Shrimp Cocktail

Serves 2.

Note: This recipe is easily doubled or tripled or cut in half for one. Shrimp spoil quickly so cook only what you plan to eat in one sitting. From Beth Dooley.

• 1 small leek, white part only, roughly chopped

• 2 garlic cloves, crushed

• 1 tbsp. coarse salt

• 1 tbsp. fresh lemon juice

• 1 bay leaf

• 1 tbsp. paprika

• 3 black peppercorns

• 1 tsp. whole coriander

• About 8 to 10 jumbo raw shrimp (15 to 20 per pound), shells removed but tails left on, deveined if preferred

• Any or all of 3 cocktail sauces (see recipes)

Directions

In a medium pot with 2 cups cold water, add leek, garlic, salt, lemon juice, bay leaf, paprika, peppercorns and coriander. Bring to a boil, reduce heat to a simmer and add the shrimp. Simmer for about 5 minutes until shrimp are cooked through (the shells will be pink).

Drain into a colander and allow the shrimp and spices to cool to room temperature. Place in a bowl, cover and chill for at least 3 hours. Before serving the shrimp, shake off any of the spices. Peel the shrimp, if desired. Serve with trio of cocktail sauces.

Nutrition information per serving with 2 tablespoons remoulade:

Calories 240 Fat 21 g Sodium 555 mg

Carbohydrates 3 g Saturated fat 3 g Total sugars 2 g

Protein 10 g Cholesterol 90 mg Dietary fiber 0 g

Exchanges per serving: 1 ½ lean protein, 4 fat.

 

Classic Remoulade

Makes 1/2 cup.

Note: Do not keep any leftover sauce the shrimp have been dipped into. If you have extra sauce that shrimp haven’t touched, store in a covered container in the refrigerator for up to a week. From Beth Dooley.

• 1/2 c. prepared mayonnaise

• 1 tbsp. fresh lemon juice

• 2 tbsp. ketchup

• 1 tbsp. drained capers

• 1 tsp. red pepper flakes

Directions

Whisk all of the ingredients together into a small bowl.

 

Curry Dip

Makes 1/2 cup.

Note: Do not keep any leftover sauce the shrimp have been dipped into. If you have extra sauce that shrimp haven’t touched, store in a covered container in the refrigerator for up to a week. From Beth Dooley.

• 1/4 c. plain whole-milk Greek yogurt

• 1/4 c. prepared mayonnaise

• 2 tsp. fresh lime juice

• 2 tsp. curry powder, or to taste

• 1/2 tsp. honey, to taste

Directions

Whisk all of the ingredients together in a small bowl.

 

Maple Mustard Dip

Makes 1/2 cup.

Note: Do not keep any leftover sauce the shrimp have been dipped into. If you have extra sauce that shrimp haven’t touched, store in a covered container in the refrigerator for up to a week. From Beth Dooley.

• 1/4 c. maple syrup

• 2 tbsp. vegetable oil

• 2 tbsp. coarse mustard

• 1 tbsp. apple cider vinegar

• Pinch red pepper flakes

Directions

Whisk all of the ingredients together in a small bowl.