For tender shrimp cocktail that tastes great try slow poaching the shrimp with some lemons and limes.
Delicious shrimp cocktail starts with good shrimp. The best option is fresh medium-sized shrimp that still have their shells. If you want to save time buy ones that are already deveined.
Using lemons and limes creates a flavorful poaching liquid that means the cocktail sauce is optional for this shrimp cocktail.
- 24 to 36 shrimp
- 1 lemon
- 1 lime
- 2 tbsp whole peppercorns
- 1 tbsp salt
- Start by filling a medium sized pot about half full of water and put it on a burner on low heat.
- Take a lemon and lime and quarter them, set aside one-quarter from each, squeezing the juice from the other three-quarters into the water, throw the used lemon and lime pieces into the water. Set aside the remaining quarters for later.
- Put two tablespoons of whole peppercorns into the water along with a tablespoon of salt. Let everything steep for twenty to thirty minutes.
- Wash the shrimp in cold water. After washing, add the shrimp to the water. You want to make sure the water is warm, but not anywhere near boiling.
- Cook the shrimp for 8 to 10 minutes, until they have turned a nice pink. Take them out of poaching liquid and let them cool in the refrigerator until chilled through.
- Prior to serving squeeze the lemon and lime wedges over the shrimp along with a pinch of salt. The most interesting salts to use are sea salts from Hawaii or the South Pacific.