Monday, February 15, 2010

Shrimp Cocktail

Shrimp Cocktail with Horseradish Cocktail Sauce from America's Test Kitchen Cookbook

2 tsp fresh lemon juice
2 bay leaves
1 tsp salt
1 tsp black peppercorns
1 tsp. Old Bay Seasoning
1 lb. extra-large shrimp peeled and deveined
1 c. Horseradish Cocktail Sauce:

Bring the lemon juice, bay leaves, salt, peppercorns, Old Bay, and 4 cups of water to a boil in a medium saucepan for 2 minutes. Remove the pot from the heat and add the shrimp. Cover and steep off the heat until the shrimp are firm and pink, about 7 minutes. Drain the shrimp and plunge immediately into ice water. Drain and refrigerate the shrimp until thoroughly chilled, about 1 hour. To serve, arrange on a platter with the cocktail sauce.

Horseradish cocktail sauce:
1 c. ketchup
2 Tbs. fresh lemon juice
2 Tbs. horseradish
2 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. pepper

Stir all of the ingredients together in a small bowl. Season with additional horseradish and Tabasco as desired.

We made this Friday night and kept it in the fridge until Saturday night for serving.