TRU22_Photos_14.jpg

Shrimp Cocktail 

TRU22_Photos_15.jpg

DIRECTIONS

  1. Remove shells from shrimp and devein. Toss shrimp in 1 tsp and ½ tsp baking soda. Chill for at least 30 minutes.

  2. Prepare poaching liquid. Add water. ¼ c. salt and ¼ c. sugar to water. Bring to a boil, stirring to dissolve salt and sugar. Once boiling, squeeze lemon juice into pan and then add lemons. Keep liquid temperature around 170 degrees.

  3. Prepare ice bath in a large bowl while waiting for poaching liquid to boil.

  4. Poach shrimp for 2 minutes or until just cooked.

  5. Transfer to Ziploc bag and place in ice bath until cooled.

INGREDIENTS 

            16-25 jumbo shrimp

            6 cups water

            ¼ c. + 1 tsp salt

            ½ tsp baking soda

            ¼ c. granulated sugar

            2 lemons, halved

            4 cups ice