 cups ice cubes and 12 cups cold water)
Cocktail Sauce Ingredients
1 ½ -2 cups ketchup
2 heaping tablespoons horseradish ( sold in a jar in the refrigerated section of the grocery store)
juice of 1 lemon
Shrimp Step-Step
1 Bring 8-10 cups of water to rolling boil in large saucepan; add bay leaf, and juice of ½ lemon; add the squeezed ½ to the pan of boiling water
3 add defrosted shrimp; cook 3-5 minutes until shrimp turn bright white and pink
Note~ shrimp will turn pink almost immediately when they touch the boiling water, allow them to cook until they turn opaque white & pink
4 remove shrimp lemon and bay leaf using a spider spatula; immediately place in ice bath 10 minutes
5 strain shrimp in large colander; transfer to airtight container; keep refrigerated until ready to serve
Cocktail Sauce Step-by-Step
1 combine all ingredients in mixing bowl; mix well; keep refrigerated in airtight container until ready to serve
2 transfer to serving bowl
Notes~
(1) If using a mariposa serving bowl, spray a light coat of kitchen spray in bowl before adding prepared sauce. This will protect the bowl from the acidity in the sauce, preventing Mariposa bowl from pitting
(2) The shrimp used in my photos were purchased from Stavis Seafoods in Boston (1-617-897-1220.) They are 16/20 white shrimp farmed in Indonesia.
Good Morning Gloucester 