I thought I’d take a new twist on shrimp cocktails today. I decided to pan sear the shrimp instead of boiling. I figured this would enhance the flavors well by not watering down any of the spices or shrimp itself. I liked the results; the shrimp texture was firm and the spices easily clung to the surface but I think I will change up my spice mixture a bit for the next batch ~ still pretty tasty though.
- 1 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp whole coriander
- 1/4 tsp brown crushed mustard seed
- 1 large bay leaf
Combine all ingredients in mortar. Crush together well with pestle and set aside.
- 1/2 tsp shrimp rub
- 1/3 cup ketchup
- 1 tsp horseradish
- 1 tsp lemon juice
Combine 1/2 tsp of spice blend with ketchup, horseradish, lemon juice. Refrigerate until ready to serve; this will be your cocktail sauce.
- Shrimp Rub
- 12 o.z. large peeled shrimp
- 1/2 lemon
Combine remaining spice mixture with 12 o.z. large shrimp. I used 26 – 30 count peeled shrimp with tails on.
Heat large non-stick skillet over medium high heat. Add shrimp and begin cooking for about 2 minutes until shrimp begins to pink up.
Squeeze 1/2 lemon onto shrimp and stir or flip shrimp over. Continue cooking about 2 minutes longer until shrimp is cooked through. Chill for at least an hour before serving.
Enjoy ~ Kimberly