with cocktail sauce
Johnnies offers only first quality shell-on shrimp from the Gulf. It’s available frozen in 5lb boxes or bags of IQF (individually quick frozen—so you can use as much or as little as you want at a time). The size refers to the number of shrimp per pound. Example: 16/20 shrimp would average 18 shrimp per pound or 90 shrimp per box. The larger the number, the smaller the shrimp.
The most common mistake when steaming shrimp is overcooking. 16/20 shrimp require approximately 5 minutes…36/40 about 3 minutes. We recommend a timer!
Ingredients:
5lb raw shell-on Gulf shrimp—thawed and drained
Cider vinegar
Water (flat beer may be substituted)
Salt
Seafood Seasoning
Ketchup
Horseradish
Celery
Chili Powder (can be added to cocktail sauce to taste)
Combine equal amounts of water and cider vinegar in a stock pot sufficient to cover 2.5lbs of shrimp. Add a pinch of salt and 3-4 tablespoons of seafood seasoning. Cover and bring to a rolling boil on high heat. Add 2.5lbs shrimp to pot and set timer for appropriate time. Cover pot loosely. Stir gently several times so that all shrimp are cooked equally. When pink and firm, remove immediately and drain in colander. While still hot, sprinkle seafood seasoning over shrimp to taste. Spread on a sheet pan and chill as quickly as possible. This helps in the peeling process and also firms the shrimp up quickly. Reuse your pot of brine for the remaining shrimp.
For Cocktail Sauce, use a thick quality ketchup and add horseradish slowly to taste. Add finely diced celery to add crunchiness and sauce will adhere better when dipping shrimp.
Remember…do not overcook, use a timer, and chill as quickly as possible. As long as shrimp are hot, they will continue to cook.
Brought to you by:
2406 Molly Pitcher Highway Chambersburg PA 17202
