Spicy Shrimp Cocktail

Spicy Shrimp Cocktail with a jalapeno-cilantro cocktail sauce is a classic start to your Valentines Day dinner. It's elegant, can be prepared in advance and there's a little extra spice in this unique shrimp cocktail sauce.

Like other kinds of seafood, shrimp are known as an aphrodisiac. Before the dawn of the Roman Empire, Romans and Carthaginians alike favored shrimp as a prelude to lovemaking. Each boasting their shrimp were more delicious AND more effective.

Serving this appetizer is sure to lead to a romantic night. Besides, there's something enticing about dipping those little shrimp in sauce ad eating them one by one.





To prepare shrimp:

  • 2 bay leaves
  • 1 tbsp. peppercorns
  • 2 small pieces of fresh gingerroot, peeled
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1/2 onion
  • 1 bunch parsley stems
  • 1 bunch thyme sprigs
  • 24 large shrimp, shelled and deveined

Fill a large stock pot with water. Add all the ingredients except the shrimp. Bring to boil over high heat. Reduce heat to low and simmer for 15 minutes.

Add the shrimp and cook for 1 - 2 minutes or until shrimp are opaque. Do not over cook.

Drain and immediately plunge shrimp into a large bowl of ice water to stop cooking. Cover and refrigerate until cold. Serve with Jalapeno-Cilantro Cocktail Sauce.

Jalapeno-Cilantro Cocktail Sauce:

  • 2 - 28 oz cans of tomatoes
  • 1 1/2 tbsp. cider vinegar
  • 2 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. cayenne pepper
  • Pinch of dry mustard
  • 2 tbsp. grated fresh gingerroot
  • 2 tbsp. chopped fresh cilantro
  • 1 tsp. finely chopped jalapeno pepper
  • Juice of 3 limes

Push the tomatoes, including the juice through a strainer or food mill. Place in a large non-aluminum saucepan and add the sugar, salt, black pepper and cayenne pepper, allspice, ground cloves, ground ginger and the dry mustard. Bring to a boil over medium heat. Reduce to low and simmer for about 50 minutes or until slightly thinner than ketchup.

Remove from heat and allow to cool to room temperature. Add the grated gingerroot, cilantro, jalapeno and lime juice.

Refrigerate for at least 1 hour, covered.






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