PEEL AND EAT SHRIMPSource: Block Parties & Poker Nights: Recipes and Ideas for Getting and Staying Connected with Your Neighbors by Peg AllenMakes 8-12 servings 10 whole peppercorns 2 pounds small or medium raw shrimp, unpeeled 2 bay leaves COCKTAIL SAUCE:1 cup ketchup 2 tablespoons prepared horseradish Dash of Tabasco or other hot sauce 1 tablespoon fresh lemon juice, or to taste Bring 2 quarts of water to a rolling boil. Add the peppercorns. Add the shrimp and bay leaves all at once, and set the timer for 1 minute; boil the shrimp until the timer rings or just until they turn pink all over. Drain the shrimp immediately, and run cold water over them so they won’t continue to cook. Refrigerate the cooked shrimp in a bowl with ice cubes, Combine the cocktail sauce ingredients in a small bowl, and blend them well. Refrigerate the sauce for at least an hour (and up to 3 days) to allow the flavors to develop. Serve the chilled shrimp with the cocktail sauce and a bowl to catch the peelings.
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