Ingredients
-
1
-
1
-
1
-
1
-
3
-
2 - 3
-
2
-
3
-
2/3 - 1
-
-
-
1/2 - 1
-
2
-
-
Directions
Shrimps With Cocktail Sauce, These shrimp are poached in a court bouillon, flavored with onion, carrot, celery and vinegar The bouillon can be saved, in the freezer, for poaching other fish (it is good with any type of seafood), however, it cannot be used for a soup, or sauce, because it is too salty , These shrimp are poached in a court bouillon, flavored with onion, carrot, celery and vinegar The bouillon can be saved, in the freezer, for poaching other fish (it is good with any type of seafood), however, it cannot be used for a soup, or sauce, because it is too salty
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Steps
|
1
Done
|
Simmer Water, Onion, Celery and Carrot 15-30 Minutes. Add Vinegar and Salt. Bring Back to Simmer. |
|
2
Done
|
Stir in the Shrimp. Bring Almost Back to Boil. Remove from Heat. Stir Often Until Shrimp Turn Pink, and Just Begin to Curl, the Whole Operation May Only Take Two Minutes, or Three at the Most. Drain Shrimp, Rinse Under Cold Water, or Sit in Cold Water Till Cool. |
|
3
Done
|
Peel and Devein. Leave Tail Ends Attatched. |
|
4
Done
|
Chill Thoroughly. |
|
5
Done
|
Make Sauce by Combining All Ingredients. Chill. Control Heat by Adding the Larger, or Smaller Amount of Ketchup. Do not Add Too Much Worcestershire Sauce, It Can Ruin. Do not Add Too Much Salt. It Is Unnecessary. |
|
6
Done
|
Serve Cold. |
