©2000
AuthorDartagnan"classic shrimp cocktail with a fresh VooDoo Chile de Árbol Cocktail Sauce sends this to just below a nuclear level in flavor"
Add items 1-5 to a non-reactive bowl, Mix well.
THIS IS TO PERSONAL TASTE: Add 1/2 teaspoon of lemon juice and 1/8 teaspoon of the super fine zest. UNLESS YOU LIKE A LITTLE MORE CITRUS FLAVOR.... IN THAT CASE ADD ALL
Prepare an ice bath in a large mixing bowl with water and ice, big enough to hold your shrimp.
In a large Dutch oven, heat 8 cups water, lemon slices, bay leaves, red pepper, ¼ cup salt over medium-high heat let simmer 5 minutes. Add shrimp; turn off heat, cover and poach until bright pink and firm, about 4 minutes.
Remove using a slotted spoon, immediately place in the ice water bath until cool. Drain well. Peel shrimp to tail. Chill well.
To serve, place cocktail sauce in vessel, garnish, place 3-5 shrimp around rim. Chill until serving
Ingredients
Directions
Add items 1-5 to a non-reactive bowl, Mix well.
THIS IS TO PERSONAL TASTE: Add 1/2 teaspoon of lemon juice and 1/8 teaspoon of the super fine zest. UNLESS YOU LIKE A LITTLE MORE CITRUS FLAVOR.... IN THAT CASE ADD ALL
Prepare an ice bath in a large mixing bowl with water and ice, big enough to hold your shrimp.
In a large Dutch oven, heat 8 cups water, lemon slices, bay leaves, red pepper, ¼ cup salt over medium-high heat let simmer 5 minutes. Add shrimp; turn off heat, cover and poach until bright pink and firm, about 4 minutes.
Remove using a slotted spoon, immediately place in the ice water bath until cool. Drain well. Peel shrimp to tail. Chill well.
To serve, place cocktail sauce in vessel, garnish, place 3-5 shrimp around rim. Chill until serving