Posted On: 03/01/2017
Skip the boring ketchup stuff and whip up this creamy, spicy-sweet sauce next time you’re shrimp cocktailing. In a large stockpot over high heat, bring 6 cups water, ˝ lemon, 2 bay leaves and 1 tablespoon kosher salt to a boil. Meanwhile, prepare an ice bath. Add 1 pound medium thawed or fresh shrimp to the boiling water and cook 1˝ to 2 minutes, until pink and opaque. Transfer the shrimp to the ice bath and let cool 5 minutes. Meanwhile, whisk together ˝ cup sour cream, 1 teaspoon honey, 1 teaspoon hot sauce, 1 teaspoon lime juice and ˝ teaspoon cumin in a small bowl. Stir in 1 tablespoon minced green onions. Remove the shrimp from the water bath and serve with the dipping sauce.
Leaving the peel on while cooking improves both the flavor and texture of shrimp. Plus, peeling uncooked shrimp is no fun at all.
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