How To Make Shrimp Cocktail – Classic and Delicious!

How to make shrimp cocktail. Delicious, classy and sexy. There are a couple of critical steps. I show you those steps in this video.

All right welcome back to barbecue my way one of my favorite things is shrimp cocktail but I don’t know about you but one of the things that kind of grosses me out about shrimp cocktails a lot of times its shell in and I hate that because you well I’ll show you why I

Hate that just a minute but I’m going to show you how to make great shrimp cocktail very simply so here we go so these are roughly 15 count shrimp I like the bigger ones obviously most people do that’s why they’re mostly more expensive it’s worth it if you’re going

To shrimp cocktail so we’re going to try to create a shrimp cocktail that doesn’t have the mud vein and it’s also got part of the tail which is a very elegant way of serving it so you’ve thought out your shrimp we’re going to take the legs

Pinch the legs and just kind of wrap around that takes the shell off so we’re going to slowly go down keep grabbing the legs and wrapping around and then when you get down towards the bottom right here there’s one more rib it looks like and then you got the tail we’re

Going to stop there and peel around at that point and that’s the tail long portion right there now the mud vein and we won’t talk about what the mud vein is you can probably figure it out this is why I never hardly eat shell in because

I do not like the mud vein get a very sharp paring knife go down the back and you’ll see the mud vein right here and I’m going to rinse this out but I’m not near the sink but it’s basically golf tips from Mudvayne and I’m leaving

That so we clean out the Mudvayne we’ll leave the tail on then we’re going to steam them serve them with a cocktail sauce delicious so I’ll show you the end product so we’ve got some water boiling we’re using an old pot not a big one because we’re not doing a ton shrimp

Cocktail and we’re using crab and shrimp boil that you get in the bag and while it’s boiling we drop the bag in to really release that flavor and when it’s boiling back to do so cook up some shrimp all right we have boilage you can really smell the herbs from the crab and

Shrimp oil so now we just add the shrimp and you’re going to stay with me this whole time because it’s amazing how fast this will happen and a lot of people most people in fact tend to overcook your shrimp and put this lid back on to try to heat up

The boiling process a little bit again because you just threw a lot of cold meat in there so starting to boil again it’s one of those things that takes forever to watch boiling water but even though it’s not boiling it’s cooking right now and literally we’re probably

No more than a minute away from being done at this point they’ve already started turning pink the area that we’ve cut is now turning white you’re really close on say over 15-20 seconds wouldn’t turn this off because what happens is people overdo it and they get

Rubbery and they move too mushy so these are done as far as I’m concerned so now putting them into an ice bath which is how they will be served chilled with a great cocktail sauce you can get still bought and you can make your own we’ll just ketchup and horseradish turns up

Here this is a great way to wow your guests always great wrap cocktail No