Beer Poached Shrimp With Cucumber Cocktail Sauce
Last Updated: 1604 days ago
Yield: 4 Servings Ingredients: 16-20 each Shrimp, 16/ 20 ct., 12 oz. Beer 1/2 cup Water 1 each Bay leaf 4 each Whole cloves 8 each Whole peppercorns 4 each Lemon wedges to garnish Fresh chives For Chef Larry's Cocktail Sauce: 1 cup Tomato ketchup 1 tsp. Soy Sauce 2 tsp. Cilantro, minced 1/4 cup Red onion, fine dice 1/4 cup Cucumber, peeled, seeded, fine dice 1/4 cup Tomato, fine dice 1/4 tsp. Fresh jalapeno peppers, fine dice 1 1/2 tsp. Lime juice 2-3 dashes Worcestershire Sauce to taste Salt to taste Fresh ground black pepper Method: Prepare Chef Larrys Cocktail Sauce Aioli by combining ingredients in a mixing bowl. Mix thoroughly. Adjust seasoning. Refrigerate and allow flavors to develop. Place beer, water, bay leaf, cloves and peppercorns in a saucepan and bring to a simmer. Add shrimp to simmering liquid and cook until just firm to the touch, remove amd cool. Peel shrimp leaving tails intact and remove sand vein with a small knive. Rinse shrimp to remove any of the sand vein.Garnish with chives and serve immediately.