2 lbs. raw green shrimp (U-15 to U-20 in size)
10 whole peppercorns
1 clove of garlic, halved
1/2 tsp thyme
2 whole cloves
1 bay leaf
2 tsp salt
Place all except the shrimp in a saucepan with about 3-4 cups of water. Bring to a boil then add the shrimp and simmer, covered, 4-5 minutes (just until the shrimp turn pink and opaque). Drain and cool. Peel off the shell matter and remove the black vein that runs down the back. Chill until serving. Serve with picks and let quests kep them into the following cocktail sauce.
Crab and Shrimp Cocktail Sauce
2-1/4 c catsup
1/4 c cider vinegar
1/4 c horseradish
1/4 c minced onion
1 tsp Gabby's mustard ( or any kind)
2 c chili sauce
1/2 T fresh lemon juice
6 drops of Tabasco sauce
1/4 c celery, minced (leaves, too)
1 T Worcestershire sauce
Place all of the ingredients in a blender or food processor and blend/process until well blended. Refrigerate at least a couple of hours beofre serving. Serve with crab or shrimp. Makes lots!!
This is one dad and I really enjoy.
10 whole peppercorns
1 clove of garlic, halved
1/2 tsp thyme
2 whole cloves
1 bay leaf
2 tsp salt
Place all except the shrimp in a saucepan with about 3-4 cups of water. Bring to a boil then add the shrimp and simmer, covered, 4-5 minutes (just until the shrimp turn pink and opaque). Drain and cool. Peel off the shell matter and remove the black vein that runs down the back. Chill until serving. Serve with picks and let quests kep them into the following cocktail sauce.
Crab and Shrimp Cocktail Sauce
2-1/4 c catsup
1/4 c cider vinegar
1/4 c horseradish
1/4 c minced onion
1 tsp Gabby's mustard ( or any kind)
2 c chili sauce
1/2 T fresh lemon juice
6 drops of Tabasco sauce
1/4 c celery, minced (leaves, too)
1 T Worcestershire sauce
Place all of the ingredients in a blender or food processor and blend/process until well blended. Refrigerate at least a couple of hours beofre serving. Serve with crab or shrimp. Makes lots!!
This is one dad and I really enjoy.
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