So I make the shrimp and dip on the same day .............. however, I do get jumbo shrimp ahead and keep them in the freezer. I can also buy the cocktail dip ahead. My friend, Maryanne, told me today that fifty years ago a chef in Utica gave her a tip about the boiling water part. He said if you bring the water to the boil, add two stalks of celery with all the leaves on, wait a moment then add the shrimp and proceed until the shrimp are pink. The taste is magnificent and you have a successful shrimp dish every time.
Ingredients
1 Bag of Jumbo Frozen Shrimp
Salt
Cocktail Sauce (or homemade dip see below)
Fresh Lemon Wedges
Tabasco Sauce
Directions
In a large saucepan, bring salted water to the boil.
Drop the frozen shrimp into the boiling water, the shrimp are done when they turn pink. Might take no more than 6 minutes. Test one shrimp by removing it from the water and cutting open with a knife.
If done, drain immediately and then plunge the shrimp into cold water filled with ice cubes. This stops the cooking process.
You may have shrimp with shells. Peel shells off and make sure the black vein along the shrimp’s back has been removed, remove this by slitting over the vein with a knife, it comes right out in one string.
Place shrimp on ice cubes and store in fridge until just before serving.
Serve with a cocktail sauce and lemon wedges. If you like, you can add a little tobasco sauce and lemon juice with the cocktail sauce.
Homemade Horseradish Dip
Ingredients
Mayonnaise
Tomato Ketchup
Tabasco Sauce
Grated Horseradish
Juice of 1 Lemon
Directions
Make a dip using one tablespoon mayonnaise, 3/4 cup tomato ketchup, a shake of Tabasco sauce, a teaspoon grated horseradish, and a tablespoon freshly squeezed lemon juice. Add extra Tabasco and horseradish if you like it more spicy.
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