Thursday, July 26, 2012

STEAMED SHRIMP & TANGY COCKTAIL SAUCE

One of my Sister's favorite foods is Steamed Shrimp. When we were kids shrimp was cheap and plentiful. Mom served us some sort of fish or seafood every Friday night, and Shrimp night was our favorite! Just a plate of Shrimp , some cocktail sauce and we were in our glory!  This is a Baltimore tradition, next to the blue crab there's not a seafood treat we like more.  


1 bottle (12 oz) beer, allow to go flat
1 Cup white wine vinegar
1 onion sliced
2 stalks celery, chopped
1/4 cup Old Bay seasoning
4 teaspoons pickling spice
1 T black peppercorns
5 pounds large to extra large shrimp in their shell
Lemon wedges and Tangy Cocktail Sauce for dipping .


In a large pot combine the beer, vinegar, onion, celery, Old Bay, pickling spice, and peppercorns. Bring to a boil. put in the shrimp, stir and cover. Cook over high heat, stirring occasionally, until the shrimp turn a bright pink, 5-7 min. Drain shrimp. Serve hot or cold with lemon wedges and plenty of cocktail sauce.


Tangy Cocktail Sauce


2 Cups ketchup
1/2 Cup prepared horseradish
2 Tablespoons Worcestershire sauce
1 Teaspoon Tabasco Sauce
Juice of 1 lemon.
In a bowl combine all the ingredients, mixing well.





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