Shrimp Cocktail

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 15 minutes

材料

24 large shrimp (21-25 count per pound, raw, deveined, easy peel or peeled, thawed*)

1/2 tsp. salt

1/2 of a lemon (optional)

8-10 peppercorns (optional)

a handful of fresh parsley (optional)

1 cup ketchup

2 Tbsp. horseradish

Pinch of salt

1 tsp. lemon juice (optional)

1/2 tsp. Worcestershire sauce (optional)

1/2 tsp. hot sauce, like Tabasco (optional)

手順

Fill a large saucepan 3/4 full of water.

Add salt.

If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.

Bring the pot to a rapid boil over high heat.

Remove from the heat and let it stop boiling.

Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.

Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.

When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.

Peel shrimp but leave the tails on.

In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using.

Taste, add more horseradish if desired.

Divide sauce among 4 small bowls or wine glasses or martini glasses.

Hang shrimp from the rims. Serve immediately. (See above in blog post for alternate serving suggestions.)

メモ

*I prefer shrimp that are easy-peel or peeled but that still have the tail, because the tail makes a good handle for when you’re dipping them in the sauce. Note also that you can make this recipe using still-frozen shrimp. You just need to keep them in the hot water (step#6) for longer, about 10 minutes

栄養

• サービングサイズ: 6 shrimp and 1/4 cup coc
• カロリー: 188
• 脂肪総量: 0.8 g
• 飽和脂肪: 0.1 g
• トランス脂肪: 0 g
• コレステロール: 182.5 mg
• ナトリウム: 971 mg
• 炭水化物総量: 22.7 g
• 食物繊維: 1 g
• 糖質総量: 17 g
• タンパク質: 23.4 g