Thursday, December 31, 2015

SHRIMP COCKTAIL MY WAY ENJOY DAN:

                      SHRIMP COCKTAIL MY WAY by CHEF DAN:
Serves 4-6

POUCHING LIQUID:
2-1/2- quarts of cold water
2(8 Oz) jar clam juice
1/2-onion, sliced
1/2- lemon
3-garlic cloves, peeled and smashed
2-spring’s fresh tarragon
2 teaspoons fennel seeds
1 tablespoon Old Bay
1 teaspoon Seasoned Pepper Medley
1 bay leaf

COCKTAIL SAUCE:
1/2-cup ketchup
1/4-cup EACH chili garlic sauce, and prepared horseradish
1/4-cup Sweet Chili Sauce
1 teaspoon EACH lemon juice and Worcestershire sauce
3 drops Tabasco Chipotle Smoked pepper sauce
A pinch of seas salt
1-1/2-pounds shell on deveined jumbo shrimp

DIRECTIONS:
1.   Stir water and next 9 ingredients together in a stock pot.
2.   Bring to a simmer and cook until flavors blend, about 15 minutes.
3.   Whisk ketchup and next 7 ingredients in a bowl.
4.   Chill for 20-30 minutes.
5.   Bring pouching liquid to a boil; add shrimp when they turn bright pink they are ready about 4-5 minutes.
6.   Transfer shrimp to a bowl of ice water and immerse in ice water until cold.
7.   Arrange cold shrimp on a platter and serve with chilled sauce.

ENJOY DAN:                                                       BON-APPETIITE!!



No comments:

Post a Comment