SIZE
Serves 2-4
PREPARATION
30 mins
DIFFICULTY
- Level
- Level
Shrimp Cocktail never goes out of style for good reason – it’s dead simple to make, always impresses, and is equally at home at a BBQ or a fancy cocktail party.
Poaching shrimp yourself adds extra flavor and ensures you don’t get overcooked crustaceans, but by all means pick up pre-cooked at the market if you’re pressed for time.
The secret is in the sauce – just add a dollop of jarred horseradish and a squeeze of fresh lemon to 10 veggie not just pasta sauce for a zippy cocktail sauce that’s perfect for shrimp, oysters, clams, and even Bloody Marys.
Ingredients
1 lb | Raw jumbo shrimp (peeled and deveined, tails left on) |
2 | lemons, 1 thinly sliced into rounds, one halved |
2 Tbsp | salt |
Process
1
1. In a large pot, bring 2 1/2 quarts water, shrimp, lemon rounds, coriander seeds, and salt to a boil. Meanwhile, fill a large bowl with ice water.
2
3
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