{"id":1436,"date":"2018-04-30T15:40:06","date_gmt":"2018-04-30T22:40:06","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1436"},"modified":"2025-10-20T16:45:10","modified_gmt":"2025-10-20T16:45:10","slug":"shrimp-cocktail","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/04\/30\/shrimp-cocktail\/","title":{"rendered":"Shrimp Cocktail"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<p>Buy extra large (21-25\/lb) or jumbo shrimp (16-20\/lb). You can usually find IQF deveined shrimp in 2 lb bags at the supermarket. If you splurging and live close, try some fresh pink gulf shrimp.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb frozen shrimp, thawed<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp salt <\/span><\/li>\n<li><span class=\"id-ingredient-name\">\u2013 or \u2013 <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS Old Bay seasoning<\/span><\/li>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">cups water<\/span><\/li>\n<li><span class=\"id-ingredient-name\">cocktail sauce of your choice, see Ina&#8217;s below<\/span><\/li>\n<\/ul>\n<p>You can quick thaw <strong>frozen shrimp<\/strong> in warm water in only a few minutes.<\/p>\n<p>Once thawed, rinse in cold fresh water.<\/p>\n<p>Make an ice water bath with 1 tablespoon of salt. Mix well. Set aside.<\/p>\n<p>If <strong>shrimp<\/strong> are not shelled, remove shell down to last section before tail. Save and freeze the shells for <strong>shrimp stock.<\/strong><\/p>\n<p>Heat 2 to 3 cups <strong>water<\/strong> in medium sauce pan. When boiling, add <strong>salt<\/strong> or <strong>Old Bay<\/strong> to water. Add <strong>shrimp,<\/strong> stir and cover. When water returns to a boil, remove from heat and let sit 3 to 5 minutes.<\/p>\n<p>Drain <strong>shrimp<\/strong> and dump into the <strong>salted ice water<\/strong>.<\/p>\n<p>Stir until chilled. Transfer to a paper towel lined bowl and refrigerate for 30 minutes.<\/p>\n<p>Serve.<\/p>\n<h5 style=\"text-align: center;\">Ina Garten Cocktail Sauce<\/h5>\n<ul>\n<li><span class=\"quantity\">1\/2<\/span><span class=\"ingredient-name\">cup chili sauce (recommended: Heinz)<\/span><\/li>\n<li><span class=\"quantity\">1\/2<\/span><span class=\"ingredient-name\">cup ketchup (recommended: Heinz)<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">tablespoons prepared horseradish<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">teaspoons fresh lemon juice<\/span><\/li>\n<li><span class=\"quantity\">1\/2<\/span><span class=\"ingredient-name\">teaspoon Worcestershire sauce<\/span><\/li>\n<li><span class=\"quantity\">1\/4<\/span><span class=\"ingredient-name\">teaspoon hot sauce (recommended: Tabasco)<\/span><\/li>\n<\/ul>\n<p>For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Scott Nowell Buy extra large (21-25\/lb) or jumbo shrimp (16-20\/lb). You can usually find IQF deveined shrimp in 2 lb bags at the supermarket. If you splurging and live close, try some fresh pink gulf shrimp. 1lb frozen shrimp, thawed 2tsp salt \u2013 or \u2013 2TBS Old Bay seasoning 2-3cups water cocktail sauce of your choice, see Ina&#8217;s below You can quick thaw frozen shrimp in warm water in only a few minutes. Once thawed, rinse in&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/04\/30\/shrimp-cocktail\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[218],"class_list":["post-1436","post","type-post","status-publish","format-standard","hentry","category-general","tag-shrimp"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1436","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1436"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1436\/revisions"}],"predecessor-version":[{"id":55494,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1436\/revisions\/55494"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1436"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1436"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1436"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}