When I was a kid in the Midwest, the only fish I would remotely eat were fish sticks (yes, the frozen variety) and popcorn shrimp. Even these additions to accepted meals were pretty late in the game. I partially blame my childhood friends two doors down, because they HATED fish and would balk any time it was fish night in their household, refusing to eat their dinners.
We were such regulars at each other's houses that there was no change in punishment because they had "company," so my friend Colleen and her sister, Melissa, would sit at the table for what felt like hours, complaining about the food.
I think the first time I truly enjoyed seafood was when I went to Vegas and had blackened swordfish at an upscale restaurant. From that point, there was no turning back. If it's seafood, I want it! Of course, I do have a pesky lobster allergy, but it's a good thing I like crab enough to make me not miss lobster too much.
Shrimp Cocktail with Spicy Peach Cocktail Sauce
- 4-6 large shrimp, peeled and deveined
- 1/4 c. cabbage, thinly sliced
- 1/4 c. canned peaches or fresh peaches, roughly chopped
- 1 serrano chile pepper, chopped
- 1 tsp. horseradish
- 1/4 c. tomato sauce or ketchup
- 1 tsp. Old Bay or seafood seasoning
- 1 tsp. Worstershire
- 1/2 orange or tangerine, juiced
- 1-2 lemon wedges
Bring a pot of water to a boil. While you are waiting for the water to come to a boil, set up a bowl of ice water next to the stove.
Liberally salt the water and add the shrimp. Let them simmer for 2-3 minutes; just until cooked through and turning pink. Immediately transfer them to the ice bath to stop the cooking process. Cool completely.
Combine the peaches, serrano, horseradish, tomato sauce, Worstershire, and Old Bay in a blender or food processor. Puree until smooth. Season with salt and pepper.
Plate the cabbage and arrange the shrimp around the cabbage. Spoon the cocktail sauce into the middle of the plate and squeeze the orange over the shrimp. Serve the lemon wedges alongside.