Sunday, March 21, 2010

Italian Style Shrimp Cocktail Mom's Recipe

Or Mom, The Late Margaret Ann Fanelli Colenzo Shrimp Recipe

My mom Margaret, back in 1959, geesh, where did the time go? And me, not so young anymore! I still can't believe she's been gone since 1999. I will always miss her. Her cooking skills were amazing, simple and always the best, as I am sure you all have great memories made with your families. Miss her all the time just allot more lately, its always those times that you do something, you just wished they were here to see...thanks mom for the wonderful memories...I will always love what you left behind.

One of my very favorite appetizers, especially by the pool, at the beach, or on any vacation. I actually order two on every cruise we take, (I know what a oinker I am!) Fresh tiger extra large shrimp steamed, with garlic flavors in the shrimp, cold and crisp with a great cocktail sauce, I can never get enough. My mom(the late Margaret Ann Fanelli Colenzo) taught me how to make shrimp this way, and will always be a personal favorite of mine in my lifetime! Mom made this with medium size shrimps, and we had so many more of them in a huge bowl than I make, since I use the extra large tiger shrimp. Living and growing up in Upstate NY, Utica area, we had these once a year, at Christmas. Nope there was no pool, just lots of snow and rain as I remember it but times were the best back then with everyone still around. These were a delicacy for us and savored for the holiday season, not much money around back then. Luckily living in Florida, we get them for around $4.00 a pound here, an get an abundance of these little crustaceans often. I dedicate this post to my mom, with love always I miss you! Hope you all enjoy it too!

I for one, love the lemon over my shrimp, you can leave it out if you don't like the taste. Mom use to say, it keeps it white and cleans the shrimp while it's boiling.

The ice underneath the lettuce will keep it fresh and crisp!

Have ice ready for steamed shrimp. Immediately the shrimp onto the ice to chill until the sauce it made.

Shrimp Preparation:
1 lemon, halved
1 teaspoon garlic powder
1 clove garlic, finely minced
1/2 cayenne pepper and black pepper
1 teaspoon salt
24 extra raw cleaned large tiger shrimp with tail-on

Cocktail sauce:
1/2 cup chili sauce
1 cup ketchup
1 tablespoon horseradish
1 dash Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon Tabasco
1/2 clove garlic, finely minced
1 tablespoon Italian Parsley chopped

For garnish
Romaine Lettuce leaves
lemon wedge
ice cubes
parsley leaves

Clean shrimp leaving tails on. Boil shrimp in a heavy duty saucepan adding all seasonings in the shrimp prepartion above, till pink. Immediately pour over ice filled strainer leaving just the ice to cool shrimp. While they are icing. Prepare cocktail sauce. Line a small dessert bowl or martini glass, clean clear bowl with Romaine lettuce, add ice cubes on the bottom, more romaine lettuce leaves to hide ice. Pour cocktail sauce on top of lettuce. Line shrimp around bowl and lemon wedges, pour more cocktail sauce in the middle on top of lettuce leaves, add three more shrimp tails up swimming in the middle, garnish with lemon and parsley.
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