Cocktail Sauce & Shrimp
10
5
Buy pre-made: you can buy a freshly made shrimp cocktail from your local grocery store or market. Replace the boring processed cocktail sauce with Arlotta’s Tomato Pesto to elevate your dish!
Ingredients
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24 large shrimp (21-25 count per pound, raw, deveined and easy peel, thawed)
-
½ tsp. Salt
-
½ of a lemon (optional)
-
8-10 peppercorns (optional)
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A handful of fresh parsley (optional)
-
Pinch of salt
- Arlotta’s Tomato Pesto
Directions
Step 1
Fill a large saucepan ¾ full of water.
Add salt.
Step 2
If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
Bring the pot to a rapid boil over high heat.
Step 3
Remove from the heat and let it stop boiling.
Step 4
Add the shrimp. Stir. put the lid on the saucepan. Cover the pot. Let sit for 4-5 mins, until the shrimp are opaque and pink.
Step 5
Meanwhile, prepare an ice bath: in a large bowl put two cups of ice cubes and fill halfway with cold water.
Step 6
When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
Step 7
Peel shrimp but leave tails on.
Step 8
Put Arlotta’s tomato pesto into 4 small bowls, wine glasses, or martini glasses and hang shrimp from the rims. Serve immediately.
