Time: 40 min.
Complexity: easily
Servings: 4 - 6

Cocktail shrimp are a great appetizer for any occasion. Whether it's a festive dinner or a casual house party, they're always a hit. To make delicious shrimp, simmer them in a quick vegetable broth, not water, which imparts a wonderfully spicy aroma and flavor. You can cook them ahead of time and refrigerate them. Before serving, arrange the peeled shrimp (leave the tails on) in glasses filled with a simple yet delicious cocktail sauce made from ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.

Ingredients:

Court broth

• 10 cups of cold water
• 2 medium carrots, cut into 4 pieces
• 2 stalks celery, cut into 4 pieces
• 1 large onion, cut into 4 pieces
• 1 head of garlic, cut in half
• 1 lemon, cut in half
• Half a bunch of parsley
• 5 sprigs of fresh thyme
• 2 bay leaves
• 1 tbsp coarse salt

Shrimps

• 450 g medium or large shrimp in shells, rinsed
• Lemon wedges

Cocktail sauce

• 1 cup ketchup
• Finely grated zest and juice of 1 lemon
• 4 tsp prepared horseradish, or to taste (drain the liquid)
• 1/4 tsp Worcestershire sauce
• Hot sauce, to taste

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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shrimps, bouillon, bay leaf, thyme, creamy horseradish, ketchup

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Preparation:

Step 1
• Pour water into a saucepan, add carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaf, and salt, and bring to a boil over high heat. Reduce heat, slightly open the lid, and simmer for 10-30 minutes.
Step 2
• Add the shrimp to the liquid and turn off the heat. Cook, stirring occasionally, until the shrimp are crisp and pink, about 2-2.5 minutes for medium shrimp, 3 minutes for large shrimp. Drain and cool to room temperature. Peel the shrimp and, if desired, remove the intestinal veins along the crease of each shrimp. Refrigerate if not serving immediately. If you refrigerated the shrimp, bring them to room temperature by removing them from the refrigerator about 20 minutes before serving.
Step 3
• To serve, place the cocktail sauce in a medium bowl and arrange it around the shrimp, or hang them on the rims of glasses and pour the sauce inside. Garnish with lemon and serve.
  
  

  Culinary advice

  
  To devein shrimp before cooking, hold the shrimp between your thumb and forefinger, rounded side up. Insert the pointed end of a wooden skewer into the junction of the second and third shell segments, about 0.3 cm deep. Gently push the skewer through the shell, then lift it up to remove the vein.
Step 4
• Cocktail sauce.
  
  In a small bowl, combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce. Add hot sauce if desired. Mix well and refrigerate until ready to serve.

Votes: 1

Author of the recipe - Jackie Hourigan is a writer and host of a cooking show.