Caution: Caveman Cooking

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Posts Tagged ‘cocktail’

Cavey’s Colossal Shrimp Cocktail

Posted by Caveman Cooking on December 30, 2015

Cavey’s Colossal Shrimp Cocktail
With the New Year’s Eve celebrations set for tomorrow, I thought I’d share one of the favorite appetizers we will enjoy in the Cavehold as we ring in 2016. In fact, we bring this one out just about anytime we are celebrating anything. Take a bite of one of these plump, succulent, delicious decapod crustaceans and you’ll be adding this shrimp cocktail recipe to your next fete’s menu, too! Best of all, the recipe is SO easy … just the way I like ’em!!

INGREDIENTS

2 Pounds Of Jumbo Black Tiger Prawns – shell on, deveined
4 Quarts Cold Water
2 Tablespoons World Spice Merchants “Classic Crab”
1 Tablespoon Whole Black Peppercorns
1 Preparation of Cave’s Quick Cocktail Sauce
OPTIONAL: Replace 1 cup of the water with a can of your favorite beer

RECIPE

Place shrimp in large colander and quickly rinse with cool water and drain. If frozen, DO NOT defrost.
NOTE: I prefer the “U-12” Black Tiger Shrimp found at Costco. They are already deveined, yet still have the shells on … plus, they are so tasty! That said, any uncooked colossal shrimp (12-14 per pound) should work just fine.
Uncooked Tiger Shrimp

Fill large stock pot with water (add beer, if so inclined), World Spice Merchants “Classic Crab” spice blend, and peppercorns. Bring to a boil, then let simmer for 10 minutes. Return to boil and add shrimp. Reduce flame and cook until prawns are pink and opaque throughout (about 5-8 minutes if frozen, 3-5 minutes if not) – shrimp will usually float when done.
NOTE: You can substitute the World Spice Merchants Classic Crab with Old Bay Seasoning or other seafood-boil spices. Though, I would recommend adding a Bay Leaf, mustard seed, and other spices/herbs to make up for the difference in flavor.
Cooking Shrimp

When done, immediately strain shrimp in a large colander. Then quickly place prawns into an ice bath until fully cooled. Again, quickly strain shrimp well.
NOTE: It is important not to let the shrimp sit in the cooling water too long. They can absorb water like a sponge, ruining their taste and texture.
HINT: We like to reserve the cooking broth as it makes a great base for seafood soups, cioppino, etc. Just let it cool, put it into a container, and freeze it until ready for use.
Strain, Cool, and Strain Shrimp

Next, shell the shrimp. If you do it right, you can take off the the shells and remove the legs in one motion, as displayed below. I also like to leave the tail and last section of shell on. Not only does it give the dish a stylish presentation, but acts as a little handle for you and your guests to use when eating it.
Peeling Shrimp Cocktail

You can either serve them immediately or refrigerate them for up to 3 days. When ready, just plate them on a large ice-filled platter with a small ramekin of Cave’s Quick Cocktail Sauce in the center. Have another empty ramekin nearby for the discarded tails. Now just dip and enjoy! And, most importantly, have a happy, healthy, and happening New Year!
Cavey’s Colossal Shrimp Cocktail

Prep Time = 20 minutes
Cooking Time = 2-6 minutes
Serves 6-12

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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Cave’s Quick Cocktail Sauce

Posted by Caveman Cooking on December 3, 2009


This should really be called Cave’s Quick Cocktail Sauce ENHANCER, since we don’t make this from scratch. But, what a difference it makes! This is part of the TJ’s Appetizer Trio that will make your next soiree appear to be a high-priced affair … for only about $6 a head!

INGREDIENTS

1 11oz. jar of Trader Joe’s Seafood Sauce (other brand may be substituted)
1-2 tsp. Prepared White Horseradish
1/4 – 1/2 tsp. Tabasco Sauce
1 Lemon Wedge

RECIPE

Combine all ingredients in a small bowl. Squeeze the juice from the Lemon into the bowl, making sure no seeds escape into the sauce. Mix well, chill, and serve. Goes great with Shrimp, Crab, Clams or any seafood dish requiring cocktail sauce.

HINT: Use the smaller amounts of Tabasco and Horseradish if you like a milder flavor. But, a real Caveman or Cavewoman will go for the bolder flavor of the larger amounts.

Prep Time = 5 minutes
Cook Time = n/a minutes
Serves 10-12

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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