ខ្មែរ
English
Seafood seems to be everyone’s favorite without a doubt, and it ties in perfectly with the hot weather. We suggest that you have this as a weekend treat as the presentation is lovely and it goes well with any other sort of salad the summer weather might make you crave.
INGREDIENTS
Court Bouillon (broth)
• 10 cups cold water
• 2 medium carrots, quartered
• 2 stalks celery, quartered
• 1 large onion, quartered
• 1 head garlic, halved
• 1 lemon, halved
• ½ bunch parsley
• 5 sprigs fresh thyme
• 2 bay leaves
COCKTAIL SAUCE
• 1 cup ketchup
• 1 lemon, zest finely grated and juiced
• 4 teaspoons prepared horseradish, or to taste, drained
• ¼ teaspoon Worcestershire sauce
• Hot sauce, to taste
SHRIMP
• 1 pound medium or large shrimp, in the shell, rinsed
• 1 tablespoon kosher salt
METHOD
- Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. After it has come to a boil, slowly lower the flame so that the water comes to a simmer and then put the lid on and leave it there for about 20-30 minutes.
- Drop the shrimp into the boiling liquid and then completely turn off the heat. Stir the shrimp occasionally and keep cooking until they turn pink. Set everything on your counter top to cool and peel the shrimp (you should also remove the back vein that goes along the back of the shrimp).
- When everything is ready, place the shrimp over the edge of the cocktail glasses and then top them off with sauce to give it a more elegant look. Then garnish it with lemon or some spring leaves and let your guests tuck in!
