This recipe is for a shrimp cocktail like none other you have ever tasted! Ingredients you will need for the Court Bouillon: Water Onions Garlic Lemon Bay leaf Peppercorns Tarragon sprigs Old bay seasoning Salt First we are going to make a poaching liquid for fish called also a fancy French name Court- Bouillon. In a pan you are going to add water, onions, which have been sliced, lemon juice and the lemon, garlic, bay leaf, peppercorns, tarragon sprigs, old bay and salt. Turn the heat on high. Stir the ingredients and bring to a simmer. Simmer for at least 15 to 20 minutes. Let the entire flavors blend together. Ingredients you will need for the hot sauce: Extra hot horseradish Chili sauce Ketchup Tabasco sauce Lemon juice (just a little) Salt (a little) Worchester sauce Mix all of the ingredients into a small bowl. Refrigerate before serving. Easy peel extra large shrimp Turn up the heat on your poaching liquid until it is boiling rapidly. While the liquid is heating, put a bowl with water and ice next to the stove and have a hand strainer available to remove the shrimp from the boiling liquid. When the liquid is boiling rapidly, put in the shrimp and boil for approximately 5 minutes. Shrimp will turn from translucent to pink when done. Take out when done with the strainer and put in the ice water. Once shrimp has cooled down, they are ready to serve. Put the shrimp on a dish, peeled or unpeeled with some lemon slices and the hot sauce. Enjoy.
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