'https://qvc.co/recipeideas - Shrimp cocktail! Blue Jean Chef Meredith Laurence teaches you how to make the classic appetizer, shrimp cocktail, at home. Watch more seafood recipes: https://www.youtube.com/playlist?list=PL-MJ2niVMKciYeImw1ozcD_bM_KTXrv8I Download free recipes from Chef Meredith Laurence: https://qvc.co/recipeideas Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Shrimp Cocktail Serves 4 to 8 Ingredients: 1 onion, peeled and quartered 3 cloves garlic, smashed 2 ribs celery, halved 2 bay leaves 12 peppercorns 8 sprigs of fresh thyme 2 tablespoons salt 1 lemon, halved 2 pounds Black Tiger shrimp, peeled and deveined Cocktail Sauce: 1 cup ketchup ¼ cup prepared horseradish 1 lemon, zest and juice dash Worcestershire sauce dash or two Tabasco® sauce Directions: 1. Combine the onion, garlic, celery, bay leaves, peppercorns, thyme and salt in a large stockpot and add 4 quarts of water. Squeeze the lemon into the water and toss the squeezed lemon halves into the pot as well. Bring the mixture to a simmer and let it simmer gently for 20 to 30 minutes. 2. Prepare the shrimp while the water simmers – peel and devein and make sure the shrimp is no longer frozen. 3. Prepare the cocktail sauce by combining all ingredients in a bowl and mixing well. 4. Drop the shrimp into the simmering liquid and turn off the heat. Give the shrimp a stir and let them sit in the hot liquid for about 3 minutes or until the water comes back to a boil. They should turn bright pink and feel firm if squeezed. Drain the shrimp and transfer the shrimp to an ice bath to cool for a few minutes. Remove from the ice bath and dry well. You can do this step a day ahead of time if desired. 5. Serve the shrimp with the cocktail sauce to dip into.'
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