Spicy Boiled Shrimp with Cocktail Sauce
Recipe courtesy of Ralph Brennan's New Orleans Seafood Cookbook
Makes 6 Appetizer Servings
1 large onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1/2 bulb of garlic, cut to expose all the cloves
2 lemons, halved
3 tablespoons kosher salt
2 tablespoons Zatarain's Liquid Boil seasoning
1/2 teaspoon ground cayenne
8 cups water
18 colossal, jumbo, or extra-large shrimp, preferred, or 30 large shrimp; peeled and deveined, with tails but not heads
a double recipe cocktail sauce well chilled
In a nonreactive 5 1/2 quart pot, combine the onions, celery, garlic, lemon halves, kosher salt, seafood boil, and cayenne. Add the 8 cups of water. Bring the liquid to a boil over high heat. Reduce heat and let simmer, uncovered, for 10 minutes.
Add the shrimp and return liquid to a boil. Remove from heat and let sit, uncovered for five minutes.
Strain the shrimp and other contents of the pot in a large mesh strainer. Spread the strained shrimp and other ingredients from the strainer on a rimmed baking sheet and refrigerate uncovered until well chilled, at least two hours, before serving. (This can be done early on the day of serving.)
Serving Suggestion: If the shrimp size is extra-large to colossal, allow three shrimp per person. If the size is large, allow five per person.
Seafood Cocktail Sauce
Recipe courtesy of Ralph Brennan's New Orleans Seafood Cookbook
Makes 1 generous cup
1 tablespoon prepared horseradish, plus a little for garnish
1 cup ketchup
1 teaspoon mild Louisiana pepper sauce, such as Crystal brand
1/2 teaspoon worcestershire sauce
pinch of kosher salt
pinch of freshly ground black pepper
2 stalks celery, coarsely chopped
1/2 bulb of garlic, cut to expose all the cloves
2 lemons, halved
3 tablespoons kosher salt
2 tablespoons Zatarain's Liquid Boil seasoning
1/2 teaspoon ground cayenne
8 cups water
18 colossal, jumbo, or extra-large shrimp, preferred, or 30 large shrimp; peeled and deveined, with tails but not heads
a double recipe cocktail sauce well chilled
In a nonreactive 5 1/2 quart pot, combine the onions, celery, garlic, lemon halves, kosher salt, seafood boil, and cayenne. Add the 8 cups of water. Bring the liquid to a boil over high heat. Reduce heat and let simmer, uncovered, for 10 minutes.
Add the shrimp and return liquid to a boil. Remove from heat and let sit, uncovered for five minutes.
Strain the shrimp and other contents of the pot in a large mesh strainer. Spread the strained shrimp and other ingredients from the strainer on a rimmed baking sheet and refrigerate uncovered until well chilled, at least two hours, before serving. (This can be done early on the day of serving.)
Serving Suggestion: If the shrimp size is extra-large to colossal, allow three shrimp per person. If the size is large, allow five per person.
Seafood Cocktail Sauce
Recipe courtesy of Ralph Brennan's New Orleans Seafood Cookbook
Makes 1 generous cup
1 tablespoon prepared horseradish, plus a little for garnish
1 cup ketchup
1 teaspoon mild Louisiana pepper sauce, such as Crystal brand
1/2 teaspoon worcestershire sauce
pinch of kosher salt
pinch of freshly ground black pepper
In a non-reactive medium-size mixing bowl, thoroughly blend together 1 tablespoon of the horseradish with all the other sauce ingredients.
The sauce may be served immediately,but it reaches its peak of flavor after being chilled in an airtight, nonreactive container for one or two days before it is used. It will last several days in the refrigerator.
Serving suggestion: Just before serving the sauce, adjust the seasonings to your taste and garnish the center of the serving bowl with a little prepared horseradish.
The sauce may be served immediately,but it reaches its peak of flavor after being chilled in an airtight, nonreactive container for one or two days before it is used. It will last several days in the refrigerator.
Serving suggestion: Just before serving the sauce, adjust the seasonings to your taste and garnish the center of the serving bowl with a little prepared horseradish.
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