I have loved shrimp since I was about 8 years old. I think I am the only person in my family who likes it. My father kind of liked shrimp, but he was born and raised in western Kentucky as a landlubber. He didn’t hate shrimp, but it wasn’t something that he would order off a menu when he had the chance either. We moved to Louisiana from the Chicago area when I was six years old. Everyone in Louisiana eats shrimp unless they are allergic to it. I don’t really remember the occasion on which I was introduced to my first taste of fried shrimp, but whatever it was, I was hooked the first time. I was in heaven!
My husband was born and raised in the New Orleans area. I wonder if he would have married me if I could not or would not eat shrimp. We eat a lot of shrimp around here! In any event, I am sure he would be horrified at the possibility! Needless to say, shrimp is a staple in our household. I’m sure you can see it on our table at least 3-4 times a month in some form.
Our son loves it, too. Most pregnant women would steer away from spicy food while pregnant. Not me! I could not get enough spicy food. Spicy cajun boiled shrimp was the best thing when I was pregnant, so it does not surprise me that my son loves seafood and loves spicy food even more!
This shrimp cocktail is a special treat, especially on a weekend when the work week is over. It comes together easily and uses common ingredients most people have in their pantries. The cocktail sauce provides a little kick in the back of the nose with the addition of some horseradish, but you can tone that heat down to accommodate your own preferences. Shrimp Cocktail is extra special when served in a special serving dish. It is not hard to make and adds some joy to any day of the week.
Ingredients
2 lbs. medium or jumbo shrimp, peeled and deveined
Milk, for soaking
2 cups white wine
2 cups water
Cajun seasoning, to taste (about 2 tsp)
1 lemon, sliced
1/2 cup ketchup
1/2 cup chili sauce
4 Tbsp. horseradish (or less if you don’t like it really spicy)
1-1/2 Tbsp. lemon juice
1 tsp. Worcestershire
1/2 tsp. Tabasco (you can use a different brand of hot sauce, but Tabasco is the best)
Instructions
Place thawed shrimp in a bowl. Cover the shrimp with milk and allow to soak for 30 minutes. Soaking seafood in milk removes the fishy smell and taste. When the time is up, rinse thoroughly.
In a large saucepan, boil the wine, water, lemon slices and cajun seasoning together. Add the shrimp and cook until the shrimp is pink. Drain the shrimp.
In a separate bowl, combine the ketchup, chili sauce, horseradish, lemon juice, Worcestershire and hot sauce, Stir until well combined. Serve the Shrimp Cocktail in a beautiful bowl or platter. Start the weekend off on a good note with this wonderful appetizer! Cheers!
I never knew about the milk soaking! Game changer!
Completely an eye-opener! Soak it longer than 30 minutes if the fishy smell is very strong.