Michael Smith’s Shrimp Cocktail
Get a taste of the sea with this refreshing shrimp cocktail, complete with cocktail sauce.
INGREDIENTS
Poached Shrimp
- 3 cup water
- 1 cup your favourite white wine
- 1 juice and zest of 1 lemon
- 1 onion, thinly sliced
- 2 cloves garlic, thinly spliced
- 2 bay leaves
- 2 tsp salt
- 1 lb frozen shrimp, 16-20 count
Cocktail Sauce
- 1 cup ketchup
- ½ cup horseradish
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 juice and zest of 1 lemon
DIRECTIONS
Poached Shrimp
1. Pour the water and wine into a saucepan over medium high heat. Add the lemon, onion, garlic, bay leaf and salt. Bring the works to a full simmer and continue cooking for a few minutes so the flavours can build. Add the shrimp, stir, cover with a tight-fitting lid, turn off the heat and rest for 10 minutes. Remove the shrimp and set aside to cool further.
Cocktail Sauce
1. Whisk together the ketchup, horseradish, soy sauce, Worcestershire and lemon. Dip away!