[vc_row][vc_column][vc_column_text]Fresh jumbo shrimp paired with a mouth-watering homemade cocktail sauce. This recipe is about as easy as it gets and is a wonderful appetizer for when you’re hosting a gathering. Pair with a crisp Chardonnay![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/lKz73Pyda5U” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4-6 servings
TIME: 20 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 1/4 cup salt
- 1/4 cup sugar
- 2 lemons
- 1 onion, quartered
- 10 whole black peppercorns
- 1 bay leaf
- 1 lb jumbo shell-on shrimp, deveined
- 5-6 cups yellow onions, sliced thin
- 1 cup chili sauce
- 3/4 tsp lemon zest, finely grated
- 2 tbsp lemon juice, fresh
- 2 tbsp ketchup
- 2 tsp freshly ground black pepper
- 3/4 tsp hot sauce
- Lemon wedges, for serving
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Scoop 8 cups ice into a large bowl; set aside.
Combine salt, sugar, and 6 cups water in a large saucepan. Cut lemons in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat. Add shrimp and poach, uncovered, 3 1⁄2 minutes.
Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath 10 minutes. Drain, pat dry, and peel. Pat dry again. Cover and chill until ready to serve.
Mix chili sauce, ketchup, lemon zest, lemon juice, pepper, and hot sauce in a small bowl. Serve.
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