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Columns September 19, 2017  RSS feed

Cooking Country

Sherry Matney


This crew member is preparing just a few of the 4,000 shrimp cocktails needed to feed the hungry masses on the cruise ships. Sherry’s Shots This crew member is preparing just a few of the 4,000 shrimp cocktails needed to feed the hungry masses on the cruise ships. Sherry’s Shots Paul and I are back on land after enjoying a vacation with Paul’s sister and brother-in-law last week. This time we took a cruise to the Caribbean and set sail exactly at the peak of hurricane season, which is September 10. We left Galveston on Sunday afternoon, just as Irma was making landfall in Florida. The captain told us we would have rocky waters for that evening and the next day, and we certainly did. However, after that the water was like glass and in the large cruise ship we could hardly tell it was moving. On the last day of the cruise I took a tour of the galley and was absolutely amazed at the amount of food that must be prepared for 4,300 guests. The chef leading the tour said the ship orders 6,000 dozen eggs each week!! They made fried eggs, scrambled eggs, poached eggs, boiled eggs, coddled eggs, and even cooked to order eggs and omelets. While we were touring the cold galley the cooks were preparing shrimp cocktail, about 4,000 each day, because there are about 1,500 crewmembers that must eat too. So this week I’m sending a picture of a crewmember preparing shrimp cocktail.

Shrimp Cocktail is one of the easiest dishes to prepare and is so very good. Rather than use the prepared sauce try making your own. This way it will taste exactly as you like it. First clean your shrimp, remove the head and take the vein out of the back. (It’s a lot easier to buy the shrimp already cleaned. Just be sure the vein is removed.) Add Cajun seasoning and bring water to a boil, enough to easily cover the shrimp. Drop in the shrimp and let boil until the shrimp turns pink. (Only about two minutes) Remove the shrimp from the water and let cool. While the shrimp is cooling make your cocktail sauce. I usually do not peel the shrimp but if you do wait until it is cool then take off the peel and the tail. Some folks like shredded lettuce in the dish and place the shrimp on top. I like just the shrimp and cocktail sauce. You can make the dish as fancy as you like but your guest will love it no matter what.

Shrimp Cocktail Sauce

½ cup ketchup
2 tbsp. horseradish
1 tbsp. lemon juice
1 tsp. Worcestershire
sauce
1 tsp. hot sauce (if desired)

Mix all together until well blended. Serve with cooked shrimp. Ketchup, horseradish and lemon juice are a must. The Worcestershire sauce and hot sauce are optional. Try them one at a time to see what you like best.


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