Shrimp Cocktail

Great shrimp cocktail is so easy to make, but the key is great flavor. Use these ingredients to create the best shrimp you've ever tasted!

1 pound raw, deveined, shell-on jumbo shrimp (16 to 20 per pound), thawed and room temp

2 T kosher salt
1 t ground thyme

1 t Bell's Seasoning
3 T peppercorns (I like tellicherry)
2 bay leaves
1 T celery seed
1 C lemon juice
Ice

1. Fill a dutch oven 3/4 full of water. Add salt, thyme, Bell's, peppercorns, bay leaves and celery seed.

2. Bring the seasoned water to boil on high heat. While the pot is heating, prep 1 large bowl with ice in the sink. Also have a strainer waiting to drain the shrimp. 

3. When the water is boiling, add thawed shrimp to the pot. Cook for exactly three minutes, keeping the pot on high heat. Just before 3 minutes is up, remove 2 cups of the boiling broth. Add the reserved stock to the bowl with ice. 

4. Drain the shrimp when timer reaches 3 minutes and then immediately add them to the bowl with ice/stock mixture and top with cold water so the shrimp are completely covered. Add 1 cup of lemon juice to the bowl and stir. Let shrimp sit in the cold water for 10 minutes, adding more ice if needed to keep them cooling. 

5. Drain shrimp, but do not rinse. Peel except for the tail and pat dry. Chill for up to 24 hours or serve immediately. 

Enjoy!

Here's a quick recipe for cocktail sauce if you'd prefer to whip up a fresh batch:

1 cup ketchup
1 T prepared horseradish

1 t red wine vinegar (or any type)
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning
Pinch of salt

Wisk together and chill before serving. Enjoy!

Carrot Cookies with Orange Glaze

Certain foods are an instant reminder of the holidays. For me, this cookies are the epitome of Christmas. My mom always made these when I was a kid and the recipe was passed down from her side of the family. Every time I make them, I'm always surprised how good they are! I usually make a bit of extra glaze because I love to cover these pretty generously.

Cookie Batter:

1 C shortening

3/4 C sugar

1 C cooked, mashed carrots

2 eggs

1 t vanilla

2 T milk

2 C flour

2 t baking powder

1/2 t salt

3/4 C coconut

Orange Frosting:

4 1/2 C powdered sugar

1/2 C softened butter

4 T fresh squeezed orange juice

Grated orange rind from one orange

1. Boil 8 oz of carrots. (Baby carrots work great.) Drain and mash with a potato masher. Set aside to cool.

2. In a large bowl, beat one cup of shortening on low. Slowly add in 3/4 cups of sugar and beat on medium high until blended. One at a time, add the carrots, egg and vanilla. Blend each ingredient with the beaters until evenly mixed. 

3. Mix together flour, baking powder and salt, then sift into bowl stirring into batter. Add in coconut, folding into batter.

4. When completely mixed together, drop teaspoon sized balls onto a greased cookie sheet. 

5. Bake at 350 degrees for 12 - 15 minutes or until cookies are rounded and bottoms are browned. Cool on a wire rack.

6. Beat together ingredients for the orange glaze on medium speed. Consistency should be creamy but loose. Spread glaze over each cookie and let harden. Store in an air tight container for up to two weeks.

Enjoy!