Originally posted by Hook
Maybe in New England, home of the sickly sweet shrimp c-cktail. But that's NOT how GOOD c-cktail sauce is made in Mexico.
Personally, I think the secret is to poach the shrimp WITH THE SHELLS ON and then use the broth in the c-cktail sauce. If you want to de-vein the
shrimp, just make an incision along the back and lift it out, leaving the shell on. Then, remove the shells after cooking.
Many good recipes for the Mexican style c-cktail sauce itself.
I know of restaurants and stands that go to the trouble of cooking with the shells on and retaining the broth. But very few remove the veins.
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