This recipe is the ticket I credit to getting myself invites to parties hosted by people who really don't even like me all that much. They ring me up on the phone with an, "Oh by the way, Lisa, can you bring those shrimp to my Fancy Soiree'?"
Poached Shrimp Cocktail
The secret is the cooking method. Poaching is what keeps these shrimp tender vs. rubbery.
In a stock pot:
12 cups water
1 cup Roses Lime Juice
1 clove garlic, sliced
1 onion, quartered
2 ribs of celery, cut into large pieces with the leaves on
2 bay leaves
1 Tbsp. Old Bay Seasoning
Bring this to a boil, then turn off the heat and let it come to room temperature. Refrigerate this stock if you are not going to use it the same day.
Bring the stock back up to a boil and add 2 lbs....