Classic Shrimp Cocktail
Growing up, my mother never taught me how to cook. Because of a big family (7 children), we seemed to more dry peanut butter sandwiches then anything. In 1980, after graduating high school, I met and fell deeply in love with a wonderful older man. He not only taught me patients, love, positive thinking thru actions, he taught me how to cook! The first time he cooked shrimp, I thought it was disgusting; I had never had seafood before hand. Once the shrimp was cooled and sauce was prepared, Ted gave me a shrimp to try; I was reluctant to say the least, after 1 bite, I was hooked!
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- 1 1/2 lb
- wild shrimp gulf of mexico, 16-20 ct, or shrimp to you desire
- 2 stalk(s)
- celery including leaves, cut into thirds
- 1 1/2 oz
- mccormick® mixed pickling spice (i use 3/4 of container, no... shrimp won't taste 'pickley', i promise you!)
- 2 large
- bay leaves
- 2 tsp
1* Fill a large pot with 4 quarts water; celery, pickling spice bay leaf, and salt. Cover; bring to a boil. Reduce heat; simmer 5 minutes.
2* Return to a boil and add shrimp. Cook, stirring occasionally, until bright pink and opaque, 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones.
When cooking shrimp, remember the letters "C"; stands for "Cooked" and "O"; stands for "Overcooked".
When boiled or steamed, shrimp are cooked when they curl to form the letter C. Shrimp will be firm, turn pink, and slightly opaque when cooked properly.
Shrimp are overcooked when they curl to form the letter O. Don't overcook shrimp. Shrimp will be rubbery, chewy, and eraser-like, they are overcooked.
About this Recipe
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Dairy Free