wasn’t sure what i was going to do with the pound of super colossal (8/12) i just moved from the freezer to fridge. thinking ina’s roasted shrimp cocktail, though i’ll have to make due with a bottled sauce. any suggestions on brand?
Do you not have ketchup, tomato paste, horseradish, lemon, Worcestershire, hot sauce, s&p in the house?
have tomato paste, lemon, s&p. have virtually no need for everything else.
Yeah, that might not cut it for a proper cocktail sauce.
You could make a mayo sauce instead with the lemon?
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Ina’s calls for Heinz cocktail sauce. Her recipe is great, I like to add mayo to it.
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I was driving with an ex-gf near Veracruz (port city in Mexico) when she suddenly remembered a restaurant that had shrimp empanadas. I can’t quite recall the town (perhaps it was closer to Tlacotalpan), but those snacks, and some black bean dish studded with more shrimp did it well.
I never saw this around here.
How many of you “brine” your shrimp with salt and or baking soda to plump them up?
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I’ve found it at Whole Foods. The label says $&F. It’s a Maine company.
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Me. Salt. 20:00 or so.
I made shrimp zarandeados for dinner the other night. I like Milk Street’s version (paywall - sorry), which incorporates a simple marinade of lime, salt, tomato paste, Worcestershire, sriracha and garlic. After a soak, the shrimp are cooked briefly in a screaming out cast iron pan. Good stuff.
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A few more favorite (and simple) shrimp preparations:
I’ve not tried this, but I HAVE had their Caribbean Mango sauce and liked it a lot. I believe I last got it at the WF near me. Or you can always head to the ever-present Amazon.
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I do, ever since I found out about it.
Lemon AND pistachio, you say?
Yes, plz.
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SEARED MISO SESAME SHRIMP & ASPARAGUS from Dinner in One by Melissa Clark. This gets raves over on EYB, and I wanted something light that used the gorgeous asparagus I’d gotten. Seemed like a no-brainer. It was … fine. No where near as exciting as I had hoped and expected. LLD seemed to like it more than I did, and I will say that during clean up I tasted the leftover sauce in the pan, and maybe I just somehow didn’t get enough sauce, because that was delicious. It was good enough, and certainly easy. Maybe I underseasoned it? I doubt I would bother making it again, but who knows. I’ll likely forget I made it and try again. Hope springs eternal.
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Well, it looks fantastic!
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