Shrimp Cocktail
Servings
4Serving size
4 ounces shrimpThis recipe can easily be multiplied – or divided to make single servings if you wish – and requires making Cocktail Sauce
Serve with Roasted Corn on the Cob
AND
Serve with Parmesan Squash or Herbed Zucchini or another vegetable or side salad of your choice.
Serve with Baked Potato or Roasted Corn on the Cob
AND
Serve with Caesar Salad or Cocktail Sauce or Cole Slaw or Mushroom Salad or Parmesan Squash or Parmesan Zucchini
Ingredients
| 24 cube Ice (a couple of handfuls) |
| 3/4 cup Water |
| 16 Ounces Shrimp, raw |
Instructions
Place the water in a medium sauce pan fitted with a steamer basket over high heat. When the water boils place the shrimp in the steamer and cover.
Cook for about 5 - 8 minutes watching carefully. Just as the shrimp begin to be completely pink and lose their translucent color remove them and place on top of the ice.
Allow the shrimp to cool on the ice for a few minutes turning once. Place them in a container and cover. Refrigerate at least an hour.
Serve the shrimp with Cocktail Sauce or another sauce of your choice.
Serve this recipe with one of these starch side dishes.
Baked Potato
Preheat the oven to 325°F. Scrub the potato and place in the oven. Bake for 30 to 40 minutes until the potato gives slightly when you squeeze it.
Roasted Corn on the Cob
Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…
AND
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cocktail Sauce
Mix all ingredients together until well blended. Chill for at least an hour before serving.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is the perfect summer meal. The shrimp can be steamed in advance, the cocktail sauce and salad dressing made and the corn wrapped for roasting. As soon as the corn is finished everything else is easy to serve up and so good for you.