Recipes

Shrimp Cocktail

Shrimp Cocktail Recipe
Recipe adapted from Grove Park Inn, Asheville North Carolina.
If you are using frozen shrimp, defrost them in a bowl of ice water in the refrigerator.
For the shrimp:
2 tablespoons Old Bay Seasoning
1 lemon, halved
 1 teaspoon granulated garlic
1 clove garlic, finely minced
1/2 teaspoon chili powder
1 teaspoon salt
 24 extra large tail-on raw shrimp (more if you are using smaller shrimp) or use frozen shrimp.
For the cocktail sauce:
 1/2 cup Heinz chili sauce*
1 cup ketchup
1 tablespoon horseradish
 1 dash Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon Tabasco
1/2 clove garlic, finely minced
 1 tablespoon cilantro, chopped
* The chef specifically recommends Heinz chili sauce – it’s not very spicy and has a nice sweet taste. If you use other type of hot chili sauce, just start with a couple tablespoons first, then taste and adjust.
Method
To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve.
Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink.
Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce.