Appetizers: Shrimp Cocktail 03 by Recipe Cottage

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	Shrimp Cocktail 03

		Shrimp Cocktail 6-8 large shrimp per person 1 small can of chicken broth per pound of shrimp 1 sliced carrot 1 sliced celery stick (leaves and all) a handful of parsley stems a pinch of red pepper flakes 10 black peppercorns (or 1/4 tsp ground pepper) 1/2 lemon lettuce leaf (Boston or butter lettuce preferred) parsley garnish, if desired lemon wedges 1/4 cup fresh grated horseradish 1/4 cup ketchup. Pour chicken broth in a pot, using 1 small can of chicken broth per pound of shrimp Add: 1 sliced carrot, 1 sliced celery stick (leaves and all), a handful of parsley stems, a pinch of red pepper flakes and 10 black peppercorns (or 1/4 tsp ground pepper) Bring this mixture to a boil and boil for about 15 minutes. Then add the juice of 1/2 lemon and stir. Add the raw shrimp, still in their shells. Stir well and cover. Leave to boil/steam for no longer than 5 minutes. Uncover pot and stir again, and check to see that all shrimp are pink and no longer raw looking. Remove shrimp from pot and let cool. (Strain the broth into a container and use later as the base for ramen noodle soup) Peel shrimp, leaving tails on, and arrange on a plate that has been covered with a lettuce leaf (Boston or butter lettuce preferred), or arrange on the rim of a cocktail glass. Garnish with parsley, if desired. Serve with lemon wedges and the cocktail sauce. Cocktail Sauce: 1/4 cup fresh grated horseradish (look for tall thin jars of this pungent white radish in the refrigerated section at the grocery) mixed with 1/4 cup ketchup.