Yesterday, I realized it was a good thing that I did imitation. My Husband follows the old testament thoughts on shellfish to an extent. Not that he doesn't eat it ever, but I find that his thoughts are that shellfish are bottom feeders and should be eaten in a limited fashion. I agree with the Law (and husband) in this respect, but sometimes I just crave the cockroaches of the ocean: Shrimp. So I figured I would actually buy some and make some homemade cocktail sauce, while preparing something else for Husband if he wasn't in the mood for such things.
This dish is one of my Poppa Bear's FAVORITES. I remember as a child that he would order it at Red Lobster with a Caesar Salad and that would be his meal. I remember fondly how special I felt if he give me one of those shrimps, dipped deep in delishiously tangy cocktail sauce. We would make it at home occasionally and Broder and I would see how much horseradish we could get away with putting in the sauce. It is silly how much nostalgia is summoned up in me over this dish.
Shrimp with Cocktail Sauce
Ingredients
1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Preparation
Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
This was exactly what I wanted for a dinner alone with my "Konmari Method of Tidying" project plowing forward through my books. Again, didn't think there would be anything to get rid of, got rid of 2 bags worth...mind blown.
1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Preparation
Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
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| so simple, so yummy |
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