Feb 14

Feb 14 Steamed Shrimp & Cocktail Sauce

You’re Only 15 Minutes Away from Shrimp Cocktail

Pair with a nice bottle of white wine or a cocktail for a fancy date night at home.

Ingredients

1 LB Jumbo or Large Shrimp, de-veined

1 TBS Old Bay

1/2 tsp + a Pinch of Ground Black Pepper

1 1/2 Lemons

1/2 Cup Ketchup

2 TBS Horseradish

1 tsp Worcestershire Sauce

A few dashes Hot Sauce

Kosher Salt

Steps

If frozen, rinse the frozen shrimp in cold water for a few minutes. If you want the shrimp to be peeled, defrost overnight in a bowl in the fridge. Then, rinse and peel before cooking.
Mix the cocktail sauce: Mix the ketchup, horseradish, Worcestershire, a dash of hot sauce, and juice from 1/2 lemon together in a small dipping bowl. Add a pinch of salt and ground black pepper. Taste and adjust to suit your preferences. Add the sauce in the small bowl to a large, shallow bowl or tray with ice.
Cook the shrimp: Heat a 12” skillet with 1 cup of water on high heat. When boiling, add the shrimp and cover. After two minutes, grab some tongs and turn over each shrimp. Sprinkle with the old bay and fresh ground black pepper. Cover and cook for another 3 minutes. The shrimp is done when it’s pink all the way through. Even if partially frozen this takes only about 5-7 minutes. Immediately remove the shrimp to a bowl of ice. Cover with lemon wedges/slices, squeezing juice onto the shrimp.

Enjoy!

You can usually get de-veined shrimp at an affordable price. These are the easiest to peel. If you don’t get these, be sure to defrost thoroughly in the refrigerator and peel/devein before cooking by running a paring knife down the back of the shrimp. Rinse in cold water to get the entrails out.
If you don’t have Old Bay, try a spice blend with granulated onion, garlic, paprika, dried oregano, salt, and ground black pepper. Minced garlic is also delicious with shrimp.