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The Secret to Perfectly Cooked Shrimp, Every Time

Use this technique in a crowd-pleasing shrimp cocktail for New Year’s Eve. Here are two ways to make it.
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The Secret to Perfectly Cooked Shrimp, Every Time
Cooking shrimp in the shell yields more flavor in the cooked product; peeled, deveined shrimp proves more convenient for the cook. JeanMarie Brownson/TNS
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Shrimp cocktail just may be the ultimate New Year’s Eve party pleaser. It’s perfect as a light first course for a more formal meal, or you can set out a platter of perfectly cooked shrimp alongside a zesty homemade cocktail sauce.

Your guests will feel well treated.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
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