Cóctel Clásico de Camarones
Entrante40 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.
