Chef Keith Snow shows you how to create a great twist on the traditional shrimp cocktail.
For spicy shrimps
Black pepper corns
Old bay seasoning
For shrimp cocktail sauce
Crushed organic tomatoes
1 3⁄4 Cup (28 tbs)
1 , juiced
Boil 1 quart water in a pot and add 5 black pepper corns, 1 bay leaf, ½ onion, 1 tsp of old bay seasoning, 3 tbsp of Worchestire sauce, a couple of whole cloves, 1 lemon, cut into two halves and squeeze the juice in the pot and drop the shells.
And give a good stir to the ingredients in the pot.
Put in the shrimps with the shells and the tail, everything on there.
Let the water come up to a boil and let it sit for 1-2 minutes. Take out the shrimps and put them in an ice bath.
SHRIMP COCKTAIL SAUCE
Take a little lemon and cut into two halves.
There is 1 ¾ cup of crushed organic tomatoes, squeeze in the lemon juice in the crushed tomatoes, next add 2 tbsp of fiery hot chipotle salsa, 3 tbsp of organic ketchup, then 1 table spoon Worchestire sauce, ¼ tsp seafood seasoning or something like that.
Mix this together and add ¼ tsp kosher salt and black pepper.
Over here got our spiced shrimp with the beautiful sauce. Delicious.
Easy to cook, good to eat, and fun to experiment with, shrimps are indeed every foodie's ultimate delight. Chef Keith Snow stirs up a classic shrimp appetizer consisting of yummy shrimps, corns, cloves, myriad sauces, chipotle salsa and more. A toothsome affair indeed!