I'm bringing the 60's back. That's right folks, Shrimp Cocktail! You may ask why, and the answer is simple; there is no other appetizer that is easier to make while being utterly delicious at the same time. I'm a bit of a control freak. I admit it and yes, I am working on it. Well, in all other areas of my life except for the kitchen. I just can't let go. Particularly where entertaining is concerned. That's why I am all for fool-proof appetizers, especially during the frantic holiday season. It doesn't really get more fool-proof than Shrimp Cocktail. All you have to do is boil the shrimp and the cocktail sauce can be made the night before, ideal.
Now, I know many of you have shunned Cocktail Sauce but I personally love it. So I'm including a homemade recipe here because it's far too easy to make at home that there is no need to buy it.
Happy Holidays everyone!
1 lb raw shrimp, shells on, deveined
2 TBSP Old Bay Seasoning
Bring a large pot of water to a boil. Place the shrimp, old bay seasoning and lemon in the boiling water. Boil shrimp for 3-4 minutes, or just until pink. Drain the shrimp and place them in the refrigerator until thoroughly chilled. Once chilled, remove the shrimp from the fridge and peel the shrimp, leaving the tails intact. Serve with lemon wedges and cocktail sauce. Optional: Serve the shrimp on a bed of bibb lettuce or crushed ice.
1/2 cup ketchup
1 1/2 tsp hot horseradish
couple dashes Worcestershire
couple dashes tobasco
1 tsp lemon juice
Combine all ingredients in a small bowl. Cover and refrigerate.