Killer Shrimp Cocktail
Big Flavors from a Tiny Kitchen – Ashley Covelli
For the shrimp:
1 lemon, quartered
1 tablespoon whole black peppercorns
1 dried bay leaf
1 small white onion, quartered
2 cloves garlic, smashed
1 pound large shrimp, peeled and devained
Place the lemon, peppercorns, bay leaf, onion and garlic in a large stock pot and fill with water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes, uncovered.
Add shrimp to the water and cook until pink and slightly firm, about 3 minutes. Plunge the shrimp into ice water to stop the cooking. Drain shrimp and chill until ready to use.
For the cocktail sauce:
1 1/4 cup ketchup (I used homemade)
1 tablespoon prepared horseradish
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Lemon wedges, for garnish
To make sauce, combine ketchup, horseradish, lemon zest and juice, Worcestershire and hot sauce in a bowl.
To serve, arrange shrimp on a serving platter. Squeeze a lemon wedge over the shrimp and serve with extra lemon wedges and cocktail sauce for dipping. To make it more Beetlejuice-esque, pour a little cocktail sauce into a martini glass and line the rim of the glass with shrimp and lemon wedges.
Enjoy!