5/21/2017

Sunday Dinner

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Shrimp Cocktail

White Chocolate-Cream Cheese Mousse with Raspberries


I needed a relatively easy-one-pot-main-dish Sunday dinner tonight.  You see, I am in a huge undertaking of transforming my garage and cooking for my son's high school graduation BBQ party that is being held next Sunday!  And by cooking, I am talking about 45 pounds of Hickory Smoked Pulled Pork, several quarts of Western Carolina Sauce and Mustard Sauce,  a massive amount of Stove-Top Baked Beans, and a bucket load of Classic Creamy Coleslaw for the main event.  Then there are the appetizers-- veggies and Ranch Dressing, Pimento Cheese, Sweet Onion Cheddar Spread And I can't leave out the sweet ending of 6 dozen of my super-duper awesome cupcakes (that's a whole 'nother story that some of you may or may not know about)!  I won't mention the yard work, house cleaning, decorating and Memorial Day soccer tournament.  I just collapsed on my laptop thinking about it.  So yeah, back to the easy Sunday dinner.  

Shrimp cocktail-- cooked tail-on shrimp and jazzed up ketchup. Easy peasy, right? Well, it can be if you buy the shrimp already cooked, but I like to take it one step further and cook the shrimp in a court bouillon (a.k.a fancy word for flavored water).  Taking that little extra step really adds a depth of flavor to the shrimp and the bonus is that it can be done the night before.  The sauce can also be made a week in advance.  That's perfect for me tonight!  

Apparently there is a BBQ theme going on this time of year or me😂!
Printable Recipe

Shrimp Cocktail
serves 8-10

For the Cocktail Sauce
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup prepared horseradish
Tabasco sauce to taste
Fresh lemon juice to taste

For the Shrimp
3 quarts of water
1 lemon, halved
1 small yellow onion, halved
1 bay leaf
3 sprigs of fresh flat-leaf parsley
1 Tablespoon black peppercorns
1 Tablespoon Kosher salt
2 pounds fresh shrimp, peeled, leaving the tails in tact, and deveined
4 cups of ice

For the Cocktail Sauce
In a medium bowl, stir together the ketchup, chili sauce, and horseradish.  Add the Tabasco and lemon juice to taste.  Serve at room temperature with the shrimp.  Sauce can be prepared and refrigerated for up to one week in advance.

For the Shrimp
In a large pot, bring the water to a boil.  Using a piece of cheesecloth, make a sachet by placing the lemon, onion, bay leaf, parsley and peppercorns in the center and tie up the ends.  Add the sachet and salt to the boiling water and boil for10 minutes.  Add the shrimp and cook until they are pink and just cooked through, about 2 1/2-3 minutes.  Discard the sachet and drain the shrimp.  Immediately cover the ice cubes with 4 cups of ice and toss.  Allow the shrimp to cool and drain.  Transfer the shrimp to a ziplock bag or covered container and refrigerate for at least 2 hours.  Shrimp can be cooked up to one day in advance.  Serve chilled with cocktail sauce. Enjoy!

Source: Adapted from Joy of Cooking, 1997




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