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Shrimp Cocktail

Serves 4 to 8

Ingredients:

1 onion, peeled and quartered

3 cloves garlic, smashed

2 ribs celery, halved

2 bay leaves

12 peppercorns

8 sprigs of fresh thyme

2 tablespoons salt

1 lemon, halved

2 pounds Black Tiger shrimp, peeled and deveined

Cocktail Sauce:

1 cup ketchup

¼ cup prepared horseradish

1 lemon, zest and juice

dash Worcestershire sauce

dash or two Tabasco® sauce

Directions:

1. Combine the onion, garlic, celery, bay leaves, peppercorns, thyme and salt in a large stockpot and add 4 quarts of water. Squeeze the lemon into the water and toss the squeezed lemon halves into the pot as well. Bring the mixture to a simmer and let it simmer gently for 20 to 30 minutes.
2. Prepare the shrimp while the water simmers – peel and devein and make sure the shrimp is no longer frozen.
3. Prepare the cocktail sauce by combining all ingredients in a bowl and mixing well.
4. Drop the shrimp into the simmering liquid and turn off the heat. Give the shrimp a stir and let them sit in the hot liquid for about 3 minutes or until the water comes back to a boil. They should turn bright pink and feel firm if squeezed. Drain the shrimp and transfer the shrimp to an ice bath to cool for a few minutes. Remove from the ice bath and dry well. You can do this step a day ahead of time if desired.
5. Serve the shrimp with the cocktail sauce to dip into.

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Meredith Laurence - Blue Jean Chef