SHRIMP COCKTAIL AND SAUCE - REVISED!!!!

This is probably the easiest and most impressive appetizer you can make.  Same if you want to use boiled shrimp as an hors d’oeuvre on your party buffet.  And is a ‘make in the morning’ dish so all you do at serving time is do the presentation.

If you aren’t familiar with shrimp terminology, I suggest you read my primer at this link:  

http://firebird-cooks.blogspot.com/2011/02/shrimp-primer.html

For the more advanced shrimp cook, check out this post on shrimp stock – I promise you will NOT be sorry! 

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

OOOOOOK….. SHRIMP COCKTAIL AND SAUCE…

INGREDIENTS - SHRIMP

Shrimp  16-20 count (that’s about how many shrimp make a pound) – IN SHELLS

         

Plan 5-6 shrimp per person for an appetizer, and 10-12 per person for a party platter.  Peel and DEVEIN BOTH SIDES OF EACH SHRIMP (see first link above for handling).  Keep the shrimp cold until ready to cook them!  Make them 2-4 hours before you plan to serve them so they can chill in the refrigerator.

1/2 can         Beer

2 TBSP        Old Bay  (more for more kick)

1 tsp.            Sea Salt

2 qts.            Water

DIRECTIONS FOR THE SHRIMP

Combine water, beer, Old Bay and salt in a large saucepan.  Bring to a rolling boil.  Add 15-18 shrimp at the time and cook 3 minutes – water may or may not return to a boil but the shrimp will be done…. Remove shrimp from the pot with a slotted spoon and spread on a large chilled plate.  Repeat for a second pound shrimp.  Let cool about 15 minutes and then cover with Saran Wrap and refrigerate until serving time.

INGREDIENTS - COCKTAIL SAUCE

(adequate for 2-3 pounds of shrimp – can easily be doubled, tripled, etc.)  And make in the morning so the flavors can meld.

1 C               Heinz Ketchup

3 TBSP        Prepared Horseradish (in the dairy department) - more for more zing!

2 tsp.           Worcestershire Sauce

1 tsp.           Lemon juice (optional)

DIRECTIONS FOR SAUCE

Combine ingredients.  Refrigerate.  Couldn’t be easier and this is MUCH tastier (and CHEAPER) than those bottled sauces in the supermarket.

SERVING SHRIMP COCKTAILS:
Use your imagination for the presentation (or go to Google images and search SHRIMP COCKTAIL)… a THIN bed of greens, like romaine, on a salad plate, with a shot glass of sauce nestled in, surrounded by the shrimp and a lemon slice; or try a sherbet or martini glass with a SMALL piece of romaine topped with sauce in the bottom and the shrimp arrayed around the rim…. Many chefs will put a layer of ice chips in the serving piece but that truly isn’t necessary because your guests will wolf this down long before the shrimp have time to warm up!

As a party platter – place a bed of greens on a COLD platter with the bowl of sauce in the center.  Surround with shrimp and a few scattered thin lemon slices.  A shot glass or two with colorful toothpicks keeps it sanitary, and keeps them from being inhaled in 10 minutes!

Boiled shrimp MUST be served with Ritz crackers!

Note:  In the summertime, place shrimp in a bowl and then place THAT bowl in a larger bowl filled with crushed ice.

NOTE:
Boil shrimp ONE POUND at the time.  You can re-use the cooking water ONE TIME AFTER IT HAS RETURNED TO A ROLLING BOIL.  After the first two batches are cooked and drained, begin anew with a fresh pot of the 'cooking recipe'.  And remember - when you dump a pound of shrimp in the pot - START THE TIMER IMMEDIATELY and stir gently - remove the shrimp when 3 minutes has passed!

Remember - there ain't much worse than an overcooked rubbery shrimp!