‘Tis the Season for… Shrimp Cocktail with the Million Dollar Chef, Walter Martino
To make your holiday party even more spectacular, you need the perfect wine. Here is, the Million Dollar Chef, Walter Martino’s Top 20 Holiday appetizers, and guide to holiday wine pairings.
‘Tis the Season for… Shrimp Cocktail
This shrimp cocktail platter with my favorite 5-ingredient homemade cocktail sauce is one of my secrets for a quick and easy appetizer when hosting friends for the holidays. Thanks to fresh-squeezed Orange and Lemon juice, Tabasco sauce, and salty Worcestershire sauce.
PAIRING: Moët & Chandon
1 lb. Jumbo Shrimp
Cocktail Sauce and Assembly
3 Tbsp. Orange Juice
3 Tbsp. Fresh Lemon Juice
2 Tbsp. Horseradish
¾ tsp. Tabasco
2 tsp. Freshly Ground Black Pepper
Lemon Wedges (for serving)
How to Make It
Scoop 12 cups ice into a large bowl.
Cut lemons in half, squeeze the juice into the pot and toss in lemon halves. Bring liquid to a boil.
Add shrimp and poach, uncovered-boil for two minutes. Immediately add reserved ice to the saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in an ice bath for 10 minutes. Drain and peel. Cover and chill until ready to serve.
Mix chili sauce, lemon zest, lemon juice, orange juice, freshly ground black pepper, Horseradish, and Tabasco sauce in a small bowl. Cover and chill until ready to serve.
Serve shrimp on ice with lemon wedges and cocktail sauce.
Suggested Pairing: Moët & Chandon (SHOP)
The minerally undertow imparts a subtle, smoky note. A balanced version, with a fine bead and well-honed acidity.
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