Shrimp Cocktail

Even if you buy pre-done shrimp cocktail, you will want to make this flavor bath and refresh your shrimp for 30sec. in it.  This imparts so much flavor to the shrimp you won't even need cocktail sauce!

For the boil:

1/4 cup Old Bay

1 large onion, quartered - don't bother to peel

1 head of garlic, cut in half at the equator - don't bother to peel

1 lemon, halved

2 stalks celery, cut into large chunks

2 bay leaves

1 Tbsp whole peppercorns

1/4 cup Kosher salt

2# frozen shrimp, shell on

Place all ingredients EXCEPT the shrimp in a large pasta pot.  Fill 2/3 up with water and bring to a boil.  Reduce heat and slow boil for 30min to extract the flavors from all the ingredients.  When ready to cook the shrimp, bring back to a full boil and add the frozen shrimp.  Stir and cook just until shrimp are bright pink. Don't overcook or they will be tough.  Drain shrimp in a colander and pick out the vegetables, leaving the peppercorns and old bay.  Dump shrimp in a metal bowl.  Fill a bigger metal bowl 1/3 -1/2 full with ice and water.  Place the bowl of shrimp in this carefully and stir the shrimp.  You want to cool the shrimp down quickly to stop the cooking without rinsing off the delicious seasoning. Once cooled, cover with plastic wrap and refrigerate until guests arrive. I usually make the shrimp the night before.

Cocktail Sauce if you must:

ketchup

bottled horseradish

squeeze of lemon

old bay seasoning

Put a good amount (1/2c or so) of ketchup in a dish.  Add 2 heaping spoonfuls of horseradish, a good squeeze of lemon and a pinch or two of old bay.  Stir to combine; taste for heat level.  I always end up adding more horseradish since we like it spicy!