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Blanched Shrimp Cocktail
This retro appetizer was as popular in the 1960s as it is now, and it's not hard to see why. Chef James gently poaches the shrimp in a court bouillon (a flavorful broth made with white wine and seasonings), then chills them and serves them alongside cocktail sauce. The freshest shrimp don't need much: just a squeeze of lemon and a dunk into the horseradish-laced cocktail sauce and you're in heaven. This dish is a classic for a reason!
Nutritional facts
Protein
34g
Carbs
20g
Calories
270
Fat
2.5g
Ingredients
Bay Leaf, Old Bay Seasoning, Shrimp, Lemon, Cocktail Sauce, White Wine
Reviews
Based on 0 reviews
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About James Grody
James is a graduate of the prestigious Culinary Institute of America. Upon completing his AOS, he worked with NYC’s top chefs to hone his skills. Restaurants moved to hotels, where James learned how to organize dinners for 1000 people. In 2012 he started his own company, Tailored Chef NYC, working primarily corporate functions and with high net worth local families as their personal chef. James started teaching 5 years ago at Sur La Table as part of its recreational cooking classes. Cook Unity clients, you are in good hands!
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