27 Sep Shrimp in the Rough 01
Posted at 06:37h
in American, Appetizers, Bar Food, Brunch, Cold Dish, Dinner, Hors d’oeuvres, Late Night, Lunch, Seafood, Starters
Otherwise known as Peel-and-Eat or other such local names, the idea is the same; Shrimp boiled or steamed, or sometimes sautéed or baked, and seasoned with Old Bay or other nautical spices, served cold, in the shell, and depending on the region, era, and / or local, the heads are either on or off. They are usually served on a bed of lettuce, or not, and with cocktail sauce and lemon wedges... and sometimes with some kind of fancy secret sauce.
Below is a simple take on the theme... It will start with about 1-1/2 pounds of 51-60 Shrimp (shell, and head if necessary, on), and should yield about 15 to 20 shrimp each for 4 people.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time | Passive Time |
| 2-3 minutes | 10-60 minutes |
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Otherwise known as Peel-and-Eat or other such local names, the idea is the same; Shrimp boiled or steamed, or sometimes sautéed or baked, and seasoned with Old Bay or other nautical spices, served cold, in the shell, and depending on the region, era, and / or local, the heads are either on or off. They are usually served on a bed of lettuce, or not, and with cocktail sauce and lemon wedges... and sometimes with some kind of fancy secret sauce.
Below is a simple take on the theme... It will start with about 1-1/2 pounds of 51-60 Shrimp (shell, and head if necessary, on), and should yield about 15 to 20 shrimp each for 4 people.
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Ingredients
For the Shrimp...
- 1 gallon Water
- 2 tbsps. Cidar Vinegar
- 1 tbsp. Sea Salt
- 1 packet Old Bay Seasoning (packet, or about 3 to 4 tablespoons)
- 1-1/2 lbs. Shrimp, 51-60, Raw, Shell On (...and heads on if that is the custom)
- 4 cups Ice Cubes (make an Ice Water bath)
- 1 each Lemon (cut into 8 little wedges)
- 4 sprigs Parsly, Fresh (for garnish)
- 1 cup Cocktail Sauce (recipe to follow)
For the Cocktail Sauce...
- 3/4 cup Catsup
- 1/4 cup Chili Sauce
- 1/2 tbsp. Worcestershire Sauce (or to taste)
- 1/4 each Juice of Lemon
- 1 tsp. Tabasco Sauce (adjust more or less for desired heat)
- 1-2 tbsps. Horseradish, White, Prepared (adjust more or less for desired heat)
- 1 dash Pepper, White, Ground (or to taste)
Servings: servings
Units:
Instructions
Cooking the Shrimp...
- Bring the Water to a boil with the Sea Salt, Cider Vinegar, and Old Bay, and simmer for about 10 minutes.
- Prepare the Ice Bath; Ice and Water in a large bowl, and put a strainer in place in the wink to drain the cooked Shrimp.
- Make sure that the water is boiling; add the Shrimp all at once and stir quickly.
- Boil for 2 to 3 minutes until the Shrimps are bright pink. (Go by the 2 to 3 minute timeline and don't worry about the color as this can be misleading depending on the species of shrimp and how they have been handled.)
- After 2 or 3 minutes, immediately remove the shrimp from heat and strain in the strainer, and then plunge into the Ice Water Bath, stirring around a little.
- After the shrimp have been in the Ice Water for about 10 minutes, thoroughly drain them, place in a container, and refrigerate until needed.
Make the Cocktail Sauce...
- To a small bowl: Add the Catsup, Chili Sauce, Worcestershire Sauce, Lemon Juice, Tabasco Sauce, Horseradish (drained), and White Pepper.
- Stir well to mix.
- Place in a container and refrigerate until needed.
Assembly...
- Arrange the Shrimps on a bed of lettuce, or other greens, or just right on a plate.
- Serve with Cocktail Sauce, Lemon Wedges, garnish with Parsley Sprigs.
Recipe Notes
This classic is great for just about any time of day or event.
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