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Let's Dish With Linda Lou

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

Shrimp Cocktail

on December 28, 2015

2015-12-17 12.01.09

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2015-12-17 12.01.13

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

I like to leave the tails on. They allow you to have something to hold onto while dipping. I also like to steam my shrimp, not boil. Sometimes I may even roast them.

Once I’ve cleaned and prepared the shrimp, I season them simply with Kosher salt,  freshly cracked black pepper, and garlic powder. I toss them really well in a bowl so they are all nice and coated with the seasoning. I have a pot that has a removable basket with a glass lid. I like the glass lid for this because it allows me to see when the shrimp are done.

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.

Prep Time: 15 minutes
Cook Time: 4-5 minutes per batch, time may vary
Total Time: 25 minutes
Ingredients:
1 1/2 pounds extra-large jumbo shrimp, 8-10 count
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly cracked black pepper
1 1/2 teaspoons of garlic powder
Your favorite cocktail sauce
garnish with lemon slices
leafy greens for garnish

Directions:
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, season them simply with Kosher salt,  freshly cracked black pepper, and garlic powder. A lot of the seasoning will fall off during the steaming process.

In a large bowl, toss them really so they all get nice and coated with the seasoning. I have a pot that has a removable basket with a glass lid. I like the glass lid for this because it allows me to see when the shrimp are done.

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 simmer.  Next, place the seasoned shrimp in the steamer basket and lower the basket into the pot. Place the lid on. Cook for around 4-5 minutes, depending on their size or until they are cooked through and tender. If you don’t have a large steamer, steam the shrimp in two batches. Do not overcrowd the shrimp.

Note: A great rule to follow when cooking shrimp.
Once the shrimp form the shape of the letter “C” they are done. If they form the shape of the letter “O”, they’re “overcooked. Do not overfill the steamer basket with shrimp. You may have to do this in batches

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