I really had to think about whether or not our afternoon snack was blog worthy or not.
I quickly came to a resounding 'YESSSS'. Here's why: 1. The shrimp you get at the store are most likely overcooked....to death 2. When you do it at home you can season it to your mood of the day 3. Too many people have seen Joe or I making cocktail sauce and were in amazement at how easy it was. 4. When you get the cooked shrimp at the store, those shrimp were cooked then frozen then thawed for who knows how many days. (yuck!) 5. I got tips....read on
Therefore, the need to blog about the right way to do Shrimp Cocktail does exist!
Do-It-Yourself (DIY) Shrimp Cocktail
Shrimp 2 pounds uncooked shell off shrimp (I buy excellent quality frozen shrimp so I can have shrimp on hand all the time. The size can vary depending on you're preference - remember the smaller the count per pound the bigger the shrimp) 8 cups of water 1/2 cup white vinegar (this is the secret to tender shrimp) 1 tbsp kosher salt 1 tbsp red pepper oil 1 tbsp Old Bay seasoning
If using frozen shrimp, thaw. Rinse and strain the shrimp. Bring the water, vinegar, and salt mixture to a boil. Add shrimp. Now Listen - COOK ONLY FOR 2 1/2 MINUTES. Strain. NO MORE. DO YOU HEAR????? This will you ensure your shrimp are De-li-cious! Put in a bowl or tupperware and add the oil and seasoning. Toss and chill for a few hours.
Cocktail Sauce 2/3 cup of ketchup 2 tbsp horseradish sauce 1 tsp freshly ground black pepper juice from 1/2 lemon
Mix all the sauce ingredients and chill until ready to serve.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.