Name: Shrimp Cocktail
Cook time: 600 s
Total time: 600 s
Yield: 12 shrimps
Ingredients: For the cocktail sauce:; 1/2 cup ketchup; 2 tbsp horseradish; 1/2 lemon, juice; 1 tsp hot sauce; 1 tsp Worcestershire sauce; Black pepper (to taste); Sea salt (to taste); For the shrimps:; 2 quarts of water; 11 clean shell on shrimps; 1 tbsp salt; 1/2 lemon; For the ice bath:; 17 1/2 of ice; 2 cups of water

BENGINGI

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Shrimp Cocktail

cook:

10 min

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Shrimp cocktail is definitely a dish best made at home, and for two good reasons. First, you control the quality of the ingredients—crucial when it comes to seafood. Second, making your own cocktail sauce is incredibly easy and infinitely better than store-bought. I just realized how deep the American obsession with that sauce runs, and honestly, I get it. This is the perfect dish for a romantic occasion or when you just want to treat yourself. And the best part? Both the poached shrimp and the cocktail sauce can be made in advance.

12 shrimps

original

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Ingredients

For the cocktail sauce:

½ cup ketchup

2 tbsp horseradish

½ lemon, juice

1 tsp hot sauce

1 tsp Worcestershire sauce

Black pepper (to taste)

Sea salt (to taste)

For the shrimps:

2 quarts of water

11 clean shell on shrimps

1 tbsp salt

½ lemon

For the ice bath:

17 ½ of ice

2 cups of water

Directions

Step 1

Prepare an ice bath by combining plenty of ice and cold water in a bowl. Do this after you start boiling the shrimp so the ice stays solid and fully chills the shrimp when they come out.

17 ½ of ice

2 cups of water

Step 2

Bring a pot of water to a boil. Add a generous pinch of salt, squeeze in the juice of half a lemon, then drop in the rind for extra flavor.

2 quarts of water

1 tbsp salt

½ lemon

Step 3

Drop the shrimp into boiling water for exactly 3 minutes, then immediately transfer them to the ice bath. Let them chill for 2 minutes, then remove from the water.

11 clean shell on shrimps

Step 4

Peel the shrimp, leaving the tail intact. Lightly pat dry with a paper towel, then refrigerate until ready to serve.

Step 5

For the cocktail sauce (can be made in advance), simply mix all the ingredients in a bowl, then transfer to the coupe glass.

½ cup ketchup

2 tbsp horseradish

½ lemon, juice

1 tsp hot sauce

1 tsp Worcestershire sauce

Black pepper (to taste)

Sea salt (to taste)

Step 6

Arrange the poached shrimp, tails on, around the rim of the coupe glass.

Step 7

YASSS!

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