20 2oz shrimp
1 carrots, diced
2 celery ribs, diced
½ onions, diced
½ garlic head
1 lemons, halved
parsley, bunch
1 bay leaf
1 tbsp salt
1. Pierce a skewer just above the tails and following up along the shell to prevent the shrimp from curling
2. To a large pot of water add carrots, celery, onions, garlic lemons, parsley, thyme a Bay leaf and salt
3. Bring up to a simmer for 30 minute then shut the heat off add your shrimp for three minutes then transfer to an ice bath for five minutes
4. Peel off the shell, leaving the tail intact and remove the skewer .
5. For the cocktail sauce, combine ketchup, horseradish, zest and juice of two lemons, Worcestershire and hot sauce
6. Optional but To keep your shrimp cold add a smaller bowl of ice on the bottom of your bowl fill with your cocktail sauce than address shrimp
20 2oz shrimp
1 carrots, diced
2 celery ribs, diced
½ onions, diced
½ garlic head
1 lemons, halved
parsley, bunch
1 bay leaf
1 tbsp salt
1. Pierce a skewer just above the tails and following up along the shell to prevent the shrimp from curling
2. To a large pot of water add carrots, celery, onions, garlic lemons, parsley, thyme a Bay leaf and salt
3. Bring up to a simmer for 30 minute then shut the heat off add your shrimp for three minutes then transfer to an ice bath for five minutes
4. Peel off the shell, leaving the tail intact and remove the skewer .
5. For the cocktail sauce, combine ketchup, horseradish, zest and juice of two lemons, Worcestershire and hot sauce
6. Optional but To keep your shrimp cold add a smaller bowl of ice on the bottom of your bowl fill with your cocktail sauce than address shrimp