Cocktail Recipe Generator Recipe For Shrimp Recipe For Hand

SHRIMP COCKTAIL

Steps:

• In small bowl, combine ketchup, chili sauce, horseradish and worcestershire sauce; mix well.
• Arrange shrimp in serving tray.
• Serve with sauce immedietely.

SHRIMP COCKTAIL

Steps:

• To make the court bouillon: Combine the water, carrot, celery, onion, parsley, thyme, and bay leaf in a large pot and bring to a boil. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 30 minutes.
• Meanwhile devein the shrimp. 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 of an inch down from the top. Gently push the skewer through the shell, so it crosses the shrimp right under the vein. Place you forefinger over the spot the vein and skewer meet, and gently pull the skewer up to remove the vein. Repeat with the remaining shrimp.
• Strain the court bouillon into a bowl and then return to the large pot. Bring to a boil and add the salt. 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 if desired. Refrigerate the shrimp if not serving right away.
• If refrigerated, bring the shrimp to room temperature 20 minutes before serving. Put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of a individual cocktail glass and top with the sauce. Garnish with the citrus wedges and serve.
• 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
• Copyright 2001 Television Food Network, GP. All rights reserved

SHRIMP COCKTAIL

Steps:

• For the shrimp: In a medium pot filled with water squeeze the lemon and drop in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes to develop the flavors.
• Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool, and peel the shrimp. Refrigerate to chill through, about 30 minutes.
• For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving.