Empty My Fridge
Shrimp Cocktail with the Perfect Cocktail Sauce | Chef Jean-Pierre
Ingredients
- Shrimp1 lb
- Salt for the Water
- Ketchup1 ½ cups
- Horseradish sauce1–2 tbsp
- Lemon1 tbsp
- Garlic · chopped1 tsp
- Worcestershire sauce½ tbsp
- Fleur de Sel Salt otherwise use your favorite salt
- Pepperto taste
- Sriracha sauce1 dash
- Vodkato taste
Instructions
- Peel and devein the shrimp, leaving the tails on.
- Bring a pot of salted water to a boil, using as much salt as you would for pasta. Add the shrimp and cook until the water boils and foam appears on the surface, checking that they are opaque. The whole process should take less than one minute.
- Drain the shrimp right away, cover them with ice and rinse quickly to melt the ice. Drain again immediately so the shrimp do not get waterlogged.
- Refrigerate the shrimp for at least a couple of hours until cold.
- Combine all the cocktail sauce ingredients and mix well. Store in a covered container in the refrigerator and chill thoroughly before serving.
- Decorate a Martini glass with a lemon wedge and a sprig of parsley.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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