Shrimp Cocktail for Dinner
Recipe courtesy of I Dream of Dinner (So You Don't Have To) by Ali Slagle
Serves 4
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Shrimp Cocktail for Dinner Click image to enlarge |
Bring 6 cups water to a boil in a big pot. Pick your boiling vegetables (little potatoes, broccolini, artichokes, asparagus, cauliflower). Cut them down to one- or two-bite pieces. Peel and devein 1 pound large shrimp, keeping the tails on. Prepare a small bowl of ice water.
Add 4 large eggs to the water and simmer for 7 minutes, then transfer to the ice bath. Add ¼ cup salt to the water and return to a boil. Boil each vegetable in batches until al dente (taste to check). The longest vegetable (the potatoes) can take about 20 minutes, while snap peas rake 3 minutes. Transfer with a slotted spoon or tongs to a sheet pan to cool, then repeat with the remaining vegetables.
Boil the shrimp until bright pink, 2 to 4 minutes. Transfer to the sheet pan. If you have room in your fridge, stick the sheet in there to cool everything down.
Cut 2 lemons into wedges. To make the cocktail sauce, in a small bowl, stir together 1 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon black pepper, and ½ teaspoon chile sauce (samba! oelek, harissa). Add 2 tablespoons juice from the lemons (save the rest for serving) and season with salt.
Peel and halve the eggs, then add to the sheet pan. Look around for accoutrements that bring crunch, brightness, or brininess and would be good dunked in cocktail sauce (ideas below). You could also add another sauce element, like salsa verde, mustard, or mayo. Then eat everything right from the sheet pan.
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