Shrimp Cocktail

[Mel-icious]

Yeah, I know, no brainer, easy appetizer, but since I don't eat shrimp and am wanting to make this for an appetizer at Thanksgiving I can use some pointers. I am a taster, since I can't taste this I need a fool proof plan. :D

Anyone ever cook the shrimp in anything besides just water? What is the perfect size to get? How long is the best time? Anyone use the frozen shrimp? Or is it just fresh only?

Any hints, tips, tried and true techniques, or recipes needed! :run:

[Tigerlily]

Mmmmm, shrimp :drool:

We usually buy it bulk & frozen and steam it until pink, about 5 minutes. (it does taste better steamed, doesn't everything?) It's also easier to peal the shell off after cooking, too. But you can buy it fresh, less work to do! I usually buy the "regular" size shrimp, but there's nothing wrong with the jumbo!

[Neneuu]

The bigger the better, IMO! But I usually get the regular size. I like to buy them fresh. I've bought the frozen kind in a package before and all you have to do is thaw them or throw them in a skillet for a quick minute.

The thing about shrimp is they are very easy to over cook, so once they are pink take them out, NO MORE than 5 minutes.

My favorite way to cook them is scampi'd (sp?). I peel and devein about a pound of them, cover the bottom of a skillet with Olive Oil and add minced garlic. Then I throw the shrimp in for a few minutes and eat them with rice. You could leave out the rice though... also, you can leave the tails on the shrimp when you cook them so they are easier to pick up.

Cocktail Sauce: (depends on how much you want to make)
1 cup Ketchup
2 tbsp horseradish (more or less to taste - gives it the bite)
lemon juice
Mix all together and viola! Soooo good!