Shrimp Cocktail and Martinis
One of my favorite things about dinner parties, whether I’m going to one or hosting one myself, is the cocktail hour which precedes it. Maybe I just like drinking too much (probably true) but there is something about it that does, as they say, “open up the pallet." Even if we’re going to a restaurant, sometimes Joel and I like to sneak in a little early before our reservation and have a drink to ourselves before dinner begins. My go-to aperitif, or drink taken before a meal, is a classic Dry Gin Martini, with an olive or occasionally a lemon twist. Sometimes if I’m not feeling particularly boozy I’ll opt for a Negroni, Aperol Spritz, or maybe a glass of white wine, but I’m fairly committed to my martini most outings; a rinse of dry white vermouth, a hefty pour of Bombay Sapphire, a solid stir - as to not “beat” the liquor - a garnish, et voilà! The perfect martini (for me).
Aside from the cocktail which makes the cocktail hour, there is the cocktail food. It’s usually always something light such as deviled eggs, meatballs, oysters, perhaps some cheese and an assortment of nuts. However, in my opinion, there is one king that stands out amongst all other cocktail treats and that is Shrimp Cocktail - it even has cocktail in its name! Shrimp cocktail is truly an easy dish to make and it’s very forgiving. It’s also a classic so I will argue in favor of the classic shrimp cocktail sauce, but even then the sauce is also forgiving. Serve it over ice as a chilled hors devours or let it cool to room temperature and serve it that way, it’s up to you and your preference. You could also boil the shrimp or, as you will see when you read the following recipe, you can roast the shrimp, too. Finally, when you serve your dish dress it up a little with some fresh herbs as a garnish, throw on gherkins (cute little pickles), olives, and lemon slices and you’ve elevated your shrimp cocktail to a cocktail hour work of food art.
Shrimp Cocktail (serves 6 - 8)
Ingredients:
For the shrimp
2 pounds extra large shrimp
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 lemon, sliced whole
1/2 yellow onion, sliced
2 cloves garlic, sliced
Several sprigs of fresh herbs such as parsley, tarragon, dill, thyme, and fennel leaves
For the cocktail sauce
1/2 cup chili sauce (such as Heinz)
1/2 cup ketchup
1 teaspoon Worcestershire sauce
3 tablespoons prepared horseradish
2 teaspoons fresh squeezed lemon juice
1/4 - 1/2 teaspoon Tabasco sauce (or other hot sauce you like)
1 anchovy + 1/4 teaspoon ketchup + 1/4 teaspoon water
Instructions for the shrimp
1. Preheat oven to 400 degrees F.
2. Peel and de-vain the shrimp, but leave the tails on to make dipping the shrimp easier. In a bowl, add the shrimp, olive oil, salt, and pepper. Mix until all the shrimp are coated, set aside. Meanwhile, on a sheet pan scatter around the lemon slices, onion, garlic and sprigs of herbs. Place a wire rack that fits snug and just above the herbs inside the sheet pan. Spread the shrimp in one layer over the wire rack.
3. Roast in the oven for 10 - 15 minutes, just until shrimp are pink, firm to the touch, and cooked through. Set aside to cool.
Make the sauce
1. Combine the chili sauce, ketchup, Worcestershire sauce, horseradish, lemon juice, and 1/4 teaspoon Tabasco (adding more for desired spice), and stir.
2. In a small saucepan set over medium heat, add the anchovy and additional ketchup and water. Heat up and stir until the anchovy breaks apart and dissolves into the ketchup. Spoon into the cocktail sauce and stir. (Optional: for even more flavor, after the shrimp have finished, spoon a 1/2 teaspoon of the cooking juices from the sheet pan into the cocktail sauce and stir.)
To serve
Place the cocktail sauce in a serving bowl set atop and in the middle of a serving platter. Arrange some of the shrimp around the the edge of the sauce bowl. Then, arrange the shrimp around the platter how you see fit. If you want your shrimp served cold, add some crushed ice to the platter and serve the shrimp on top of that. Decorate with parsley or another herb(s) of your liking, and scatter with green olives, gherkins, and lemon wedges.
The Dry Gin Martini (serves 1)
Ingredients:
1/2 shot dry white vermouth
3 shots dry Gin, such as Bombay Sapphire
Green Olives (such as queen olives or cocktail olives)
A lemon Twist
Chilled martini glass
Cocktail shaker
Ice
Instructions:
1. Pour 1/2 shot of dry white vermouth into the chilled martini glass and swirl around, then dump out (this is called a rinse). Set Aside. Add the gin to the cocktail shaker and stir vigorously for 20 seconds. Pour into the martini glass and garnish with an olive or a lemon twist, or both. Enjoy responsibly, because seriously this is a strong drink!
“Whatever Fish is Available” Meunière
When you think about Kansas, you might be overcome with images of vast beach front, torquis blue water, palm trees, coconuts and daily caught fresh sea food, am I right? Of course not, this is KANSAS. There are no oceans, it’s literally the most landlocked state in the country. Seafood is a delicacy here, and if you want fresh seafood it’s an expensive one. We have all the usual popular varieties of fish such as salmon and trout, but beyond that it’s hard to come by good seafood unless you want to pay a hefty amount for it. Under some circumstances it’s justifiable, but for a typical Tuesday night dinner it’s not entirely worth the cost. That’s why this is called “Whatever Fish is Available” Meunière and not Sole Meunière - it’s just not available for consumption here. That being said, a good fish meunière can be made with whatever you have available, in the end it’s really all about the butter anyway.
“Whatever Fish is Available” Meunière (serves 2)
Ingredients:
2 filets of flakey white fish (barramundi, trout, flounder, sole, whitefish, tilapia)
1/4 cup flour
4 tablespoons unsalted butter, divided
1 tablespoon neutral oil (canola, vegetable)
salt and pepper
4 tablespoons chopped parsley
lemon wedges
Instructions:
1. Season the fish, about 1/4 teaspoon of salt for both filets front and back and pepper to taste. Dredge fish in the flour and shake off any excess.
2. Heat 2 tablespoons butter and oil over medium high heat in a frying pan. When the butter foam has subsided, place the filets in the hot butter. Depending on the thickness and type of fish, cook anywhere from 2 minutes to 4 minutes per side. The fish should flake when pierced with a fork. When finished, remove to a plate.
3. Add remaining butter to the pan and heat until foamy and sizzling. Meanwhile, sprinkle the parsley on the fish filets. When the butter foam has begun to subside, pour over the fish. The parsley should sizzle as the butter hits it. Serve with lemon wedges.