She looked at me quizzically and said, "You make your own cocktail sauce?"
I actually didn't know people bought cocktail sauce. Everyone I know makes their own and everyone does it differently.
Note: I usually buy a 2lb bag of frozen shrimp. I like the 16-20 pp size or the 21-25 pp size. When I cook the shrimp for this recipe, I do not defrost them and I leave the shells on.
Cold Shrimp with Cocktail Sauce
For the shrimp:
2 lb bag of frozen shrimp, shells left on
8 cups cold water
1 12 oz. bottle of beer, I use Yuengling Lager
1/8 c. of cider vinegar
1 heaping tablespoon of Old Bay Seasoning
Using a large pot, pour in the cold water and add the beer and the vinegar.
Add the Old Bay and bring to a boil.
When this reaches a rolling boil, add the frozen shrimp and give it a stir.
Depending on the size of your shrimp, they are usually ready in about 5-7 minutes. The shrimp will turn pink when they are ready but may not be the consistency that you like. I suggest checking them at 5 minutes and go from there until they reach the texture you prefer.
When they are finished, drain them and let them chill in the refrigerator.
The Cocktail Sauce
1 c. ketchup
1-2 heaping teaspoons. prepared horseradish (I use an actual teaspoon not a measuring spoon!)
2-3 dashes of Worcestershire sauce
the juice of 1/4 of a lemon
dash of tabasco (optional)
Add all of the ingredients to a small bowl and mix thoroughly.
Taste it! Adjust the flavors as you like. It's your sauce, right? I always wind up adding another squeeze of lemon juice.
This is great for a classic shrimp cocktail first course but don't limit yourself to that. Put out a bowl for your Super Bowl party or bring it along to a family gathering. I like to make this for a light dinner served with a salad, some olives and a loaf of Italian bread.
However you choose to serve it, I hope you enjoy it!
That looks so good, I almost tried to eat my computer screen! :)
ReplyDeleteHope you are enjoying your weekend!
Sometimes simple things are the best things! Love scampi but there's something about boiled shrimp that's so delicious. It's also super easy to there's no excuse--cook some up today! :)
ReplyDeleteThese look good. I'll have to try them for Superbowl. Easy to cook too. Who knew? Do you add them frozen? do you have to bring them back up to a boil and then 5-7 minutes, or 5-7 from adding them frozen? So many questions. Maybe I'll just make the cocktail sause!! LOL.
ReplyDeleteYes, I add them frozen. I bring the water to a rolling boil, add the frozen shrimp give them a stir and set the timer for 5 minutes. At this point, I see if they look pink enough to me and if they do, I take one out and try it (without sauce!). There is a bit of a window so you may prefer the texture at 7 minutes, for example. By the way, you can also use the cocktail sauce as a topping for crab cakes as well. If you make them, let me know how it goes!
ReplyDeleteI wonder if Bourbon Sauce would go well with the Shrimp? Hmmmm...
ReplyDeleteThat's a great question, Don! You try that out and let me know how it is. :)
ReplyDelete