There is not much better than fresh shrimp cocktail. That is probably why you see it served at most gatherings – from small get-togethers to the most special of holiday parties. When it’s good, it’s oh so good. The best shrimp are sweet in flavor, with a crisp texture when you bite into them.
Let me ask you this though….what do you think of when you hear “shrimp cocktail”? The sad fact is that most people envision that dreaded shrimp ring. You know it – you’ve probably bought one – the black plastic ring holding several tiny, wet, rubbery shrimp - the sad container of bland cocktail sauce.
Next time you are planning a get together, do yourself a favor – do your guests a favor and walk right past those shrimp rings. Instead, head straight to the seafood counter and purchase some frozen, uncooked shrimp or very, very recently thawed uncooked shrimp.
Why frozen? Good question! When you see shrimp at the seafood counter that is not frozen – chances are it was at one time. So, unless you know exactly when that shrimp was thawed, it may be best to purchase frozen uncooked shrimp and thaw when needed. Unfrozen shrimp only have a shelf life of two days. My advice, get to know your fish monger. Chances are, they won’t steer you wrong.
What You’ll Need:
- large pot or skillet
- 1 stalk of celery
- large handful of parsley
- Old Bay seasoning
- shrimp/prawn of your choice. We used Hawaiian Blue Prawn.
1.) Add 1 inch of water to the bottom of your large pot or skillet. Add 1 stalk of celery, a handful of fresh parsley, a sprinkling of Old Bay seasoning and a hearty pinch of salt to the water.
2.) Bring the water to boiling, add your shrimp. The shrimp will cook quickly – only for about three to four minutes – depending on size.
3.) Remove from heat and drain. Serve hot or cold with your favorite cocktail sauce. Our favorite cocktail sauce consists of a few tablespoons of the hottest horseradish we can find mixed with ketchup and a squeeze of lemon.