Quiche Lorraine
Prep Time:
24 mins
Serves:
6-8
Prep Time: 24 mins Cooking Time: 24 mins
Serves: 3-4I am partial to “16/20” size shrimp because it’s the perfect “peel and eat” size but use any kind of shrimp you like. 16/20 means there are 16-20 per pound of this size shrimp. You can use the larger “U-10”, meaning there are “under 10” (9 or fewer) pieces per pound. The key to a tender result is cooling the liquid off before adding the shrimp. It’s like easing them into a warm bath instead of plunging them into a boiling one; they will emerge tender. Peel and serve almost room temperature for best results. The sauce is a classic. There are many horseradish products at the store; has to be the smooth “creamed” ones for best results with this sauce.
Shrimp:
1 large lemon, cut into ¼ inch rounds
1 small bunch parsley, washed
16 black peppercorns
2 bay leaves
Kosher salt
2 teaspoons Tabasco
2 pounds 16/20”, meaning 32-40 pieces, shrimp, fresh or defrosted, in the shells
Cocktail sauce:
¾ cup ketchup
1 large clove garlic, grated
3 tablespoons creamy horseradish
2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco
1 teaspoon garlic powder
Zest and juice from 1 large lemon
Makes: 3-4 servings
Price: $35.00
Prep Time: 24 mins
Serves: 6-8
Prep Time: 24 mins
Serves: 8-10
Prep Time: 24 mins
Serves: 18-20
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