Shrimp cocktail is a classic, old time-y recipe that simply doesn’t go out of style. There are certain things you just don’t mess with, and shrimp cocktail is one of them. Call us purists when it comes to certain foods if you must. We proudly stand by this recipe as the best! Bring this as an appetizer to your next party and everyone will be begging for more!
Can I make shrimp cocktail ahead of time?
Yes! Not only is this recipe delicious, but it is so easy! Make your shrimp cocktail up to 24 hours ahead of time, just be sure to keep refrigerated until ready to serve.
How to Peel and Devein Shrimp:
Shrimp can be purchased in several forms. If your shrimp is purchased raw with the shell on it will need to be peeled and most likely, also deveined. Use a sharp knife to slice 1/4 inch into the back of the raw shrimp (the outer edge of the curve). This will cut into the shell and make it easy to slip off, as well as expose the vein, if there is one. If there is a black, visible vein, use the sharp tip of your knife to gently lift it out of the shrimp and discard it. Once the vein is removed you can either peel the shrimp immediately or leave it on for cooking, which can add more flavor. Whichever you decide to do, the peel should easily slip off when given a little tug. Peel off any remaining shell and discard or save and freeze for making seafood stock later.
Veined vs. Deveined:
The vein is the intestinal track of the shrimp that runs along the back of the shrimp. Not every shrimp will have a visible vein. We much prefer deveined shrimp, as it is a bit unappetizing to see the vein and it can be a bit gritty. You can devein your own shrimp or simply buy already deveined shrimp at your local grocery store. However, it is not harmful to consume shrimp with the vein, and is really up to personal preference if you care to devein or not.
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