Cóctel Clásico de Camarones
Appetizer40 min6 porcionesFácilSobre esta receta
Un favorito atemporal de las fiestas — camarones perfectamente escalfados y tiernos servidos helados junto a una salsa cóctel casera audaz y picante. Este método infalible escalfa suavemente los camarones en un court-bouillon sazonado para mantenerlos jugosos y sabrosos, nunca gomosos. Simple de preparar con anticipación, impresionante de servir, y siempre lo primero en desaparecer en cualquier reunión.
Instrucciones
- 1
Make the cocktail sauce first so it has time to chill and the flavors meld. In a small mixing bowl, stir together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, and kosher salt. Taste and adjust — add more prepared horseradish for extra kick or more lemon juice for brightness. Cover and refrigerate until ready to serve.
- 2
Fill a large pot with 3 quarts of water. Add the kosher salt, black peppercorns, smashed garlic, celery, bay leaves, and squeeze in the lemon halves, then drop them in too. Bring to a rolling boil ^[over high heat].
- 3
While the water heats, prepare an ice bath: fill a large mixing bowl with plenty of ice and cold water. Set it near the stove.
- 4
Once the water is at a full boil, reduce the heat to ^[medium] so it settles to a gentle simmer. Add all the large shrimp in a single batch. Poach, stirring once, until the large shrimp are pink, curled into a loose 'C' shape, and just opaque throughout — about 2 to 3 minutes. Do not overcook; they should not curl tightly into an 'O'.
- 5
Using a slotted spoon, immediately transfer the large shrimp to the ice bath. Let them chill for at least 5 minutes until completely cold. This stops the cooking instantly and keeps them tender and juicy.
- 6
Drain the large shrimp well in a colander and pat dry with paper towels. At this point, the large shrimp can be refrigerated in an airtight container for up to 2 days.
- 7
To serve, spread crushed ice on a large platter or in individual glasses. Arrange the chilled large shrimp over the ice with their tails hooked over the rim for easy grabbing. Place the cocktail sauce in a bowl in the center (or at the bottom of each glass). Add lemon wedges around the platter. Serve immediately.
