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No dish showcases shrimp as simply and elegantly as shrimp cocktail.
Shrimp may be prepared with the shells on, or shelled and deveined before cooking.
Deveining Shrimp
Insert a toothpick between the two middle shell segments. Slide the tip of the toothpick just underneath the vein (which is actually the shrimp's digestive tube) and lift slowly.
Cooking Shrimp
Shrimp are easy to cook by any number of preparation methods. For best results, cook the shrimp for the minimum amount of time noted in your recipe, and then check to see if the shrimp are done. When fully cooked, the shrimp will be pink, firm and opaque. For classic shrimp cocktail, we recommend boiling the shrimp.
Boiled Shrimp
6 cups water1 tablespoon salt
1 pound raw, unpeeled, large or jumbo shrimp
Bring the water to a boil in a large saucepan. Stir in the salt. Add the shrimp and allow the water to return to a boil. Reduce the heat to low and cover the pan. Cook for three minutes, until the shrimp are pink, firm and opaque. Drain well and rinse in cold water.
Plain water can be used for the boiling liquid, but for a different flavor, try substituting beer, wine or ale for part of the water. Adding a seafood seasoning or including crab boil mix in the water will also spice up the taste.
How to Choose a Premium Cocktail Sauce
There's a very good reason Heinz® Cocktail Sauce was named best-tasting cocktail sauce by ChefsBest®. We're the sauce experts. We know the best taste results when the finest ingredients are perfectly blended. Our special recipes give just the right amount of kick to your shrimp cocktail. Heinz® Cocktail Sauce is thick and rich, and it clings to the shrimp – giving you and your guests the most enjoyable eating experience.
Storing Shrimp
Fresh shrimp should be wrapped and stored in the coldest section of the refrigerator for no more than a day or two. For longer storage, freeze uncooked, headless shrimp, either with or without shells. Be sure commercially frozen and home-frozen shrimp are wrapped in moisture-proof materials and sealed securely.
Freezing Shrimp
Use frozen shrimp within three months. If possible, cook them while still frozen. If you cannot do this, thaw shrimp in the refrigerator and use them immediately. Never refreeze shrimp.
Prawns
What's the difference between a "prawn" and a "shrimp?" Nothing! Some regions and even some countries refer to them as prawns; some as shrimp. Some regions use the word "prawn" to describe especially large shrimp. Other regions? They just call them large shrimp.
Cold water shrimp: These small, sweet shrimp live in the North Atlantic and northern Pacific. They usually are pre-cooked and often come up to 100 per pound. They make great shrimp for shrimp cocktail dip. You might also see them labeled as bay shrimp, tiny shrimp, pink shrimp or baby shrimp.
Warm water shrimp: The most common description you'll see in markets. They're also often labeled by the color of their shell when raw.
White shrimp: The most common of warm water shrimp. They're often more gray than white and turn pink when cooked. They're very sweet-tasting, and most of these shrimp come from the Gulf of Mexico. They can be either wild-caught or farm-raised.
Brown shrimp: Also from the Gulf of Mexico and the southeast U.S. Atlantic coast, these shrimp are light brown uncooked and a strong pink when cooked.
Pink shrimp: This can refer to several types of shrimp. Caribbean pink shrimp are uncommon in U.S. markets, but they are mild and turn a bright pink when cooked.
Tiger shrimp: Any medium to large warm water shrimp with stripes. Most come from Asian waters and have black or blue-gray stripes due to iron in their native food sources. Mild in taste, these shrimp tend to shrink when cooked, so be sure to consider that when estimating how much shrimp you'll need for your guests.
Gulf shrimp: Usually identifies shrimp caught in the Gulf of Mexico.
Rock shrimp: These hard-shelled, deep-water shrimp come mostly from Florida's Atlantic coast, although they're also caught in the Gulf of Mexico. Sweet-tasting and chewy, their meat turns red or white when cooked.
Shrimp are rich in iron, phosphorous, niacin and Vitamin B-12, and they're low in fat and calories. Now, we know not everyone is thinking about nutrition at a party. But you're bound to have one or two guests who are keeping tabs. And a good host has something for everyone.