Chef Jean Claude Pierre's Shrimp Cocktail
What could be more retro than shrimp cocktail? I remember when frozen shrimp first became readily available in grocery stores, sometime in the mid 1980s. My mom quickly jumped on that bandwagon, and always treated us to shrimp cocktail when we came home for the weekend; and in those days, it was really something special.
These days it's just alright; it's been done so many times and often pretty poorly. Frankly, we've all about had it with shrimp cocktail, that squish of water, followed by a few rubbery bites smothered in a spicy ketchup sauce. But guess what? There's a new shellfish in town and this is the one you've been yearning for all this time and you didn't even know it.
This shrimp cocktail is going to blow your mind, so buckle up, pour a glass of wine and gather your best people around. This little appetizer is simple, and simply amazing.
The proof is in the pudding, as they say, and the shrimp is in the cooking, in this case. So pay attention here- it's really quite simple. Put a pot of water on the stove, add a good tablespoon of salt, add your shrimp (shells off, de-veined, with tails, of course) and turn the heat to high. Now keep an eye on your very expensive and about-to-be best shrimp ever! When they start to curl and turn opaque, it's time to consider taking them off the heat and dumping them into a nice ice-bath. Give them 3 swirls in the ice and drain them quickly; now off they go to the fridge to get nicely chilled, ready for their fancy new cocktail dress.
As much as the method, there's always the saucy madness, and she, exceptionally, makes the dish. Cocktail dress, cocktail drink, cocktail hour, cocktail hor's doerves; here is the cocktail sauce to dress your little tails. It's easy, so tasty; I promise you'll never make them any other way and if you're smart, you'll keep this secret sauce to yourself.
- 1 ½ cup Ketchup
- 1 - 2 tablespoons Prepared Horseradish
- 1 tablespoon approx. Lemon Juice
- 1 teaspoon Garlic chopped
- ½ tablespoon White Worcestershire Sauce (or 2 drops regular)
- Fleur de Sel Salt (if you have it) otherwise use your favorite salt
- Pepper to Taste
- 1 dash Sriracha Sauce
- Limoncello and Vodka to taste (start with 1 Tbsp each)
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