OG SHRIMP COCKTAIL
Let’s be honest, the shrimp cocktail, or prawn cocktail as it’s more commonly known, has arguably had more lives than the Spider Man movie franchise. As food writer and cook Nigel Slater wrote, ‘the prawn cocktail…has spent most of [its life] see-sawing from the height of fashion to the laughably passé…and now tends to make its appearance with something of an ironic wink.’ However, I cannot resist this ironic-cum-iconic appetizer, and the simple elegance of this intermittent starter remains a crowd pleaser every time I serve it. Whether at the hauteur de la mode, or démodé, this decapod delight is, in fact, a classic.
PREP/COOK TIME: About 45 Minutes
Makes 4 Cocktails
INGREDIENTS
SHRIMP:
2 Qts – Water
1 Tbs – Kosher Salt
1 Tbs – Black Peppercorns
1 - Large Lemon, Halved
2 Stalks – Celery, Quartered
2 – Bay Leaves
1 Lb - Uncooked Large Shrimp, In the Shell, Cleaned and Deveined
COCKTAIL SAUCE:
1 Cup – Ketchup
1 ½ Tbs – Prepared Horseradish
½ Tsp - Worcestershire Sauce
1 Tsp – Lemon Zest
1 Tsp – Lemon Juice (or to taste)
THE NITTY GRITTY
Cocktail Sauce – In a small mixing bowl, combine ketchup, horseradish, Worcestershire sauce, zest and juice till blended; cover and refrigerate.
Shrimp – In a medium pot, heat water, salt, peppercorns, lemon and bay leaves on high; bring to a boil. Reduce heat to medium; let simmer for about 30 minutes. Add shrimp; cook for 3 minutes, or till pink and opaque. Drain shrimp and let cool on a sheet pan lined with a clean, dry towel or an ice bath. Remove shells; leaving tails on. Refrigerate if not using right away.
Serve looped over the rim of a cocktail or martini glass with a generous amount of cocktail sauce. Garnish with lemon wedges or celery stalks and enjoy.
NOVEMBER 2, 2019
