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Sunday Dinner
Shrimp Cocktail
Chicken and Sausage Jambalaya
Creole Cabbage Salad
New Orleans French Bread
White Chocolate-Cream Cheese Mousse with Raspberries
I needed a relatively easy-one-pot-main-dish Sunday dinner tonight. You see, I am in the midst of a huge undertaking: transforming my garage and cooking for my son’s high school graduation BBQ party next Sunday! And by cooking, I am talking about 45 pounds of Hickory Smoked Pulled Pork, several quarts of Western Carolina Sauce and Mustard Sauce, a massive amount of Stove-Top Baked Beans, and a bucket load of Classic Creamy Coleslaw for the main event. Then there are the appetizers– veggies and Ranch Dressing, Pimento Cheese, Sweet Onion Cheddar Spread. I can’t leave out the sweet ending of 6 dozen of my super-duper awesome cupcakes (that’s a whole ‘nother story that some of you may or may not know about)! I won’t mention the yard work, house cleaning, decorating and Memorial Day soccer tournament. I just collapsed on my laptop thinking about it. So yeah, back to the easy Sunday dinner.
Shrimp cocktail– cooked tail-on shrimp and jazzed-up ketchup. Easy peasy, right? It can be if you buy the shrimp already cooked, but I like to take it one step further and cook the shrimp in court bouillon (a.k.a. a fancy word for flavored water). Taking that little extra step really adds a depth of flavor to the shrimp, and the bonus is that it can be done the night before. The sauce can also be made a week in advance. That’s perfect for me tonight!
Apparently, there is a BBQ theme going on this time of year for me😂!
Sunday Dinner four years ago
Sunday Dinner five years ago
Sunday Dinner six years ago
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Shrimp Cocktail
Ingredients
For the Cocktail Sauce
- ½ cup ketchup
- ¼ cup chili sauce
- ¼ cup prepared horseradish
- Tabasco sauce to taste
- Fresh lemon juice to taste
For the Shrimp
- 3 quarts of water
- 1 lemon, halved
- 1 small yellow onion, halved
- 1 bay leaf
- 3 sprigs of fresh flat-leaf parsley
- 1 tablespoon black peppercorns
- 1 tablespoon Kosher salt
- 2 pounds headless shrimp, peeled, leaving the tails intact, and deveined
- 4 cups of ice
Instructions
For the Cocktail Sauce
- In a medium bowl, stir together the ketchup, chili sauce, and horseradish. Add the Tabasco and lemon juice to taste. Serve at room temperature with the shrimp. Sauce can be prepared and refrigerated for up to one week in advance.
For the Shrimp
- In a large pot, bring the water to a boil. Using a piece of cheesecloth, make a sachet by placing the lemon, onion, bay leaf, parsley, and peppercorns in the center, then tying the ends. Add the sachet and the salt to the boiling water, then boil for 10 minutes. Remove from the heat. Add the shrimp and cook until they are pink and just cooked through, about 2 ½-3 minutes. Drain the shrimp and discard the sachet. Immediately cover the shrimp with 4 cups of ice and toss. Allow the shrimp to cool and drain. Transfer the shrimp to an airtight container and refrigerate for at least 2 hours. Shrimp can be cooked up to one day in advance. Serve chilled with cocktail sauce. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
