Servings: 6 to 8
This classic steakhouse appetizer of enormous poached shrimp with a tangy tomato-based sauce emerged in the late 19th and early 20th century, though oysters were the original shellfish of choice. During Prohibition in the 1920s, the dish was actually served in cocktail glasses, which weren’t otherwise being used.
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Make Ahead Tips
The sauce may be made up to 2 weeks ahead. The shrimp may be prepared up to 2 days ahead. Store in an airtight container in the coldest part of the refrigerator.
It can be tricky to tell when shell-on shrimp are cooked through, so check them for doneness early on, and don’t rely solely on the cooking time listed.
I had been using a cocktail recipe that I thought was the best until I tried this one. I also cooked the shrimp according to the recipe and it was the hit of my party. I had more people ask me for the recipe. Delicious!
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
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