My favorite shrimp are 16/20 tiger shrimp!
I love the crunchy bite and visual appearance. I always get 'shell on' so I can use the shells for stocks and sauces.
Shrimp are classified primarily by size, typically expressed as a count per pound (for example, 16/20 or 26/30), with smaller numbers indicating larger shrimp. For shrimp cocktail, larger sizes—such as U10, 16/20, or 21/25—are preferred for their dramatic presentation and juicy bite.
Shrimp can be purchased fresh or frozen, head on or off, raw, cooked, peeled...
Common types include white shrimp (mild and tender), brown shrimp (slightly firmer with a deeper, iodine-rich flavor), pink shrimp (sweet and delicate), and tiger shrimp or prawns (large, meaty, and visually striking).
Shrimp Cocktail with Cocktail Sauce
Shrimp cocktail, a classic of American steakhouses and holiday tables, has a surprisingly layered history. While chilled shellfish with sauces dates back centuries in Europe, the modern shrimp cocktail emerged in the early 20th century, gaining popularity in the United States during the Prohibition era, when briny seafood and bold sauces paired well with clandestine cocktails.
At the same time, coastal regions of Mexico developed their own, cóctel de camarón—a vibrant, salsa-like appetizer served cold or warm with citrus, chile, avocado, and onion. I often prepare something similar with shrimp, clams and scallops-amazing.
The trick to poaching shrimp is to simmer in a delicious court bouillon just until the shrimp curls into a 'C' shape-then quickly strain and cool on a sheet tray. It doesn't make sense to shock the shrimp in iced water and rinse off all of the poaching flavors. I cool the court bouillon and store the shrimp in it-adding a little vinegar and salt to increase the crunch!
Shrimp Cocktail
Prep Time: 30 min
Yield: 4 people
Ingredients
1 lb. Shrimp, shell-on (16/20 size)
2 qts Water
1 Cup. Cider Vinegar (red or rice vinegar work great too)
3 ea. Bay leaves
1 eacc Lemon, sliced thinly
2 Tbsp Bouquet garni (carrot, celery, leek white, parsley, thyme)
1 tsp Kosher Salt
How to Prepare Shrimp Cocktail
Step 1 Court Bouillon
Assemble all of the ingredients;
Add to a pot and bring to a simmer. Simmer for about 6 minutes -if you cook the ingredients for too long, it becomes bitter.
Season to taste. I like to add the shrimp into the court bouillon-you can strain out the vegetables, aromatics etc... if you like.
Simmer for about 6 minutes, until the shrimp begin to curl into a 'C' shape and are bright red.
Scoop out with a perforated spoon and lay on a sheet pan to cool. If you cool in cold water, you rinse off the delicious flavor of the court bouillon.
I like to strain and cool the court bouillon to store the shrimp cocktail in-I usually add a little salt and vinegar to make the shrimp nice and crunchy!
To peel shrimp, simply loosen the shell along the underside of the shrimp where the feelers are and peel off section by section. I like to leave the tail shell on for shrimp cocktail.
To devein the shrimp, use a paring knife and make a very shallow cut/ slit along the back, pare out the vein (it can be pink, black or red) and run under cold water to clean it out-you can peel off the shrimp trim from where you cut the vein or leave it on.
