Succulent Shrimp Cocktail and the “Perfect” Filet Mignon” – July & August Calendar Photos

Succulent Shrimp Cocktail

Shrimp cocktail is one of the easiest things to make.  Most people make one basic mistake at home, they overcook the shrimp.   Follow these easy directions and you will always have the most succulent shrimp!

1 lb. 21-25 count AMERICAN Shrimp (the count # is how many shrimp in one pound), peeled & deveined
1 tablespoon Webers® Boston Bay Seasoning
2 cups cold water
Ice bath (ice cubes & cold water)
½ cup shredded lettuce (for plating)
Lemon wedges for garnish, if desired

Ice Bath for Shrimp

Ice Bath For Shrimp

Cocktail Sauce:

½ cup ketchup
¼ cup horseradish
Juice of ½ a lemon
2-3 dashes of tobasco sauce
1 teaspoon Webers ® Boston Bay Seasoning

Place the water and Boston Bay Seasoning in a medium sized sauce pan over high heat.  Bring to a boil.  Immediately add the shrimp.  Cover and cook for 2-3 minutes.  Drain shrimp and place into the ice bath (this prevents further cooking).  Drain the shrimp when cooled (about 30-60 seconds).  Place in the refrigerator until ready to use.

In a small mixing bowl add all the cocktail sauce ingredients, mix until well blended.  Refrigerate until ready to serve.

To serve:  Place shredded lettuce in cocktail glass, top with shrimp, and drizzle with cocktail sauce.  This recipe serves 4.

The

What You Will Need

Years ago I started working as a cooking instructor at The Viking Cooking School in Memphis, TN.  I learned so many great things about cooking, styles, techniques, short cuts, knife skills, etc.  But one of my favorite things that I learned was how to cook the best steak at home.  We always use to go out for steak, Ruth’s Chris was our favorite steakhouse.  I can proudly say that we haven’t been back there in many years.  Once again, you too can make the best steak ever at home.  You only need a few ingredients for the steak, but I like to add a wine reduction sauce with mushrooms as well.

There are several key techniques for making the best steak at home:

  • Start with “USDA Prime Beef” Filet (yes, it’s worth the $$$)
  • Take steaks out of the refrigerator at least an hour before cooking
  • Wrap steak(s) with butchers twine (sold in every grocery store)
  • Season steaks 30 minutes before cooking
  • Generously rub steaks with extra virgin olive oil
  • Use good quality sea salt (I like grey and pink)
  • Freshly ground peppercorns are a must!
  • Prepare grill 30 minutes in advance
  • Bring grill up to the hottest temperature possible before cooking steaks
    Hottest Temperature

    Hottest Temperature

    Grilling Steaks

    Grilling Steaks

  • Use a meat thermometer!  (Unless you’ve been cooking steaks for a while and can tell their doneness using the “touch” technique.
  • Let the cooked steaks rest!  Cover with aluminum foil for 3-5 minutes, this prevents juices from escaping and keeps the meat moist and flavorful.

    Let Steaks Rest

    Let Steaks Rest

Portobello Mushroom Sauce:Deglaze Pan with Brandy

You'll never go back to your favorite steakhouse again!

You’ll never go back to your favorite steakhouse again!

Buon Appetito!

Buon Appetito!

Succulent Shrimp Cocktail and the “Perfect” Filet Mignon” – July & August Calendar Photos

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s