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Real Texas Shrimp Cocktail Part 2

Ramona.Werst's picture
Ingredients
  Colossal shrimps 8 Large, peeled and deveined (do not remove the tails)
  Tomato ketchup 3 Cup (48 tbs)
  Extra hot horse radish 1 Tablespoon
  Worcestershire sauce 1 Cup (16 tbs)
  Lemon juice 4 Teaspoon, freshly squeezed
  Szechuan peppercorn/Black peppercorns 1 Teaspoon, crushed
  Blackened seasoning 1 Teaspoon
  Lemon 1 Large, freshly squeezed of its juice and the lemon reserved
  Jalapeno peppers 2 Medium, deseeded and halved
  Black peppercorns 1 Teaspoon, freshly grounded
Directions

Easy Steps for Making
1. Take a large bowl and mix the tomato ketchup, extra hot radish, Worcestershire sauce, black pepper and Lemon juice together.
2. Chill in the refrigerator for 1 hour.
3. In a skillet boil some water and add the Jalapeno peppers, schezwan peppercorns, kosher salt, Blackman’s seasoning, lemon juice and the squeezed lemon quarters. Bring to a full boil.
4. Add the shrimps and allow to cook, until the shrimps rise to the surface of the water.
5. Using a slotted spoon, remove the shrimps and refresh them under cold water. Put inside the refrigerator to chill for 15 minutes.

FINALIZING
6. In a cocktail bowl, fill crushed ice and place a small ramekin or bowl in the middle of it.
7. Fill the ramekin, with the sauce. Hook the shrimps on the outer rim of the cocktail bowl, by their tails.

SERVING
8. Serve chilled

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Preparation Time: 
25 Minutes
Cook Time: 
55 Minutes
Ready In: 
80 Minutes
Servings: 
2

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