Shrimp cocktail and a salad. 6/27/19

Tonight we made another hot weather dinner. Unfortunately it was so chilly out that we had to close the back door! I am definitely not complaining about the weather though.  I know pretty soon it will be blazing hot again.

This is dead simple. John poached the shrimp by making up a tasty broth (court buillion) consisting of salt, lemon juice and zest, Old Bay, onion, and peppercorns in a pot of water. Heat to boiling and let it cook together for a few minutes. Turn off the heat and after a minute or two of cool down, add the shrimp, cover, and let them sit for 10 minutes. Drain and refrigerate the shrimp. Fix a cocktail sauce of ketchup, lemon, and horseradish.

Shrimp cocktail – Old School fancy!!

For my part, I had the onerous task of making a salad. I still do not like doing it but we have had so many salads lately that I am getting used to it. My salad consisted of Romaine lettuce, tomatoes, snow peas, radishes, scallions, julienned turkey pastrami, cucumbers, and feta cheese. It is dressed with a vinaigrette and I added garlic rubbed croutons. But you make yours the way you like best!

Pretty composed salad

This entry was posted in American, Easy, Kitchen tips, pescatarian, Recipes, Shellfish, Vegetables and tagged , . Bookmark the permalink.

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