Better than restaurant quality with a spicy homemade shrimp cocktail sauce.
It might have been the shock of the fresh mountain air.
(In Florida, the largest mountain we have is a speed bump.)
Simply Recipes / Annika Panikker
Woooaaahhh…. $18 for a shrimp cocktail!
Are you kidding me?
I was too embarrassed to change my order because really, it was my own lingering finger’s fault.
Simply Recipes / Annika Panikker
When the shrimp cocktail arrived, I was still sulking (curse my slow finger!)
but then I saw the plate.
It really was the real deal.
Simply Recipes / Annika Panikker
If you make a C with your forefinger and thumb, thats how big the shrimp were.
Seasoning for Shrimp Cocktail
The tangy, spicy shrimp cocktail sauce was a house recipe.
Yeah, $18 was still expensive for shrimp cocktail.
Simply Recipes / Annika Panikker
Be sure to use a large enough pot, and check that theres plenty of water in it.
Allowing the crustaceans to move around when boiling will help them cook quickly and evenly.
No Old Bay Seasoning?
Simply Recipes / Annika Panikker
Storing Shrimp Cocktail Sauce
Store any leftover cocktail sauce in a sealed jar in the refrigerator.
Homemade shrimp cocktail sauce will keep in the fridge for one to two weeks.
I like to buy tail-on, shell-on, deveined shrimp.
Simply Recipes / Annika Panikker
Of course, use what you’re able to find at the market.
The shrimp in this recipe are boiled unpeeled, which helps to intensify the shrimp flavor.
Use the toothpick to gently lift out the vein.
Recipe adapted fromGrove Park Inn, Asheville, North Carolina.
The chef specifically recommendedHeinz chili sauceits not very spicy and has a nice, sweet taste.
If you use another throw in of hot chili sauce, just start with a couple tablespoons first.
Then, taste and adjust.
Refrigerate until ready to serve.
Have a large bowl of ice water ready and set near the sink.
Bring to a boil.
Add the shrimp to the pot.
When the water returns to a boil, the shrimp should be done.
The shrimp should be bright pink.
Immediately, drain and place the shrimp into the ice bath to cool for 2 minutes.
Peel the shrimp (leaving the tails on).
Drain and serve with the cocktail sauce on the side.
