Shrimp cocktail season is here!


ANOTHER HOLIDAY RECIPE! "Shrimp Cocktail Season"

So I'm grazing through my latest edition of @bonappetitmag magazine and to my earthly surprise they've stolen one of my topics on page 46 of the December issue. "SHRIMP COCKTAIL SEASON", the exact topic I jotted down maybe 3 months ago for my holiday party topics. Ok, so I'm sure they didn't steal it, but it certainly made me feel like I was on to something sharing this same recipe for the holidays.

Just like story's author, Allison Roman, my new hero, I too believe that this should be the common denominator at everyone's party this year. With the addition of a simple cocktail sauce, a pickle (go to for several pickle recipes), limes if you're in The Bahamas, lemons in Hawaii and Saltine crackers, people will believe that they've entered a "lit" party if this dish replaces the old candy and nut bowl at the party's entrance.

My Bay area inspired sauce.

3 cups organic ketchup

5 tsp of fresh ground black pepper (yes I love pepper in this and so will the shrimp)

1/2 tsp kosher salt

Juice from half of a lime

1/2 cup fresh grated horseradish ( sorry fresh is best and I've never made it with that pre-cut mash)

3 tsp Tabasco sauce

2 tsp Lea and Perrin sauce.

Mix together and chill.

For the shrimp select the best and biggest you can afford and find. Always poach your shrimp shell on and clean after poaching the shrimp.

To poach shrimp you will need; 1 gallon water, 1 cut onion, 2 stalks of celery and a clove of garlic. 1 tbsp kosher salt and juice from 1 lime. Bring to a boil and add the shrimp. Cook for around 3 to 5 minutes depending o  the size. Immediately cool in ice water and then peel and devein.

To serve,  set on ice and put out the sauce, limes, pickles and saltines. Then set up a finger bowl station along with a a bowl for the discarded tails and other trash.

Pair with your favorite wine, rum or beer to get the evening started.

Go to for more holiday tips and recipes.

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