Tuesday, June 3, 2014

Recipe: Shrimp Cocktail with Calypso Sauce

Planning a cocktail party?  This shrimp cocktail with calypso sauce would be the perfect appetizer.

Shrimp Cocktail with Calypso Sauce


1 1b extra large shrimp in shell

Classic Court Bouillon
This poaching liquid has aromatics, acidity, and salt, concentrated to infuse fish with flavor. Make sure it is as salty as the ocean.

1 large onion, diced
1 rib of celery, diced
1 carrot, diced
Bouquet Garni (bay leaf, thyme, parsley)
5 cups water
¾ cup white wine vinegar
¼ cup salt
Fresh ground Pepper
*Tarragon Optional

Combine all ingredients into a sauce pan. Bring to a boil and then lower heat to simmer for 5-10 minutes. Add shrimp, stir and bring back to a boil. Turn off heat and let shrimp steep for 8-10 minutes until just cooked through. Check one after 8 minutes. Shock the shrimp in ice water. Shell shrimp and de-vein them. Serve with Calypso Sauce.

Calypso Sauce:
Orange Juice
½ Ketchup
1T horseradish
Tabasco (few drops)

Whisk all ingredients together and chill.

This recipe is from shellfish week. It would be a perfect appetizer for a cocktail party. The Court Bouillon adds so much flavor to the shrimp. 

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