Today’s recipe is Tropical Shrimp Cocktail (https://cookthestory.com/tropical-shrimp-cocktail/) .
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Recipe Link: How to Cook Shrimp from Frozen (https://cookthestory.com/how-to-cook-shrimp-from-frozen/)
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Colander (https://amzn.to/3GvJQIb)
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All New Chicken Cookbook (https://amzn.to/3ZNy849)
This episode was originally published in June, 2022.
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Have a great day! -Christine xo
It’s time for recipe of the day so I got to tell you like 500,000 people a year come to my shrimp cocktail recipe on cook the story so I think that means that they really like it of course but I also really like looking I can see like
The stats and see when people are coming and it’s fascinating to me that like for every single holiday it spikes whether it’s Christmas New Year’s Easter Valentine’s Day 4th of July or Labor Day it does not matter people want to make shrimp cocktail for special occasions
It’s just a thing and I totally get it you know it’s like fancy and special you get it at like fancy steakhouses it’s like restaurant food but it’s also really easy to make at home so it’s impressive it’s fun to eat people all love it cuz it tastes so good I think
That’s all about the horseradish sauce mixed into the cocktail sauce horseradish is just the best thing right but anyhow because of the extreme popularity of shrimp cocktail I thought it was time that I do a riff on shrimp cocktails so that if you are doing something really summery and fun and you
Want a shrimp cocktail that goes with that you can do this so this is a tropical shrimp cocktail it’s got your nice big juicy shrimp cooked perfectly I’ll tell you how in a sec and then the cocktail sauce this one’s made from mango pineapple jalapeno there’s some
Red onion tomato garlic so it’s like sweet and tangy but then it also has those more Savory notes the jalapeno and the garlic really Fant fantastic and summery fun so that is what has inspired this dish everybody’s love of shre cocktail I also think it makes a
Fantastic dinner you know you cook up some shrimp chill them down make this wonderful tropical cocktail sauce everybody’s going to eat that because those fruits are so good maybe skip some of the spicy stuff if you know that there’s people who don’t like the heat my kids wouldn’t eat the jalapeno for
Sure but you’ve got the shrimp you’ve got this nice fruit salsa serve it on some rice you get some black beans maybe you’ve got dinner and everybody loves it and then once you’ve master it you’ve made it a couple times then it becomes your staple summer special occasion
Appetizer you can make it for two people four people you could do like a whole shrimp ring and have it like for a big crowd put loock kind of appetizer thing perfect for all those things okay to make this you’re going to start by making the salsa and that’s because it
Does need to go in the fridge for about 30 minutes it kind of thins out a bit in the fridge from the salt in it drying the moisture out and you want that little bit thinner so it does go in the fridge for 30 minutes that makes it nice
And cool too so we start with that then while it’s chilling we cook the shrimp so this recipe uses Frozen mango and Frozen pineapple chunks you have to thaw them out now if you want to use fresh you totally can it’s just nice that this calls for Frozen because you can make it
Any time of year and know that it’s going to be delicious the mango and pineapple are going to be perfectly sweet but if mango and pineapple are nice in your store and you want to do fresh it works just as well with the fresh whichever is going to be good now
What you’re doing is you’re getting out your food processor with the blade attachment and you’re adding 2 cups of the mango that was frozen and you’ve thought it two cups of pineapple that was frozen and you Tha it and then half of a small jalapeno you take the seeds
Out first I do like to give that a bit of a rough chop just so that it doesn’t like Clump up in there if you chop it first you know it’s going to disperse more easily that’s also true for the Red Onion half of a small red onion some
Tomatoes and some peeled and chopped up Garlic that garlic too needs to be chopped up just in case to the food process you’re also adding half a teaspoon of salt and some fresh cilantro leaves half a cup of loosely packed leaves then you pulse it in the food
Processor until things are really Saucy but with some small pieces still remaining you want a little bit of texture it will be very thick though you can transfer that to your serving bowl or to any mediumsized Bowl cover it up and refrigerate for 30 minutes this is
When that sauce is going to get some more liquid coming out of it from the salt and it’s just going to thin down to just the right texture while that’s chilly out we’re going to make the shrimp now you can of course get already cooked shrimp from the grocery store you
Know my preference though is to get the uncooked cooked frozen shrimp because those are the freshest ones they’re often Frozen right on the boat they never get thawed between then and when you get them home and so then when you are cooking them you know they are as
Fresh as they can be and that just brings so much extra flavor and I like to cook them from Frozen this is especially good for shrimp cocktail when you want the shrimp to be cold in the end what you do is to bring a big pot of
Water up to the boil now we’re cooking a whole pound of shrimp so you are going to want a nice big pot like what you would cook some soup in like Dutch oven size all the way full or pretty full with water put the lid on bring it up to
A boil then you take it off of the heat it is not going back on the heat again and you dump that full pound of shrimp in there give it a stir and then put the lid back on leave them until they’re nice and pink no longer translucent
Really opaque and curled it’s going to be between ooh 7 to 9 Minutes depending on how big the shrimp are you just open the lid give it a stir and have a peek if they look done there and done if not put the lid back on they’re cooking so
Gently gently in there because that hot water’s temperature comes down a little bit when you add the frozen shrimp and then they’re just cooking nice and gently that’s why they end up so nice and plump and delicious while they’re cooking in that water off the heat you
Get a big colander put it in your sink and then fill a bowl a clean Bowl not a bowl that you had shrimp in or anything before fill a bowl with cold tap water and then put some ice cubes in there too lots of ice then when you’re shrimp are
Cooked the way you want them you drain them in the colander and then put them immediately into that ice bath that ice water until they’re nice and cold then you can drain them Pat them dry and put them in the fridge until you’re ready to serve or you can serve them immediately
Like I said if this is dinner you can have some rice some beans and then the tropical salsa and the shrimp that’s going to be fantastic if you’re doing this as an appetizer like a plated individual one you would get like margarita glasses or wine glasses put
Some of the salsa in there and then hang some shrimp off the glasses or if this is like a Serve Yourself kind of thing like for a group what I like to do is get a big serving plate that has a nice rim on it then you put a bowl of the
Salsa in the middle surround it by ice cubes that’s why you want that rim on that serving plate so the ice cubes don’t fall off and then you can hang the shrimp off of the bowl that the salsa was in the ice cubes are close enough to
The shrimp that they’re going to keep everything nice and cold okay I’ll put the link to this recipe in the show notes or you can head to cook theory.com to get it there and I have a favor to ask if you are hanging out with some people who love food and cooking this
Week and tell them about this podcast tell them to search for recipe of the day wherever they listen to podcast and they can join in in all this tasty fun and information as well I’m Christine Pitman from cook theory.com the cook.com the allnew chicken cookbook and from
This podcast recipe of the day I hope you have a great day let’s get Cooking