Shrimp Cocktail Recipe

First, mix water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf in a big pot. Bring it to a simmer and let the flavors blend for about 15 minutes. Meanwhile, whisk together ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt in a bowl. Stick that in the fridge to chill for at least 15 minutes.

Once the poaching liquid is boiling like a madman, toss in the shrimp and let them cook until they turn pink on the outside and are no longer see-through in the center - that should take about 5 minutes. The little suckers will be hot, so dunk 'em in a bowl of ice water until they cool off. Drain 'em and plop those cold shrimp on a platter.

Then, bring out that chilled sauce you made earlier and serve it alongside the shrimp. Guess it ain't all that bad having to cook once in a while, especially when I remember how tiny she used to be, crying like there's no tomorrow. Oh well, I guess this recipe ain't too shabby after all.

Manfred (mgerlach)

Miesbach, Germany

Decked out in an apron, I never imagined cooking up treats for my teenage daughter. Here I am, turning necessity and love into a feast of connection, laughter, and shared moments. Once reluctant, now armed with a spatula, I invite you to make your kitchen moments unforgettable. Let's embark on this culinary adventure with open hearts and eager appetites.

Ingredients

• Ketchup

• Qty. 0.75 cup (180g)

• Prepared horseradish

• Qty. 3 tablespoons (45g)

• Lemon Juice

• Qty. 2 tablespoons (31g)

• Worcestershire Sauce

• Qty. 2 teaspoons (11g)

• Tabasco

• Qty. 9 drops (1g)

• Salt

• Qty. 1 pinch (0g)

• White Wine

• Qty. 2 cups (470g)

• Black Peppercorns

• Qty. 1 tablespoon (7g)

• Fresh thyme

• Qty. 6 sprigs (18g)

• Parsley

• Qty. 1 bunch (45g)

• Yellow Onion

• Qty. 1 unit (125g)

• Celery

• Qty. 1 Rib (40g)

• Bay Leaf

• Qty. 1 unit (1g)

• Shrimp

• Qty. 1 pound (454g)

Price