Saturday, April 14, 2012

Delicious Food: Boiled Shrimp & Datil Pepper Cocktail Sauce

Tonight I wanted just an easy meal: boiled shrimp and a salad with a crisp white wine, or maybe an ice cold beer.  I love this. The Old Girl loves this. So its one of our easy "go to" dinners.  Shrimp can be tricky.  Overcooked shrimp is NARSTY and inedible.  So I try to always use fresh, not frozen shrimp and cook them like we always have: in the shell, and with reverence.

GENTLY Boil These Puppies!

I boil together 4 quarts of water,  a quarter cup of Old Bay Seasoning, a lemon cut in quarters, a bay leaf and a few peppercorns. When they get to a rolling boil, drop in the shrimp (I used a little over a pound) and boil for 4 minutes.  NO LONGER.  Remove them to a container filled with ice and let them cool.

BRRR!  Ice them down immediately!

While the shrimp cool, I make a cocktail sauce that is a little different.  First off, I hate bottled cocktail sauce. Please, PLEASE don't do it to yourself.  Make a quick sauce with your own twist. Here's mine:

Great Ingredients Make Great Sauce
I use a good quality catsup, a very good quality grated horseradish (only because I couldn't find fresh today), some of my favorite hot sauce (this one made in my old home town of St. Augustine), some very finely mined green onions for texture, a bit of Old Bay to taste, a squeeze of lemon and VOILA!  Its delicious.  I have also substituted a Chipotle Tabasco for the Datil Pepper sauce - whatever you like makes it your own.


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