Step into the glitz and glamour of Las Vegas with this Classic Shrimp Cocktail recipe, a luxurious twist on a beloved classic. Imagine succulent shrimp, perfectly poached and chilled, nestled on a bed of crisp lettuce, all served in a glass with a tangy cocktail sauce that packs a punch. This dish is not just a treat for your taste buds; it’s a feast for the eyes, evoking the excitement and elegance of the Las Vegas strip.
Classic Shrimp Cocktail-Las Vegas Style
Equipment
- Large pot
- Mixing bowl
- Serving Glasses
- Tongs
- Cutting Board
Ingredients
- 5 Raw Shell on Shrimp
- 1/2 cup Water
- 1/2 cup Apple Cider Vinegar
- 1 teaspoon Old Bay Seasoning
- 3 tablespoon Cocktail Sauce
- 1 Lemon
- 2 leaves Romaine Lettuce
Instructions
- Thaw the shrimp under cold running water. This will only take a few minutes.
- Peel each shrimp so that the only remaining skin is the last little piece before the tail.
- Leave that piece and the tail on. Even though the shrimp remove the vein in the underside of the shrimp.
- Take a small paring knife and cut into the shrimp where the vein is. It will come out with your knife. If it doesn’t, just scrape it out.
- It is not necessary; I just think it is a cleaner look.
- In a small pot or saucepan, add 1/2 cup of water, 1/2 cup of Apple Cider Vinegar, and 1 teaspoon of Old Bay Seasoning.
- Bring the water mix to a boil. Once the water is boiling, gently add the shrimp.
- Cover the pot and let the shrimp cook for 2-3 minutes, or until pink.
- Rinse with cold water and drain.
- Make an ice bath. Put ice in a bowl and fill with water.
- Put the shrimp in the bowl and put in the refrigerator.
- Slice the ends off of the lemon.
- Cut the lemon into quarters.
- Cut each wedge about 1/4″ to give it a place to hang on the glass.
- Take the 2 pieces of lettuce, wash it.
- cut the lettuce into 4 pieces, lengthwise.
- Trim any dark or bad pieces off.
- Turn the 4 pieces and cut.
- Place the lettuce in a wine goblet.
- Place the cocktail sauce on top of the lettuce.
- Place the shrimp on top of the glass. Add the lemon.
- What a pretty appetizer! Enjoy!
Notes
- Ingredients: Gather large shrimp, lettuce, lemons, cocktail sauce, and optional garnishes like parsley or lemon wedges.
- Preparation: Poach the shrimp until pink and opaque, then chill. Arrange lettuce in serving glasses and top with shrimp.
- Cocktail Sauce: Mix ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce for a spicy, tangy sauce.
- Assembly: Layer shrimp on lettuce in the serving glasses and drizzle with cocktail sauce.
- Presentation: Garnish with parsley or lemon wedges for an elegant touch before serving.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 198kcal |
| Carbohydrates | 19g |
| Protein | 25g |
| Fat | 2g |
| Saturated Fat | 1g |
| Sodium | 1657mg |
| Iron | 4Mg |
| Calcium | 205Mg |
| Vitamin A | 426IUÂ |
| Potassium | 388mg |
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before poaching. Pat them dry before chilling and assembling the cocktail. This ensures that the shrimp are properly cooked and have the best texture.
How can I adjust the spiciness of the cocktail sauce?
You can adjust the spiciness by adding more or less horseradish and hot sauce to the cocktail sauce. Taste as you go and adjust to your preference. If you prefer a milder sauce, start with a small amount of horseradish and hot sauce, then add more as needed.