Winter 2022 | Sea Island Life Fall Fall/Winter 2022 | Page 15

An easy-to-make appetizer with a zesty kick , shrimp cocktail is always in season . Originally deriving from oyster cocktail , the shrimp version of this restaurant delicacy boils down to a quality catch and tangy sauce .

Start with the right shrimp . Fresh is best , so opt for large , plump and locally caught shrimp with firm , unbroken shells . “ Without quality shrimp , none of it matters ,” explains Greg Smith , executive chef at the Sea Island Beach Club . At home , rinse and devein the shrimp . Cook the shrimp in a quality court bouillon to enhance the flavor and sweetness of the shrimp and , once done , drain the liquid and cool .”
The secret to shrimp cocktail ? The sauce itself . “ The sauce is what makes the cocktail dish in my opinion ,” Smith says . “ It can ’ t have too much ketchup and must have enough balance between the horseradish , Worcestershire and lemon juice to balance out the sweetness of the ketchup .”
Despite some truly inventive spin-offs of the dish , “ anything that veers too far off of the ‘ traditional ’ recipe , like a ‘ cranberry basil shrimp cocktail ’ for the holidays , are the types that I would not consider a real shrimp cocktail ,” notes Smith .
Get creative with presentation by looping the shrimp over the rim of a chic martini glass . In the Prohibition era , it became popular to serve the shrimp dish in , what would be otherwise unused , cocktail glasses . Try filling a non-convention vessel with cocktail sauce or add intrigue with a unique garnish like chili flakes .

THE PERFECT SHRIMP COCKTAIL

FROM GREG SMITH , EXECUTIVE CHEF AT SEA ISLAND BEACH CLUB
INGREDIENTS
• 10 cups cold water
• 2 medium carrots , quartered
• 2 stalks celery , quartered
• 1 large onion , quartered
• 1 head garlic , smashed
• 1 lemon , halved
• 1 / 2 bunch parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon kosher salt
• 1 pound medium or large shrimp , in shell and rinsed
• 2 / 3 cup Heinz ketchup
• 1 / 4 cup Heinz chili sauce
• 1 lemon , fine zest and juice
• 4 teaspoons horseradish , prepared and drained
• 1 / 4 teaspoon Worcestershire
• Tabasco , to taste
PREPARATION
1 . Place water , carrot , celery , onion , garlic , lemon , parsley , thyme , bay leaves and salt in a pot and bring to a boil over high heat . Lower heat to a simmer , cover on top slightly ajar . Cook 10 to 30 minutes .
2 . Devein the shrimp before cooking by holding a shrimp between the thumb and forefinger with the rounded side of the shrimp upward . Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell , about 1 / 8-inch down from the top . Gently push the skewer through shell and lift up to remove the vein .
3 . Drop deveined shrimp into pot and turn off heat . Cook shrimp , stirring occasionally , until they curl and turn pink , two and a half minutes for medium shrimp , three minutes for large ones . Drain and cool to room temperature . Peel shrimp . Refrigerate if not serving right away . If refrigerated , bring shrimp to room temperature before serving .
4 . To serve , put the cocktail sauce in a bowl over ice and surround with shrimp , or loop the shrimp over the edge of a cocktail glass and top with the sauce . Garnish with lemon and serve .
COCKTAIL SAUCE
1 . Combine ketchup , chili sauce , lemon zest and juice , prepared horseradish and Worcestershire sauce in a small bowl . Add hot sauce , if desired .
2 . Mix well , then refrigerate until ready to serve .
FALL / WINTER 2022 / 23 | SEA ISLAND LIFE 15