January 9, 2009, Newsletter Issue #98: Shrimp Cocktail with a Twist

Tip of the Week

An all-time favorite seafood appetizer dish is Shrimp Cocktail. It makes for a delicious finger food appetizer and can come in a variety of ways. It can be prepared with shrimp of all sizes, from small/petite up to colossal, and it can be accompanied by several different dipping sauces.. It just depends on what you want.

Many seafood markets sell prepared shrimp cocktail dishes. And, most seafood sections of grocery stores will prepare them for you. In the freezer section, you can find trays of peeled shrimp with a container of cocktail sauce in the center. Sometimes, however, the peeled and frozen shrimp have a mushy texture and little flavor. Be forewarned.
Making your own shrimp cocktail is easy and quick. Here is a recipe that gives an extra twist to the traditional shrimp cocktail you are familiar with. It makes for a tempting and alluring finger food, indeed.

Shrimp Cocktail with a Twist
serves 4
1 lemon slice, thin
pinch of salt
20 large shrimp (1 pound), cleaned and deveined
Sauce: Horseradish-Mustard
4 t lemon juice
4 t Dijon mustard
2-1/2 T olive oil
1 T horseradish
2 t sour cream
¼ t salt
1/8 t black pepper, ground
2 t scallions (or onions), finely chopped

Prepare shrimp:
In a saucepan, combine 1-1/2 quarts of water, lemon slice, and pinch of salt.
Bring to a boil over high heat.
Reduce heat and boil for 5 minutes.
Add shrimp to lemon water.
Cook for 2-3 minutes, until they are pink and opaque in appearance.
Drain. Discard lemon slice.



Prepare sauce:
Mix lemon juice and mustard together in a large bowl.
Whisk in the oil, gradually, until a slightly thickened texture is reached.
Stir in horseradish, sour cream, salt, and pepper.
Pour into small bowl.

Place sauce container in center of serving plate. Surround with shrimp. Dip shrimp into sauce and enjoy!

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