Well, aren’t you fancy! This classic appetizer comes together in minutes for an impressive addition to Friday cocktail hour or Sunday brunch!
- 1 lb Shrimp, peeled and deveined, and defrosted
- 1 container Carolina Flavors Cocktail Sauce
- 2 Lemons
Poaching shrimp for a shrimp cocktail can be done in a myriad of ways. The liquid you cook your shrimp in is going to add flavor that compliments the natural flavor of the shrimp. You can use this method by adding to your cooking liquid as much as all of the above optional ingredients or as little as salt.
- Fill a large pot with water (at least 6 quarts), leaving room for when you add the shrimp. Season the liquid well with kosher salt. Prepare a large mixing bowl half full with ice and set aside.
Rough cut a shallot, and throw into the pot. Cut a lemon in half and squeeze juice into liquid and drop lemon halves directly into the water as well. Add a handful of parsley stems, 1 TB of peppercorns and 1 C of white wine.
Seasoning Method #2
Add ¼ C Old Bay Seasoning. Cut a lemon in half and squeeze juice into liquid and drop lemon halves directly into the water as well.
- Bring water to a boil. Add shrimp directly to the pot all at once and stir. Bring back to a simmer and cook for 5-7 minutes. It is important not to overcook shrimp, this will cause them to be chewy. For a nice tender shrimp, cook them until they are beginning to curl or are curled, turned a nice pink, and are just cooked through.
- As soon as they are cooked remove shrimp with a skimmer or slotted spoon and place directly into the waiting ice. Gently toss to get shrimp into ice and stop the cooking process. Add a bit of cooking liquid or water if needed to cream a water bath to cool the shrimp.
Let shrimp sit for a few minutes in the ice bath to cool. Remove shrimp from ice and enjoy chilled with cocktail sauce, and lemon wedges.