Perfect Boiled Shrimp and Cocktail Sauce
photo by Nimz_
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Boiled Shrimp
- 3 quarts water
- 1 bay leaf
- 1 lemon, quartered
- 1 tablespoon black peppercorns
- 1 lb shrimp
-
Cocktail Sauce
- 1⁄2 cup chili sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon prepared horseradish
- 1⁄4 teaspoon hot red pepper sauce
- 1⁄4 teaspoon Worcestershire sauce
directions
- Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
- Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
- To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
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Reviews
-
Not sure why you would want to peel the shrimp before you cooked them other than to make eating them easier!! You totally lose flavor when you take the shell off. What has greater flavor a boneless ham or bone-in ham? So goes the same with shrimp! The bone and the shell protect the flavor. I have been selling and cooking meat and seafood for 30 years and certainly can tell the differance. Also only buy wild caught shrimp for best taste!!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!