Bangkok Shrimp Cocktail Recipes

TRULY THE BEST SHRIMP COCKTAIL RECIPE EVER

Steps:

• In small bowl, mix together the ketchup, lemon juice, horseradish, gin, Tabasco, celery salt, and sea salt. Chill until ready to serve. Stir in parsley right before serving.
• Peel and devein shrimp, leaving tails attached. You can refer to the video for visual cues on how to do this.
• Place peels into a large pot. Add water, vermouth or wine, 1 tablespoon of the kosher salt, peppercorns, coriander seeds, bay leaves, onion, tarragon, and lemon.
• Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
• Remove from heat and let sit 30 minutes more, then strain broth through a fine sieve into a fresh pot.
• Bring stock to a boil, then remove from heat. Add shrimp and cover tightly. Leave for 3 to 4 minutes, until just opaque throughout (still off the heat - the shrimp "poach" in the residual heat and remain amazingly tender).
• While the shrimp poach, fill a large bowl with ice water and the remaining tablespoon kosher salt.
• Transfer shrimp to bowl to stop the cooking and chill thoroughly. They will firm up a bit as they cool.

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.

BANGKOK SHRIMP COCKTAIL

Steps:

• MIX chili sauce, cilantro and lime juice in small bowl until well blended.
• SERVE shrimp with chili sauce mixture.

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

SHRIMP COCKTAIL

Steps:

• In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.