May 31, 2010
Easy Shrimp Cocktail
Instructions for cooking shrimps:
-Clean and de-vein shrimp but leave the shell on. I usually butterfly the shrimp on the back with a sharp knife.
-Cook in boiling water until shrimps turn red. Don't not overcook, else shrimps will become rather tough. I usually cook until the shell turn red, inside is no longer translucent and wait another 30 seconds. I usually add a couple thick slices of ginger to the water in advance to rid shrimps of fishy smell.
-Prepare a ice bath with lots of ice and place cooked shrimps in there immediately to stop cooking process.
-Peel shell, cover and keep shrimps cool in the fridge.
Instructions for Easy Shrimp Cocktail:
-1/2 Cup of Tomato Ketchup
-1 tablespoon of finely chopped red onion --- It's great added flavor and adds some texture to the sauce.
-1/2 tablespoon fresh lemon juice ---leave some lemon wedges for decor and later use
-1 tablespoon horseradish--- Add more or less depend on preference.I like my sauce with a kick.
-salt and pepper to taste
The proportion is not set in stone, I usually play around until I get the exact flavor I want for the day. Prepare sauce a couple hours in advance to allow flavor development. I think I will prepare this easy and savvy shrimp cocktail today. Happy Memorial Day and wishing everyone enjoy this as much as I do!!!