Rundvelts Shrimp Calypso

 

This recipe has two parts, but follow them exactly if you want your

shrimp to turn out perfect (not all shriveled up like the store

bought ones)

 

1.  The Shrimp Cookin'

Ingredients:  One Onion, Carrot and Stalk of Celery

              One pound 16-20 count shrimp (16-20 count per pound)

 

Method:   In a pot add water/fish stock/white wine (any combo of

the first two, white wine for a bit of flavour. :P) and bring to a boil.

After 3 minutes of boiling, add the shrimp into the pot and reduce to

a simmer.  When the shrimp begin to float, remove them.  The shrimp

are done cooking if when you pull the shell it comes away slightly.

 

NOTE: Properly cooked shrimp will be slightly raw in the middle.

This isn't anything to be concerned about however.  :D

 

 

2. The Calypso Sause!

Ingredients:  3 Heaping Tablespoons Mayonnaise (not miracle whip),

              1 Tablespoon Ketchup, 2 Teaspoons Brandy/Cognac,

              1 Teaspoon Lemon Juice, 1/2 Teaspoon Creamed Horseradish

              To Taste of the Following: Worcestershire, Salt, Pepper

              Tabasco Sause and/or Chili Sause.

 

Method:   Nothing special, just mix all of the above and serve.  I

would reccomend that you use the following to taste...

2 Splashes of Tabasco and Worcestershire (the bottle should have a hole

restricting the pouring.  :P)  A pinch of salt, half a pince of pepper.

And I like a little more brandy, but it's up to you.  :D

 

 

Anyways, just arrange the shrimp on the plate, leave the tails on too

because they make handy grips for eating.  Shell the shrimp all the

way to the tail and with a knife be sure to de-vein them.  Other

then that, it's pretty easy.  :D