Shrimp Cocktail
Poached shrimp in aromatics and a red pepper and horseradish cocktail sauce.
Ingredients
Poached Shrimp
- 2 lbs 13/15 Uncooked Tail On, Shrimp; Thawed and Rinsed
- 2 Bay Leaves
- 1 Lemon Halved
- 1 tbsp Black Peppercorns
- 4 Cloves of Garlic
- 4 qts Water
Cocktail Sauce
- 2 Large Red Bell Peppers Roasted, peeled, seeds removed
- 1 tbsp White Wine Vinegar
- 1 tbsp Lemon Juice
- 1 Chopped Garlic Clove
- 1 tbsp Prepared Horseradish
- 2 tbsp Chopped Parsley
- 1 tbsp Olive Oil
- Pinch of Black Pepper
Instructions
Poached Shrimp
- Add water, garlic, lemon, bay leaves, and peppercorns to a pot and bring to boil. Lower the heat to medium and simmer for ten minutes.
- Turn off the heat then add the shrimp to the water.
- Let the shrimp cook until they are pinkish red, about three minutes.
- Remove the shrimp from the water and let cool to at least room temperature before serving.
Cocktail Sauce
- Combine all ingredients into a food processor and blend until smooth. Refrigerate until it has cooled and thickened.