Easy Peel, Deveined Shrimp Brings Out FLAVOR
1 Minute Boil + 1 Minute Ice Bath and You’re Ready to Dunk
When I lived on the lake, Sundays always got the gang into “strictly commercial” fishing. We were hunting for perch to make into “poor man’s shrimp” in a solemn evening ritual. The skinless filets were cut into shrimp like strips while a pot of water got to the boil. Closed your eyes and you were convinced you were eating a fresh shrimp cocktail.
WAIT, you don’t have to fish and cut filets; you can get frozen easy peel, deveined shrimp and make restaurant grade shrimp cocktail in just minutes.
Trust me, for the best flavor, purchase shell on shrimp. That’s where the flavor is hiding!
- Shrimp – 1/3 – 1/2 pound per diner
- catsup – 1/2 cup
- lemon juice – 2 TBS
- horseradish sauce – 1 – 2 TBS.
- Start a pot of water on the stove, just enough to cover the shrimp and heavily salt so it tastes like the ocean
- Add a few cups of ice cubes to a bowl of water
- Make the cocktail sauce by combine catsup, lemon juice, and horseradish
- Add the shrimp to the boiling water and when it returns to the boil, start timer for 1 minute
- When the timer goes off, strain off the hot water and add the shrimp to the ice bath
- Strain out the chilled shrimp and serve with the sauce