Know what's fun? Tweed jackets and gin and tonics. Know what's even more fun? Justifying both with The Preppy Cookbook, a fun little tome of homestyle classics, party snacks, better bar food and the cocktails you need to know how to make if you're going to wear that ascot all over the place. First up, a spiked shrimp cocktail that's even more addictive than it sounds!
For many, many years, shrimp cocktail was the start to any great restaurant meal. History takes it back to the early 1900s. Talk about a dish that has never gone out of favor! It was served, in preppy fashion, in special little shrimp cocktail cups that had two segments, one for crushed ice and one for the shrimp and cocktail sauce or mayonnaise.
I can’t think of a single event I have catered where the shrimp cocktail platter was not the first thing to disappear. It’s as classic as a patch pocket on a tweed jacket.
- 2 tablespoons Old Bay Seasoning
- 1 tablespoon pickling spice
- 3 bay leaves
- 2 pounds Colossal shrimp, peeled, deveined and tail on
- ice for cooling
- 1 cup ketchup
- 2 tablespoons prepared horseradish, or to taste
- 3 tablespoons tequila
- juice of 2 limes
For the shrimp:
- In a large pot, bring 6 quarts of water to a boil over high heat. Add the Old Bay, pickling spice and bay leaves. Add all of the shrimp at once and let the water return to a boil. As soon as the water boils again, drain the shrimp in a colander and immediately cover with ice.
For the sauce:
- In a small bowl, combine the ketchup and horseradish. Stir in the tequila and lime juice. Refrigerate for up to 2 days in a sealed container.
- Serve the shrimp on a platter with the sauce in a dipping cup.
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