Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Shrimp Cocktail

on December 28, 2015

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It’s really all about taking a simple dish and making it look like a million dollars. I mean we eat with our eyes first, right? When I make shrimp cocktail as an appetizer, I like to buy the large shrimp. When you buying shrimp, you’ll notice a numbers underneath the price, like  16-20, 8-10. These numbers let you know about how many shrimp are in a pound. The smaller the numbers, the larger the shrimp will be. I like to leave the tails on. They give you something to hold onto while dipping. I also like to steam my shrimp, not boil. Now sometimes I’ll even roast them.

Once I’ve cleaned and prepared the shrimp, I season them with simply, Kosher salt, black pepper, and garlic powder. I toss them really well in a bowl so they are all nice and coated with the seasonings, and just simply steam them. I have a pot that has a removable basket and a glass lid. I like the glass lid, it allows me to see when the shrimp are ready to come out.

Note: A great rule to follow when cooking shrimp. Once the shrimp form the shape of the letter “C” they are done. Don’t let them form the shape of the letter “O” they’re “over cooked.

When plating, I place some leafy greens on the bottom and lay the shrimp down around the cocktail sauce. Having a homemade cocktail sauce or a really good store bought one works just fine.  Simple but elegant.


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