Shrimp Cocktail

Origin

Shrimp cocktail gained popularity in the United States in the early 20th century, becoming a classic appetizer often served at parties and special occasions. Its origins can be traced back to earlier seafood dishes, but it became a staple in American cuisine during the mid-1900s.

Cooking Method

The shrimp can be prepared by boiling or steaming, which helps to retain their flavor and texture.

Key Ingredients

• – Shrimp: Fresh or frozen, typically deveined and peeled.

• – Cocktail Sauce: A tangy mix often made with ketchup, horseradish, and lemon juice.

• – Lemon: Fresh lemon wedges are served alongside for squeezing.

Famous Variations

• – Spicy Shrimp Cocktail: Incorporates additional spices or hot sauce for a kick.

• – Citrus Shrimp Cocktail: Features a citrus marinade or dressing, often including lime or orange.

Cooking Time

• – Preparation Time: 5 minutes

• – Cooking Time: 10-15 minutes

• – Total Time: 15-20 minutes

Recipe Instructions

Ingredients:

• – 1 pound large shrimp (16-20 count, peeled and deveined)

• – Water (for boiling)

• – 1 tablespoon Old Bay seasoning (optional)

• – 1 cup cocktail sauce (store-bought or homemade)

• – Lemon wedges (for serving)

• – Fresh parsley (for garnish, optional)

Instructions:

1. Prepare the Shrimp:

   – If using frozen shrimp, thaw them in the refrigerator or under cold running water.

   – Rinse the shrimp under cold water and pat dry.

2. Boil the Shrimp:

   – In a large pot, fill with enough water to cover the shrimp. Add Old Bay seasoning for extra flavor, if desired.

   – Bring the water to a boil over high heat. Once boiling, add the shrimp.

   – Cook for 2-3 minutes or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become rubbery.

3. Ice Bath:

   – Prepare a bowl of ice water while the shrimp are cooking. Once the shrimp are done, quickly transfer them to the ice bath to stop the cooking process. Let them sit for a few minutes.

4. Drain and Serve:

   – Drain the shrimp and pat dry. Arrange them on a serving platter.

   – Serve with cocktail sauce and lemon wedges on the side. Garnish with fresh parsley if desired.