Shrimp Cocktail
Served 10-15
Ingredients
For Cocktail Sauce
- 12 oz (1½ cups) ketchup
- 3-4 tbsp prepared or fresh horseradish
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 1 tbsp orange zest
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 2-3 dashes hot sauce
For Shrimp
- 1 lb shrimp (25-30 count per lb), peeled & deveined
- 1 quart water
- 1 tbsp salt
Equipment
- strainer
- large bowl of ice water
How-to
Make Cocktail Sauce
- Mix together ketchup, citrus zest, horseradish (prepared or freshly-grated), citrus juice and hot sauce
- Cover and refrigerate until use
Cook Shrimp
- Peel and devein shrimp, reserving shells
- Place shells in a medium pot and cover with 1 quart water. Add salt
- Bring to a boil, then reduce heat to simmer, 25-30 minutes
- Pass the stock through a strainer to remove shells, back into a pot
- Add shrimp and allow to cook in the hot water, about 3-5 minutes or until they are pink and curled
- Transfer shrimp to an ice bath to "shock" and stop the cooking process
- Remove from water to plate
Plating Suggestions
- Serve cocktail sauce in individual shot glasses with a couple of shrimp to garnish, or on a plate lined around a bowl of cocktail sauce
- Garnish with twists of citrus (optional) and serve chilled