It’s all about taking a simple dish and making it look like a million dollars. I mean, we eat with our eyes first, right? This is my Shrimp Cocktail.

When I make a Shrimp Cocktail for an appetizer, I like to buy extra-large jumbo shrimp. When you’re buying shrimp, you’ll notice a number below the price; numbers like 16 to 20 or 8 to 10. These numbers let you know how many shrimp are in a pound. The smaller the numbers, the larger the shrimp.

I like to leave the tails on. This allows you to have something to hold onto while dipping. I also like to steam my shrimp instead of boiling them. Sometimes I may even roast them.

Once I’ve cleaned and prepared the shrimp, I season them simply with Kosher salt,  freshly ground black pepper, and garlic powder. In a large mixing bowl, give them a good toss, making sure they are all nice and coated. I have a pot that has a removable basket and a glass lid. I like the glass lid because it allows me to know the second the shrimp are ready.

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: 4 to 5 minutes, per pound (10 shrimp)
Total Time: 50 minutes
Yields: 4 servings
Equipment: paring knife, steamer with basket, large mixing bowl, rimmed baking sheet pan

Ingredients:
2 pounds extra-large jumbo shrimp (8 to 10 counts per pound), cleaned, deveined, and the tails remain on
1 1/2 tablespoons kosher salt
1 1/2 teaspoons of black pepper, freshly-ground
1 1/2 teaspoons of garlic powder
Garnishes:
Favorite cocktail sauce
Lemon slices
Leafy greens

Instructions:
Use a paring knife to cut up the back end of each shrimp, exposing the vein if there is one. Rinse out any dirt or vein with cold water. Leave the shell to the tail on each one.

Once I’ve cleaned and prepared the shrimp, I transfer them to a large mixing bowl. Season simply with kosher salt,  freshly-ground black pepper, and garlic powder, and toss to coat. The amount of seasoning may seem like a lot, but most of the seasoning will fall off during the steaming process.

Use a steamer with a removable basket and a glass lid. The glass lid will let you know the second the shrimp is ready.

Fill the bottom of the steamer pot with water to the “Fill Line”. The water should not touch the shrimp. Turn the heat to medium. Bring the water to a hard simmer. Next, place 8 to 10 seasoned shrimp, the first batch, into the steamer basket, then lower the basket into the pot. Place the lid on. Steam for 4 to 5 minutes until just cooked through. Repeat this process for the second batch.

Transfer the steamed shrimp onto a rimmed baking sheet lined with parchment paper. Spread the cooked shrimp out into one even layer and chill for 30 minutes.

To Serve: Cover a serving plate with leafy greens. Lay the shrimp down around the cocktail sauce. Having a homemade cocktail sauce or a good store-bought one works just fine.

There you have it, my Shrimp Cocktail, simple but elegant.

Notes:
1) When you store your shrimp before cooking, place them in a plastic baggie. Release all the air from the baggie. Spread the shrimp out flat in the baggie. Using a baking dish or something similar, place the baggie of shrimp over ice in the refrigerator.

2) A great rule to follow when steaming, sautéing, or boiling) cooking shrimp.
Once the shrimp form the letter “C,” they are done. If they form the letter “O,” they are overcooked. Do not overfill the steamer basket with shrimp. You may have to do this in batches.

3) It’s best to serve shrimp the same day you cook them because of flavor and texture. If you need to store shrimp after they’ve been cooked. Transfer to an air-tight container with a lid. Keeps up to 2 days in the refrigerator until ready to serve.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.