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Shrimp Cocktail - Shrimp Cocktail Recipe

Thursday, December 3, 2009

                     Shrimp Cocktail - Shrimp Cocktail Recipe

Shrimp Cocktail - Shrimp Cocktail Recipe Ingredients

Shrimp Cocktail - Shrimp Cocktail Recipe Cooking Process

1.To devein the shrimp without peeling them, gently hold a shrimp in one hand and pull the vein out of the neck with the other. If the vein doesn’t come out whole, use a paring knife to cut down 1⁄4 inch through the shell along the back curve of the shrimp (that is, the side opposite the legs). Gently pry the shell and meat open and remove the vein under running water. Repeat with the remaining shrimp. Preheat the broiler.

2.Combine the shrimp with the salt, pepper, and oil in a large bowl, tossing to coat. Arrange the shrimp in one layer on the broiler tray or a lipped baking sheet. Place under the broiler and broil for 11⁄2 minutes per side, or until the shells start to turn a pinkish brown and the shrimp are firm. Remove from the broiler and allow to cool.

3.Shell the shrimp, leaving the tail segments intact. Cover and refrigerate until chilled.

4.Meanwhile, to prepare the cocktail sauce, combine the ketchup, Worcestershire, horseradish, lemon juice, Tabasco sauce, and salt in a medium bowl and stir until well combined. Cover and refrigerate until ready to serve. (The sauce can be made up to 4 days in advance.

5.To serve, arrange the shrimp on a large platter, with a bowl of the cocktail sauce on the side for dipping or spooning. Or fill martini glasses or small bowls with the cocktail sauce and hang the shrimp over the edges.Shrimp Cocktail - Shrimp Cocktail Recipe


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