The #1 most popular seafood in the United States is….. SHRIMP!!!!! and listen this, each year Americans take down close to 850 lbs of it.
Another industry fact is that 80% of the shrimp we consume is in restaurants… well I am going to try and skew that number with this recipe for Shrimp Cocktail.
- 1 Pound of uncooked Shrimp (de-veined and peeled if possible)
- 2 carrots – chop in to 3 or 4 pieces
- 2 celery stalks – chop in to 3 or 4 pieces
- 1/2 an onion
- 1/4 of a lemon (don’t squeeze)
- 1/4 bunch of parsley
- 5 sprigs of thyme
- Kosher salt and Peppercorns
- 2 bay leaves if you have them
- 10-12 cups of water (depending on your pot size)
- 1 cup of white wine
First you have to create a Court Bouillon to poach the shrimp! Put everything from above except the shrimp and wine into a pot. Bring to a boil and cover with the lid slightly ajar for 30 minutes. Next you need to strain all the veggies out of broth. Put the liquid back in the pot, add your wine and bring to a boil. Now the Shrimp…! drop in your shrimp to poach. It seriously only takes like a minute and half to cook. Remove and put in the freezer for several minutes to stop the cooking process. Also I like my shrimp COLD! repeat until you’ve poached all the shrimp.
Let the court bouillon cool down and then freeze it because you can use it to make shrimp on another day!
Serve the shrimp on a platter with cocktail sauce (click here for good recipe) and also lemon wedges. Make sure you have a bowl for the shrimp tails. No one likes to be stuck holding a shrimp tail. No one!!
EASY, so make it happen!
oh yeah…let me know how it turns out!