Here in Japan there is another way to devein shrimp which does not,ruin the back of the shrimp. You use a toothpick to pierce the back of the shrimp, just below where the vein is lying and pull up. The vein will come out. Keep pulling and the whole vein comes out. Do this on the uncooked shrimp.
My parents ate shrimp on every NYE (when I was a kid I’d dip my shrimp in ketchup vs. cocktail sauce!) and it’s a tradition I’ve picked up in my adult life, too (although I use cocktail sauce now - with TONS of horseradish). Happy New Year, Alison!
My wife gifted me Nothing Fancy for Xmas, after she observed me binge-watching your Home Movies for the last few weeks! Thank you so much for your vids and BOOK!! -its gonna be good summer (I'm in Naarm in Australia) cooking and hosting :) xx
My mouth is watering. Can't wait to make this. I once attended a party where the shrimp cocktail was served in a vintage cake plate turned upside down. The hollow center of the pedestal held the sauce, and the rimmed flat part held the shrimp. I have been looking for such a cake plate ever since!
Are there no more home movies (aghast)?? I know you were in Paris and I know you are coming onto CNN+ soon (huge congrats!) but I don’t see any news about home movies… and just got very curious! Please someone let me know what is happening :0
I literally have a tattoo that is practically the same as your shirt! I LOVE cooking with lemons… drinks with lemons… lemon zest, all of the above lol!
Well, it sure boosted MY spirits. Shrimp cocktail for New Year's Eve! It says: "Time to pop a cork, kiss your sweetie and have an elegant snack like no other." Seriously, there should be a drawing for lunch with Alison and David.! Happy New Year Home Movies team! You are my sunshine. XXXX
I have found that Heinz' sugar-free ketchup has a more tangy flavor than regular and lends itself well for shrimp dipping. Thanks for a well done video.
I don't cook, yet I listen to these in my headphones while doing traffic duty at a school. I have to stand out here for an hr and these videos really really help time go by fast 👍👍👍
A Chinese friend of mine showed me how to de-vein the shrimp with the shell on before cooking. You insert the toothpicks about 5 mm below the bow in the back and gently pull up. There are plenty videos to show the technique. I use the shells (cooked or raw) to make shrimp stock and then Tom Yum Soup
This video is so timely. I just got a bottle of Lea Perrins worchestershire sauce the other day and my tastebuds were in aw trying it the first time. I saw in the ingredients that it had anchovies and thought of a montage of the many times you’ve raved of the power anchovies gives. How full circle to see the video!
I learned so much from this episode of Home Movies that now l want to have shrimp cocktail for dinner. Which sometimes l do have but now l feel that you elevate the shrimp cocktail to definitely a higher level. Court bouillon, which l had never heard of. And using worcestershire sauce, which is perfect and lemons, which are essential and all the other suggestions! Delicious! Such flavor! Pure genius!! Thank you thank you thank you, Alison!!! And David.
I flipping love Lea & Perrins, it’s the main reason I make my own Chex mix every holiday season - I can really go (reasonably) nuts with the Lea & Perrins and butter.
Thank you for the great video. Of many! Absolutely love them. Now I'm craving shrimp cocktail. I don't think I would recognize David. My glasses broke and I need to get a new pair. Please show him in another video. Love, love you - you're a joy!
I am decidedly in the "remove the poop chute" camp. In Indianapolis, we are blessed with the famous St. Elmo's Steak House which is known for their shrimp cocktail. It is very horseradish heavy and will clear your sinuses! They are bottling it now but I've not tried it as I prefer to make my own using your basic recipe with Tabasco. If you're ever in Indy, give it a try.
YES! St. Elmo's is my cocktail sauce North Star. It punches you in the face but you still can't stop coming back for more. Have tried their bottled version and it's just as good. I'm in Indy for the holidays and this reminded me to pack a few before I head back.
It's been a tradition to have shrimp cocktail on NYE in my family for the last 25 years, and I'll be making it your way today. My favorite food by far!
A totally awesome video!! I made shrimp cocktail for Christmas Eve, doing the poaching technique like you... the hostess actually texted me about how good they were! I'm thinking I'm going to add some minced capers to my next batch of cocktail sauce.. like, this New Year's Eve!!! Thanks and enjoy your break.
Perfect timing! I was already planning on making shrimp cocktail for myself & my boyfriend this NYE, and tbh I would have cooked the shrimp like in a shrimp boil style, so I'm going to give this poaching technique a whirl. Happy New Year!
@@lisahileman6727 I’m definitely going to try Alisons method next time. Last time I accidentally bought them already deveined and peeled and cooked them in my cast iron.
I hope this isn't the last episode. :( Even if the channel goes to a one a month schedule, that's better than nothing. This is one of the other videos on RUclips that is simultaneously relaxing and engaging and let's me live vicariously as an erudite New Yorker.
A great, simple lesson. I will make this for my shrimp-loving daughter on New Year's Day. I have loved Lea & Perrins Worcestershire since I was a kid; made potato chip dip with cream cheese, dried onion soup mix, milk, and Worcestershire sauce, lots of it.
I made pickled shrimp before Christmas. I knew I would devein them, but couldn’t decide if I should do it before or after poaching them. I was wondering if the poaching liquid would penetrate the shrimp if the shells were on. Turns out the shrimp were deveined, but with shells still on. Conundrum! I don’t like the frilly edges that come from having shells off, but wanted the flavor of the cooking liquid. If I’d had this video then, I would have left the shells on. But all things considered, the pickled shrimp were delicious. I’ll try your shrimp cocktail after I’ve eaten all of mine. Living In Florida, I do have luxury of eating shrimp often!
In every cartoon/animated film I watched growing up, there was always shrimp cocktail being served at a fancy dinner and I’ve ALWAYS been curious what it tasted like! I can finally satisfy my curiosity 🙏🏼🤤
Alison grazie for Christmas dinner, it was my turn to make the main. The anchovy paste rubbed prime rib roast was a huge hit - entirely inhaled. The Home Movie: Spaceballs.
The most satisfying moment is when you peel a shrimp shell off in one go. If I weren't still vego I'd give this a go, but a guy can dream of the perfect shrimp cocktail party!
Love this. I did a Shrimp cocktail with blood oranges and a classic aioli before, the orange paired very well. Nice variation but I do love horseradish. Can you start selling David action figures by next Xmas???
Alternatively, for more flavour, shell the shrimp, add shells to court bouillon, boil the bouillon for a few minutes, remove from heat. Add shrimp, let them cook slowly in bouillon and therefore cool in the stock, absorbing more flavour. This is a technique taught to me by the exec. chef for the prez of CN railways. It gives you a tender and delicious outcome.
Thank you Nessuno, for the ' cook and cool off-heat' method. Yes, shells in court bullion DOES flavor the veg broth much better. And yes, removing shells allows shrimp to be MUCH more flavored. {What I didn't know was the off-heat method.}
Hi Alison really enjoy Home Movies. Have never had a shrimp cocktail without Marie Rose sauce so was surprised but delighted your sauce was mayo free but heavy on the L&P, one of my favourite ingredients. Interesting to see it without the iconic black and orange label we get in the UK. Happy New Year. X
This is totally freaky ... I bought some shrimp the other day and today I poached 'em up and made my own cocktail sauce and ate the whole damn platter for lunch ... just me ... my wife had to work today! Then I jump on RUclips and see your video!! 🤯🦐
Nickabood's Fisherman's Wharf Cocktail Sauce has been my shrimp cocktail favorite for over 50 years. Maybe over 60 years. I'm getting up there. Say hi to your cat for me.
Alison, if you love Worcestershire Sauce, you have to try Col Pabst from Wisconsin, it’s s delicious ,and around Christmas time they make Worcestershire caramels
Omg. Considering your ketchup aversion, you would love the shrimp remoulade salad at Tujagues in NOLA! Their remoulade has no ketchup or Mayo and is the best thing I’ve ever had! I’d def use their remoulade instead of a cocktail sauce. Grainy mustard and horseradish et al. 🎉
In Australia Shrimp (or prawn) Cocktail was always served with shredded iceberg lettuce and the sauce would be mayonnaise based. Im serving this one next time I have a dinner.
Lea and Perrins is my 1st go to seasoning element when I want that delicious slightly hot Umami fishy kick. (It is a family tradition that it has to be Lea and P). It is sssoooo good when sprinkled on semi crisp bacon piled on top of sourdough toast spread with orange marmalade!
How do you feel about using fresh shrimp when you are not close to the source. I buy frozen because that’s what I heard is best to do if shrimping is not close to me.
Yum! This is SO nice! I will make for NYE for sure, I can't wait! Thanks Alison Roman! PS : I received my awesome shallots pasta sweater, I love it! Happy 2022!
Here’s a tip for deveining pre cooked. No knife instead use a pair of kitchen scissors. Just cut the back of the shrimp snipping and running the scissors and then run the shrimp under the faucet and the vein coming out without taking the shell off
I was invited to a very good friends home on Christmas Day. 🎄 He boiled Shrimp & Snow Crab legs. He is such a good friend I could not bring myself to tell him that he overcooked everything to the point of ruining the delicate flavors that both Shellfish 🍤 HAD..! 😖 To me, the only thing worse is cooking a USDA PRIME Steak to Well Done.
I was a cocktail sauce fan until I discovered remoulade. Both are good, but I prefer the latter. If I wasn't planning on making your ricotta meatballs for NYE, shrimp would be on the menu.
I like Medium to large shrimp. I do not like Jumbo for Shrimp Cocktail because the larger the older less sweet and tender. Ideally my shrimp cocktail are medium size in mine but I'll go large if no medium or a sale ,🙂 I absolutely love your brine. Yes you are going the distance....6lbs that's love. Lucky guest!
![Chlöe - Shake (Feat. Jeremih) [Official Visualizer]](http://i.ytimg.com/vi/aDs_1ufpfv8/mqdefault.jpg)
Thank you for watching! What would you say to David if you saw him on the street? 😇
“Grow up, David.”
bing bong !!
Nothing, because don't know what he looks like 🧐
When I use Lea & Perrins in my shrimp dip, people think I spent a lot of time sautéing and seasoning.
@@carrot1269 BING BONGGGGGG
Not enough people are acknowledging this amazing shrimp cocktail-themed fit. The earrings? The Lemonade tee? Not unnoticed 🙌
Here in Japan there is another way to devein shrimp which does not,ruin the back of the shrimp. You use a toothpick to pierce the back of the shrimp, just below where the vein is lying and pull up. The vein will come out. Keep pulling and the whole vein comes out. Do this on the uncooked shrimp.
My parents ate shrimp on every NYE (when I was a kid I’d dip my shrimp in ketchup vs. cocktail sauce!) and it’s a tradition I’ve picked up in my adult life, too (although I use cocktail sauce now - with TONS of horseradish). Happy New Year, Alison!
My wife gifted me Nothing Fancy for Xmas, after she observed me binge-watching your Home Movies for the last few weeks! Thank you so much for your vids and BOOK!! -its gonna be good summer (I'm in Naarm in Australia) cooking and hosting :) xx
My mouth is watering. Can't wait to make this. I once attended a party where the shrimp cocktail was served in a vintage cake plate turned upside down. The hollow center of the pedestal held the sauce, and the rimmed flat part held the shrimp. I have been looking for such a cake plate ever since!
Are there no more home movies (aghast)?? I know you were in Paris and I know you are coming onto CNN+ soon (huge congrats!) but I don’t see any news about home movies… and just got very curious! Please someone let me know what is happening :0
I came here wondering the same thing :/
Hey Lea & Perrins I've been buying generic Worcestershire but not anymore! I'm convinced! Alison Roman has INFLUENCED ME!
i go to therapy every other tuesday, and i get an alison roman video every other tuesday. …which is like therapy.
I literally have a tattoo that is practically the same as your shirt! I LOVE cooking with lemons… drinks with lemons… lemon zest, all of the above lol!
….. minus the “Beyoncé” 😂
I’m overwhelmed by how cute that plate is.
Well, it sure boosted MY spirits. Shrimp cocktail for New Year's Eve! It says: "Time to pop a cork, kiss your sweetie and have an elegant snack like no other." Seriously, there should be a drawing for lunch with Alison and David.! Happy New Year Home Movies team! You are my sunshine. XXXX
I have found that Heinz' sugar-free ketchup has a more tangy flavor than regular and lends itself well for shrimp dipping. Thanks for a well done video.
I don't cook, yet I listen to these in my headphones while doing traffic duty at a school. I have to stand out here for an hr and these videos really really help time go by fast 👍👍👍
I love you Alison Roman
WOOSTER-SHEER
Also I can’t make a burger without dousing it in the stuff before it hits the grill 😍
Like it or love it, anchovies are the heart of your “brand”. You ought to do a whole series on recipes where they really shine!
A Chinese friend of mine showed me how to de-vein the shrimp with the shell on before cooking. You insert the toothpicks about 5 mm below the bow in the back and gently pull up. There are plenty videos to show the technique. I use the shells (cooked or raw) to make shrimp stock and then Tom Yum Soup
This video is so timely. I just got a bottle of Lea Perrins worchestershire sauce the other day and my tastebuds were in aw trying it the first time. I saw in the ingredients that it had anchovies and thought of a montage of the many times you’ve raved of the power anchovies gives. How full circle to see the video!
Love L&P
Hello Alison, missing your weekly videos!
I learned so much from this episode of Home Movies that now l want to have shrimp cocktail for dinner. Which sometimes l do have but now l feel that you elevate the shrimp cocktail to definitely a higher level. Court bouillon, which l had never heard of. And using worcestershire sauce, which is perfect and lemons, which are essential and all the other suggestions! Delicious! Such flavor! Pure genius!! Thank you thank you thank you, Alison!!! And David.
I flipping love Lea & Perrins, it’s the main reason I make my own Chex mix every holiday season - I can really go (reasonably) nuts with the Lea & Perrins and butter.
Yes!!! Just came from the new shrimp louie video, and I can't choose!!!
My friend and I did the new Louie for a bridal shower, and we had so much fun with it, and the bride loved it. Highly recommend!
My mom always boiled the shrimp in a ton of old bay and made the cocktail sauce with ketchup and tons of horseradish.... that's it and it's the best.
Thank you for the great video. Of many! Absolutely love them. Now I'm craving shrimp cocktail. I don't think I would recognize David. My glasses broke and I need to get a new pair. Please show him in another video. Love, love you - you're a joy!
I am decidedly in the "remove the poop chute" camp. In Indianapolis, we are blessed with the famous St. Elmo's Steak House which is known for their shrimp cocktail. It is very horseradish heavy and will clear your sinuses! They are bottling it now but I've not tried it as I prefer to make my own using your basic recipe with Tabasco. If you're ever in Indy, give it a try.
YES! St. Elmo's is my cocktail sauce North Star. It punches you in the face but you still can't stop coming back for more. Have tried their bottled version and it's just as good. I'm in Indy for the holidays and this reminded me to pack a few before I head back.
It's been a tradition to have shrimp cocktail on NYE in my family for the last 25 years, and I'll be making it your way today. My favorite food by far!
A totally awesome video!! I made shrimp cocktail for Christmas Eve, doing the poaching technique like you... the hostess actually texted me about how good they were! I'm thinking I'm going to add some minced capers to my next batch of cocktail sauce.. like, this New Year's Eve!!! Thanks and enjoy your break.
Thank you Alison! Making shrimp cocktail for New Years Eve & Day. Love you and your Home Movies. Happy New Year!
Great episode! Just made this tonight for the first time… and you were right! So fun for my husband and me on a random Thursday
thank you for everything. Have a relaxing week and a happy happy NY..
I just made shrimp cocktail for Christmas Eve. I meant to get a pound but they were so beautiful I got two...for two people! And we ate them all.
Oh my goodness!! This brine is the bomb! Keep em coming girl!
How fitting, we were thinking of making this for New Years! :)
Love you. Hope all of you’re New Years are wonderful.
Another reason to love you - Jacobsen salt! I love it.
We just shorten it to Wooster sauce! From Lesley in Scotland .. love watching your videos!
That shirt is absolutely magical ✨
Perfect timing! I was already planning on making shrimp cocktail for myself & my boyfriend this NYE, and tbh I would have cooked the shrimp like in a shrimp boil style, so I'm going to give this poaching technique a whirl. Happy New Year!
love it. shrimp cocktail IS a spirit lifter.
I just made this a couple weeks ago and used the cocktail sauce recipe from Nothing Fancy. Love this so much!
Did you peel and cook or peel after?
@@lisahileman6727 I’m definitely going to try Alisons method next time. Last time I accidentally bought them already deveined and peeled and cooked them in my cast iron.
Allison is a half-full kind of girl. You go girl!
I hope this isn't the last episode. :( Even if the channel goes to a one a month schedule, that's better than nothing. This is one of the other videos on RUclips that is simultaneously relaxing and engaging and let's me live vicariously as an erudite New Yorker.
OK, I REALLY need that shrimp serving plate!
I don’t even like shrimp cocktail, but Alison could make the most vile thing on the planet and I would still watch her do it lol.
Feel the exact same way. I just love the videos so much I don't even care if I don't like what she's making!
I always wondered why my shrimp cocktail was bland. I never salted the water! Plus the cocktail sauce was a one note mess. Can’t wait to try!
Honestly, I really only watched this in anticipation of Alison’s hilarious take on something I never do myself.
So excited for this
A great, simple lesson. I will make this for my shrimp-loving daughter on New Year's Day. I have loved Lea & Perrins Worcestershire since I was a kid; made potato chip dip with cream cheese, dried onion soup mix, milk, and Worcestershire sauce, lots of it.
That plate is so adorable!! Also love the video!
Wondered when someone would give that plate a shoutout. Adorable!
Yummy! The shrimp and cocktail sauce look SO delicious!
I'm looking forward to Home Movies in 2022! Happy New Year!🎉
New Year’s Eve meal, done. This will keep me on a healthy, post-Christmas trajectory, and feel fancy
Wow me too-. But 2nd wow you stole my name hahaha happy new year
I made pickled shrimp before Christmas. I knew I would devein them, but couldn’t decide if I should do it before or after poaching them. I was wondering if the poaching liquid would penetrate the shrimp if the shells were on. Turns out the shrimp were deveined, but with shells still on. Conundrum! I don’t like the frilly edges that come from having shells off, but wanted the flavor of the cooking liquid. If I’d had this video then, I would have left the shells on. But all things considered, the pickled shrimp were delicious. I’ll try your shrimp cocktail after I’ve eaten all of mine. Living In Florida, I do have luxury of eating shrimp often!
In every cartoon/animated film I watched growing up, there was always shrimp cocktail being served at a fancy dinner and I’ve ALWAYS been curious what it tasted like! I can finally satisfy my curiosity 🙏🏼🤤
Alison grazie for Christmas dinner, it was my turn to make the main. The anchovy paste rubbed prime rib roast was a huge hit - entirely inhaled. The Home Movie: Spaceballs.
thanks we will have shrimp cocktail on New Years
The most satisfying moment is when you peel a shrimp shell off in one go. If I weren't still vego I'd give this a go, but a guy can dream of the perfect shrimp cocktail party!
I don't even eat seafood but I enjoy cooking it for people and love your recipes based on seafood!
Shrimp cocktail is a go to. I didn't realize cocktail sauce was so easy to make.
Fresh horseradish root has always been stronger than prepared horseradish in my experience. Love the fresh flavor in cocktail sauce.
Happy New Year! 🥂
Fun videos. From Southern California with love ♥️
Finally someone who's ALMOST as excited about shrimp cocktail as me!
Love this. I did a Shrimp cocktail with blood oranges and a classic aioli before, the orange paired very well. Nice variation but I do love horseradish. Can you start selling David action figures by next Xmas???
Woos tur shur sauce!!! 🇬🇧👍🏻
Shrimp Cocktail is always a hit at parties, I've found.
The idea of a seasoned simmer is new to me....can't wait to try this....love you Alison....🎉Happy New Year🎉
Awesome end of the year video!!!
Made these bad boys last night and they were a hit!!! Thank you, love all your recipes..Happy New Years!
I got both of your cookbooks for Christmas and let me tell you girl, she about to be nothin BUT fancy with these recipes 😛 love you!
Alternatively, for more flavour, shell the shrimp, add shells to court bouillon, boil the bouillon for a few minutes, remove from heat. Add shrimp, let them cook slowly in bouillon and therefore cool in the stock, absorbing more flavour. This is a technique taught to me by the exec. chef for the prez of CN railways. It gives you a tender and delicious outcome.
Thank you Nessuno, for the ' cook and cool off-heat' method. Yes, shells in court bullion DOES flavor the veg broth much better. And yes, removing shells allows shrimp to be MUCH more flavored.
{What I didn't know was the off-heat method.}
Hi Alison really enjoy Home Movies. Have never had a shrimp cocktail without Marie Rose sauce so was surprised but delighted your sauce was mayo free but heavy on the L&P, one of my favourite ingredients. Interesting to see it without the iconic black and orange label we get in the UK. Happy New Year. X
Yes I feel like it needs mayo
This is totally freaky ... I bought some shrimp the other day and today I poached 'em up and made my own cocktail sauce and ate the whole damn platter for lunch ... just me ... my wife had to work today! Then I jump on RUclips and see your video!! 🤯🦐
Nickabood's Fisherman's Wharf Cocktail Sauce has been my shrimp cocktail favorite for over 50 years. Maybe over 60 years. I'm getting up there. Say hi to your cat for me.
Alison, if you love Worcestershire Sauce, you have to try Col Pabst from Wisconsin, it’s s delicious ,and around Christmas time they make Worcestershire caramels
OH man! I want to taste those caramels.
As always, totally delightful. Thank you. Happy New Year!
Omg. Considering your ketchup aversion, you would love the shrimp remoulade salad at Tujagues in NOLA! Their remoulade has no ketchup or Mayo and is the best thing I’ve ever had! I’d def use their remoulade instead of a cocktail sauce. Grainy mustard and horseradish et al. 🎉
I'm making shrimp cocktail this weekend!
Catsup, horse radish, center celery with leaves chopped, lots of fresh lime juice! The best! You’ll want to eat it with a spoon!
Yay yummy 🦐
In Australia Shrimp (or prawn) Cocktail was always served with shredded iceberg lettuce and the sauce would be mayonnaise based. Im serving this one next time I have a dinner.
Lea and Perrins is my 1st go to seasoning element when I want that delicious slightly hot Umami fishy kick. (It is a family tradition that it has to be Lea and P).
It is sssoooo good when sprinkled on semi crisp bacon piled on top of sourdough toast spread with orange marmalade!
How do you feel about using fresh shrimp when you are not close to the source. I buy frozen because that’s what I heard is best to do if shrimping is not close to me.
Can we have home movie EVERY Tuesday pleassssssse????
Lea & Perkins also makes a fantastic cocktail sauce. It has the tang that’s missing from most store bought sauce.
Yum! This is SO nice! I will make for NYE for sure, I can't wait! Thanks Alison Roman! PS : I received my awesome shallots pasta sweater, I love it! Happy 2022!
I always thought shrimp cocktail had to have mayo in the sauce! I love this version.
OMG I just had the best shrimp cocktail at the Christmas party. It's so good!!!
Here’s a tip for deveining pre cooked. No knife instead use a pair of kitchen scissors. Just cut the back of the shrimp snipping and running the scissors and then run the shrimp under the faucet and the vein coming out without taking the shell off
Mouth watering !! YUMM !! love shrimps !!!
Looks great. I like shrimp cocktail
Do we Levain?
When do we Levain?
How do we Levain?
🍪🍪🍪🍪🍪🍪
Thank you so much for this recipe. It's fantastic!!
The Lea & Perrins sponsorship is giving me life.
The coordination of your nail polish is not lost on me.
Alison's most commonly used ingredients in savory recipes anchovies > lemons > dil >>>>
I was invited to a very good friends home on Christmas Day. 🎄 He boiled Shrimp & Snow Crab legs. He is such a good friend I could not bring myself to tell him that he overcooked everything to the point of ruining the delicate flavors that both Shellfish 🍤 HAD..! 😖
To me, the only thing worse is cooking a USDA PRIME Steak to Well Done.
I was a cocktail sauce fan until I discovered remoulade. Both are good, but I prefer the latter. If I wasn't planning on making your ricotta meatballs for NYE, shrimp would be on the menu.
@alisonroman AS IF I ALREADY DIDNT LOVE YOU, I SEE YOUR T SHIRT FROM THE QUEEN!!!
🐝🐝🐝🐝🐝
Could you possibly do a grocery haul or like pantry tour! Would love help on pantry and grocery staples:)
I like Medium to large shrimp. I do not like Jumbo for Shrimp Cocktail because the larger the older less sweet and tender. Ideally my shrimp cocktail are medium size in mine but I'll go large if no medium or a sale ,🙂 I absolutely love your brine. Yes you are going the distance....6lbs that's love. Lucky guest!