Shrimp Cocktail
Add some bite-sized glam to your Chirstmas appetizer spread with the recipe for a simple Shrimp Cocktail.
- Serves: 4 to 6 servings
- Prep Time: 15 minutes
- Cook Time: 3 minutes
Ingredients
- 10 cups cold water
- 2 medium carrots, quartered
- 2 stalks celery, quartered
- 1 large onion, quartered
- 1 head garlic, halved
- 1 lemon, halved
- 1/2 bunch parsley
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 pound medium or large shrimp, in the shellf, rinsed
- 1 tablespoon kosher salt
- 12 oz. Red Duck Organic Cocktail Sauce
- Lemon Wedges
Instructions
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.
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