Shot Glass Shrimp Cocktails
$0.00 Cooking Fee
Serving Size: 1 shot glass per guest
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https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
Quick Boiled Shrimp for Shrimp Cocktail (Using Frozen Raw Shrimp)
- Thaw the Shrimp: Place the frozen shrimp in a sealed, leak-proof plastic bag. Submerge the bag in a bowl of cold water. Change the water every 30 minutes until the shrimp are fully thawed (this usually takes about 15-20 minutes for 1 pound of shrimp). Skip this is the shrimp is not frozen.
- Boil the Water: Fill a large pot with water and add the salt, lemon wedges, and any optional spices (bay leaves, Old Bay seasoning). Bring the water to a rapid boil.
- Prepare the Shrimp: While the water is heating, pat the thawed shrimp dry with paper towels.
- Cook the Shrimp: Once the water is boiling, add the shrimp to the pot. Boil the shrimp for 2-3 minutes, or until they are pink and opaque. They will curl into a "C" shape when done.
- Shock the Shrimp: Immediately remove the shrimp from the boiling water with a slotted spoon and transfer them to a bowl of ice water. This stops the cooking process and keeps the shrimp tender.
- Drain and Serve: Once the shrimp are cool, drain them well and pat dry with paper towels. Arrange them on a platter and put aside.
- Tips:Thawing: Make sure the shrimp are fully thawed before cooking to ensure even cooking. Using cold water for thawing helps maintain the texture and flavor of the shrimp.Timing: Be careful not to overcook the shrimp. They cook very quickly, usually within 2-3 minutes once added to boiling water.Ice Bath: The ice bath is crucial to stop the cooking process and ensure the shrimp stay tender and juicy.Seasoning: Adding spices to the boiling water infuses the shrimp with extra flavor.
Prepare the cocktail sauce
- Mix ketchup, tomato juice, lemon juice, horseradish, Worcestershire sauce and black pepper
- Divide between 10 shot glasses leaving each 1/3 to 1/2 full
Put the appetizer together
- Cut celery in to 2 to 3 inches sticks, depend on the size of shot glasses. Ideally they would stick out a bit above the shot glass for service.
- Place on celery stick in each shot glass
- Place two shrimp hanging over the rim of each shot glass
- Place a parsley sprig in each glass as a garnish
- Refrigerate until ready to serve
Cook Times
Ingredients
Ingredients
For the shrimp
- 20 each raw shrimp, 21-25 size, peeled and deveined
- 1 tablespoon Kosher salt
- 1 wedge lemon
- 1 each bay leaf 1 tablespoon Old Bay seasoning, or other spices - optional
For the rest
- 1 bunch celery
- ½ cup tomato juice
- ¼ cup ketchup
- 1 1/2 tablespoon fresh lemon juice
- 1 tablespoon Prepared horseradish
- ¼ teaspoon Worcestershire sauce
- 1 pinch ground black pepper
- 1 bunch Italian parsley
- 10 each shot glass
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowlsReheating/Serving Instructions
Serves cold
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.5mg
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