The Recipes

Traditional Shrimp Cocktail

The first of many appetizers for a friend's birthday party!  Normally, I would make huge prawns, but since there's going to be so much food, I opted for medium-sized shrimp.  I usually count on three shrimp per person if they are this size; two if they are larger prawns.  Sure, you can get those cheesy, spongy shrimp that come in a plastic wring, but I promise that these are easy and amazingly better.  Note that the numbers associated with shrimp are the amount of shrimp you get per pound.  So, the lower the number, the larger the shrimp.

Traditional Shrimp Cocktail


- Medium-sized shrimp
- 1 lemon, halved
- Salt
- Pepper
- Cocktail Sauce
- Prepared horseradish

Bring a pot of water to a boil.  Prepare a bowl of ice water.  Reduce the water to a simmer and drop in the shrimp.  Cook until they are pink and start to curl, about three minutes.  Immediately drain and transfer the shrimp to the ice water bath.  Allow them to cool, then store in the refrigerator.  Spoon a little bit of cocktail sauce topped with a dollop of horseradish onto small plates, then arrange the shrimp around the sauce.