| This is a nice little appetizer. It's always delicious an always reads "classy". I LOVE a good shrimp cocktail! It's also really easy to make. It's really just a matter of boiling the shrimp, then chilling them and serving with cocktail sauce!|
Many people do all sorts of things beyond these. Beds of lettuce, little lemon sculptures, the shrimps folded into one another, small shrimps literally mixed into the sauce, served like a soup, etc.
This approach is ... Classic Cocktail ... done in the manner of most restaurants that serve it.
Note: These shrimp are essentially boiled in something resembling a quickie "court bouillon" which is a flavored liquid used for poaching stuff for a relatively short period of time. A common use of it is fish, like Salmon. I'm a HUGE fan of boiling artichokes in a court bouillon. It just adds a little extra flavor to otherwise fairly light or delicate ingredients.
Second Note: After bringing my liquid to a boil, I strained the liquid through a fine meshed sieve prior to boiling the shrimp. It decreases the "speckles" left behind by the Old Bay, but this step is completely optional.
Third Note: I used the 16-20 sized shrimp, because I like a big meaty shrimp. You can use a 21-25 for a more traditional size. If you do, cook the shrimp for about 4 minutes, instead of 5. You'll get more shrimp per pound!
Fourth Note: Because the boiling liquid is discarded, I'm only leaving the nutritional information for the shrimp.