Jackie Ang-Po


by Jackie Ang-Po

32 (21 to 25 count) tiger shrimp

Poaching liquid:
2 tablespoons Old Bay Seasoning
1 lemon, halved
1 clove garlic, finely minced
1/2 teaspoon chili powder
1 teaspoon salt
8- quarts of water

Cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon salt
1 tablespoon olive oil
2 tsps. Lemon juice
1 tbsp chopped cilantro

) Devein shrimp without taking shell off. Rinse under cool water and refrigerate until ready to cook.
2) Cook the shrimp by bringing the poaching liquid to a boil. Place the shrimps and once it boils again, the shrimps should be cooked. Make sure to have a bowl full of ice water as once the shrimps are cooked they must be drained immediately and placed in the ice bath. Once cool, peel the shrimp leaving the tail on. Drain and refrigerate immediately. Bring out once ready to serve.
3) Make the sauce by blending the ingredients in a food processor. Keep refrigerated until ready to use. 4) Plate by putting sauce in a martini glass with 3 shrimps around the rim of the glass.



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