Shrimp Cocktail with Sauce
Shrimp Cocktail with Sauce
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Ingredients
Shrimp
| 2 | pounds frozen, large shrimp, peeled and deveined | |
| 1 | lemon, cut into quarters | |
| 1 | orange, cut into quarters | |
| 1 | bulb of fennel, large dice | |
| 1 | onion, large dice | |
| salt to taste |
Cocktail Sauce
| ¾ | cup CO-OP GOLD Ketchup | |
| 1 | dash of Tabasco | |
| ½ | cup fresh horseradish, finely grated | |
| 1 | lemon, zest and juice | |
| salt to taste |
Garnish
| 1 | head of romaine, finely shredded | |
| 2 | lemons, segmented, de-seeded and lightly chopped |
Directions
Thaw shrimp in a covered bowl in the refrigerator. Drain and pat dry. In a medium-sized saucepan, add the lemon, orange, fennel and onion. Add water to fill the pot about ¾ full. Season the water until salty like the sea, approximately a handful. Bring the water to a medium simmer. Add shrimp and cook about three minutes or until lightly poached. Remove from the broth and lay on a tray. Refrigerate to stop cooking.
Prepare cocktail sauce while the shrimp chill. Combine sauce ingredients in a medium-sized mixing bowl, stirring together to combine thoroughly. Adjust seasoning to taste. To assemble, lay shrimp on a platter, top each one with a small dollop of cocktail sauce, some shredded romaine and one or two pieces of chopped lemon segment to give it extra zip.