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Boiled Shrimp
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
Boiled Shrimp

6 cups water

2 tablespoons salt

2 bay leaves

1 lemon, halved

1 stalk celery with leaves cut into 3 pieces

2 pounds unpeeled fresh shrimp

Combine first 5 ingredients in a Dutch oven and bring to a boil. Add shrimp, cook 3 to 5 minutes. Drain well, rinse with cold water. Cover and chill. Peel shrimp and devein. Serve with cocktail sauce.

The little line that runs down the back of a shrimp, the sand vein, is its intestinal tract. Slit shrimp lengthwise using a small, sharp paring knife. Pull vein away with tip of the knife and rinse shrimp.

Drape shrimp around the rims of stemmed glasses that hold a tangy cocktail sauce.

Cocktail Sauce

2/3 cup chili sauce

1/4 cup lemon juice

3 tablespoons prepared horseradish

2 teaspoons Worcestershire sauce

1/4 teaspoons hot sauce

Combine all ingredients stirring until smooth. Cover and chill at least two hours.
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