Shrimp Cocktail – Origins, History of the Classic Dish
The Shrimp Cocktail – the perfect starter for dinner or cocktail party – began to make regular appearances on fancy restaurant and tea room menus during the Edwardian era and early 1910s; predecessors of the dish seem to have originated by the turn of the previous century at the latest. The Original Boston Cooking-School Cook Book of 1896 states that “Shrimps are…generally used for salads”. By the 60s, the traditional Shrimp Cocktail was far and away the most common appetizer found in restaurants throughout the land. Thereafter followed a decline in popularity, as trendier fare pushed aside what some considered to be a stodgy, old-fashioned dish. Now, finally, good sense has returned, and we’re once again seeing Shrimp Cocktails prominently featured as a first course appetizer. (Coco, long time associate of Yummyeats.com party planner, Mrs. Worthington, chimes in with his pet peeve: why do restaurants always seem to serve an odd number of shrimp, making it difficult for two people to share?)
Easy Shrimp Cocktail Recipe and Presentation Ideas
It’s a snap to create a delicious Shrimp Cocktail – a great party appetizer. You can use pre-cooked shrimp, but fresh is always the best. Using 1 dozen medium shrimp (cleaned with tails left on) : fill a 12-inch skillet with enough water to be able to fully cover your shrimp, add 1/2 tsp salt, and bring to a boil. Add the shrimp (in a single layer), and cook about 2 to 3 minutes – just until the shrimp are opaque (be careful to not overcook, you need these just right). Drain and cool the shrimp, then refrigerate for several hours until they are completely chilled. Using a wide-mouthed stemmed cocktail glass, fill it with the cocktail sauce of your choice (bottled will do if you want to save time), then place the chilled shrimp around the rim for serving. Decorate with a lemon slice. Enjoy!
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