Servings:6 to 8
This classic steakhouse appetizer of enormous poached shrimp with a tangy tomato-based sauce emerged in the late 19th and early 20th century, though oysters were the original shellfish of choice. During Prohibition in the 1920s, the dish was actually served in cocktail glasses, which weren’t otherwise being used.
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For the cocktail sauce:
- 3/4 cup ketchup
- 1/4杯瓶装辣椒酱，例如亨氏
- 2 Tbs. finely grated fresh horseradish
- Juice of half a medium lemon
- 1 Tbs. red wine vinegar
- 1/2汤匙。塔巴斯科辣椒酱
- 1/2汤匙。伍斯特郡酱
- 1/2 tsp. freshly ground black pepper
For the shrimp:
- 2杯干白葡萄酒
- 10 black peppercorns, cracked
- 2条干贝叶
- 1/4 tsp. crushed red pepper flakes
- 一小堆各种各样的新鲜草药，例如欧芹，百里香，莳萝和细香葱
- 2 medium lemons, cut into 1/4-inch-thick slices
- 3 Tbs. fine sea salt
- 40次超约（每磅16至20）或较大的壳虾（最好是野生捕捞）
- Cracked ice or lettuce leaves for serving
Nutritional Information
- Calories (kcal) : 160
- Fat Calories (kcal): 20
- Fat (g): 2
- 饱和脂肪（G）：1
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 1
- 胆固醇（MG）：170
- Sodium (mg): 800
- Carbohydrates (g): 11
- Fiber (g): 0
- Protein (g): 24
准备
使鸡尾酒分ce
- In a medium bowl, whisk together the sauce ingredients. Cover and chill in the refrigerator.
Prepare the shrimp:
- In a 6-quart pot, combine 6 cups water and the wine; bring to a boil over high heat. Tie the peppercorns, bay leaves, pepper flakes, and herbs in a piece of cheesecloth to make a bundle. Add the bundle to the pot, adjust the heat to maintain a steady simmer, and simmer for 25 minutes. Add the lemon slices and salt (the broth should be as salty as seawater). Add the shrimp and cook, stirring occasionally, until just opaque throughout, about 3 minutes, depending on the size of the shrimp. To check for doneness, cut through the shell and into the middle of one shrimp with a paring knife. With a skimmer or slotted spoon, transfer the shrimp to a large rimmed baking sheet. Spread them in a single layer and let cool slightly, about 5 minutes. Transfer to the refrigerator and let cool completely, about 1 hour.
- 剥虾，使尾巴完好无损。使用削皮刀，将每个虾的背面的浅缝裂开，以暴露黑静脉。用刀尖抬起每条静脉，然后用纸巾将其擦掉。
Serve:
- Arrange the shrimp on beds of ice or lettuce leaves in cocktail glasses and serve with the cocktail sauce on the side.
Make Ahead Tips
The sauce may be made up to 2 weeks ahead. The shrimp may be prepared up to 2 days ahead. Store in an airtight container in the coldest part of the refrigerator.
Tip
It can be tricky to tell when shell-on shrimp are cooked through, so check them for doneness early on, and don’t rely solely on the cooking time listed.
Reviews
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Reviews (2 reviews)
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Phoebe1| 12/25/2017Great sauce! My shrimp were conveniently pre de-veined so they cooked in only 2 minutes. I cooked them in batches so I could take them out faster to avoid over cooking. Will never buy a pre cooked shrimp ring again!
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leesee| 05/01/2012
I had been using a cocktail recipe that I thought was the best until I tried this one. I also cooked the shrimp according to the recipe and it was the hit of my party. I had more people ask me for the recipe. Delicious!
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