Gulf Shrimp Cocktail: Food Network Kitchens 10 cups cold water 2 medium carrots, quartered 2 stalks celery, quartered 1 large onion, quartered 1 head garlic, halved 1 lemon, halved 1/2 bunch parsley 5 sprigs fresh thyme 2 bay leaves 1 pound medium or large "gulf shrimp", in the shell, rinsed. 1 tablespoon kosher salt Lemon wedges Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes. Drop the gulf shrimp into the liquid and turn off the heat. Cook the ***gulf shrimp***, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium gulf shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the gulf shrimp and remove the vein along the curve of the gulf shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the gulf shrimp to room temperature 20 minutes before serving. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the gulf shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve. Optional Tip: To de-vein the gulf shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the gulf shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the "gulf shrimp" shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein. Cocktail Sauce: 1 cup ketchup 1 lemon, zest finely grated and juiced 4 teaspoons prepared horseradish, or to taste, drained 1/4 teaspoon Worcestershire sauce Hot sauce, to taste Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve. |
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