Succulent Shrimp

by Two Chums on July 31, 2020

If you love shrimp, we have a wonderful,l quick, easy, and foolproof way for making it today!

Very often when making shrimp for a shrimp cocktail or to be chilled for a salad or appetizer, people cook their shrimp by boiling it. If you’ve ever boiled shrimp you know it can be delicious, BUT it can also easily be over done and wind up being rubbery or watery and a disappointing failure…an expensive disappointment and failure too.

So today we want to share a really simple cooking method we found on a site called NatashasKitchen.com. This will be the easiest, and likely, the best shrimp in a shrimp cocktail you’ve ever made.

Its the weekend and wouldn’t a delicious shrimp cocktail hit the spot? Give this a try!

Best Shrimp Cocktail
This way of cooking shrimp is truly much more of a method than it is an actual recipe. And it is a perfect way to prepare shrimp, especially if you have a lot of shrimp to cook.

Peel and devein shrimp leaving the tail in tact. (If you are using frozen raw shrimp, be sure it is fully thawed before cooking.) Drizzle the shrimp with olive oil and sprinkle liberally with salt and pepper. Place the shrimp on a baking sheet and place in a preheated 450 degree oven. The cooking time will depend on the size of the shrimp. Here is an info table for cooking times:

Large… 21-25 shrimp per pound, bake 6-7 minutes
Extra large…16-20 shrimp per pound, bake 8-10 minutes
Jumbo…11-15 shrimp per pound, bake 10-11 minutes

Cocktail Sauce:
1/2 cup ketchup
1/2 cup mild chili sauce (Heinz is preferable)
3-4 Tbsp prepared horseradish or to taste (you can usually find this in the deli section)
1 1/2 Tbsp freshly squeezed lemon juice
1 tsp Worcestershire sauce
1/2 tsp hot sauce (like Tabasco) or add to taste

Combine all ingredients and keep refrigerated until ready to use.