SHRIMP COCKTAIL SERVING IDEAS RECIPES

Steps:

• Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
• Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
• To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
• Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
• Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
• Yield: 1 1/2 cups

Steps:

• For the shrimp: Fill a large pot with 8 cups cold water. Squeeze in the lemon juice, then add the lemon halves. Add the onion, garlic, Old Bay, bay leaf, salt and peppercorns and bring to a simmer over medium heat; cook for 20 minutes. Scoop out the solids and return the liquid to a simmer.  Fill a large bowl halfway with ice. Add 3 cups of water and place a smaller bowl inside (but don’t let the water get in the smaller bowl!).  Add the shrimp to the pot with the simmering liquid and stir, then cover and turn off the heat. Let sit until the shrimp are pink, curled and opaque throughout, 3 minutes for smaller shrimp and 4 minutes for larger shrimp. Using a slotted spoon, transfer the shrimp to the bowl set over the ice bath. Gently stir every few minutes to cool down the shrimp. Once they’re no longer steaming, put the shrimp on a platter and refrigerate until cold, at least 30 minutes.  Meanwhile, for the cocktail sauce: Stir the ketchup, horseradish, hot sauce, Worcestershire sauce, salt and pepper in a small bowl. Chill at least 30 minutes before serving. Serve with the shrimp.