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

Ingredients:

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.

Ingredients:

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:

Mayo

Orange Juice

½ Ketchup

1T horseradish

Salt

Pepper

Tabasco (few drops)

Cognac

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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