Enjoy Buffalo or Bloody Mary Shrimp - it's your choice
Shrimp is always a favorite at my house. It doesn't matter whether it is served hot or cold, whenever shrimp is on the menu I am greeted with happy faces. We appreciate crunchy breaded shrimp, and the cold and plump variety, and will always be loyal to a good spicy horseradish cocktail sauce. Lately we have “expanded our horizons” and started dipping our shrimp in a Bloody Mary version of the traditional red sauce and on “hot” days even give them a bath in a Buffalo sauce followed by a little blue cheese dip.
When I was growing up, shrimp was a special occasion food in my family due in part to the expense and lack of availability. Fortunately, we are now able to have reasonably priced shrimp available in almost every grocery store making it easier to enjoy at home on more than birthdays and holidays.
While I appreciate the convenience, I prefer to purchase uncooked shrimp instead of the precooked variety. I like to cook it myself and will admit to still buying the already “peeled with tail on” type most frequently unless I need the shells for a stock. Frozen is fine with me, but I am careful to inspect each package for freezer burn before putting it in my cart.
How do you defrost shrimp? My package recommends allowing the package to defrost in the refrigerator overnight, allowing the shrimp to defrost completely before cooking. I now try to use this method whenever possible, but on occasion still have to use a “quick thaw” method of submerging frozen shrimp in cold water until no longer frozen. No matter what method I use, I always rinse my shrimp in a colander under cold running water to remove any debris before cooking.
When it comes to cooking shrimp I have used the boil and shock method but have come to the conclusion my favorite way to cook shrimp involves roasting them on a baking sheet in a hot oven, thanks to Ina Garten. The result is perfectly cooked shrimp with beautiful color and texture. Dry your shrimp with paper towels and toss them in a little olive oil, add a little salt and pepper, and then roast until tender. If you have a grill basket you may also roast shrimp on your barbecue, but be careful, they cook quickly.
Now that the shrimp are cooked, what should we do with it? I would like to offer two of my new favorites; Buffalo Shrimp with Blue Cheese Dip or simply dipping your perfectly roasted shrimp in a delicious Bloody Mary Cocktail Sauce.
Buffalo sauce is everywhere these days, being made famous as Buffalo chicken wings. I actually bought a gallon of Buffalo sauce not very long ago; I know, who needs a gallon of hot sauce? The answer is, my family because it is already half gone! Between Buffalo chicken burgers and pizza, along with mixing the sauce with ranch dressing for salads and our new favorite Buffalo Shrimp, we use the stuff perhaps more than I should admit.
Simply toss freshly roasted shrimp in hot sauce and melted butter to coat, and then dip in the cool blue cheese and sour cream based dip for a perfect combination. If there is any left, the dip is also good with veggies and chips.
On the other hand, if you prefer chilled shrimp dipped in cocktail sauce, and love a good Bloody Mary, mix up a batch of Bloody Mary Cocktail Sauce. The sauce is made with such traditional ingredients as spicy horseradish, Worcestershire sauce, and lemon juice along with a twist from chili sauce, a little vodka and just enough chipotle pepper in adobo sauce to add a little warmth. Even if you're not craving a Bloody Mary, but love good cocktail sauce, please give it a try. You will not be disappointed, I promise.
So there you have it, two very different, and trust me, tasty shrimp recipes. Both start with perfectly cooked roasted shrimp and end with full familiar flavor, but with a new “shrimpy” twist.
Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge.