How to Make the Perfect Shrimp Cocktail

If you have been looking for a recipe that will enable you make the most succulent and delicious shrimp and drinkable cocktail, you need to look no further than in this shrimp cocktail recipe.


To make eight servings of the perfect shrimp cocktail, you'll need:

a) Eight cups of water

b) Three fresh Italian parsley sprigs

c) Two pounds of peeled shrimp

d) Two bay leaves

e) Two teaspoons of whole black peppercorns

f) One and a half teaspoons of kosher salt

g) One a half cups of ketchup

h) One medium sized and thinly sliced lemon

i) Half a cup of dry white wine

j) Half a teaspoon of freshly squeezed lemon juice

k) Half a teaspoon of Tabasco sauce

l) A quarter cup of already prepared horseradish

m) A quarter teaspoon of freshly ground black pepper

-When buying shrimp, opt for the one labeled 'flash-frozen' i.e. one frozen at sea. These can later on be thawed minutes before preparation. But, if interested in using fresh ones, only buy them on the day you intend to use them.

How to Make the Perfect Shrimp Cocktail


Making Shrimp:

Start by combining water, white wine, sliced lemon, bay leaves, black peppercorns and parsley before heating them over high heat till they boil. Remove them from heat and gently toss in the shrimp. You should cover the pan with an air-tight lid and wait till your shrimps are cooked through, bright pink or opaque. Alternatively, you can let them poach for about 10 minutes.

While your shrimp continues to poach, line a baking sheet with a couple of paper towels and sit it aside. Once the shrimps are ready, use a strainer set to drain them in the sink before transferring them on the baking sheets - arrange them in a single layer. Make sure that your shrimp doesn't have any of the solids from the poaching liquid stuck on them. Next, wait for it to cool at room temperature before going ahead to chill it in the fridge for 5-10 minutes. After this, you may go ahead and transfer it to a much bigger bowl, cover it with plastic wrap and continue chilling it in the refrigerator for at least one more hour.

Making Cocktail Sauce:

Making cocktail sauce is the easiest thing you can do as all that's required is for you to mix all the ingredients (ketchup, horseradish, lemon juice, ground pepper and Tabasco sauce) in a bowl. Then, proceed to cover it with a plastic wrap and chill it till it's ready to serve.


When it's time to serve your shrimp and cocktail sauce, arrange shrimp on a platter or along the rim of an ice filled bowl with some lemon slices and with sauce on the side - for dipping.

Adhering to this recipe will see you making the most perfect shrimp cocktail you have ever seen, smelt or tasted. Thus, don't be surprised if you find yourself eating more than enough

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Lobster Ravioli in Tomato Cream Sauce with Shrimp

Are you a foodie, a lover of seafood or a big fan of pasta? If yes, you are definitely in the right place. This dish is not just pleasant to look at but also exceedingly tasty and nutritious. However, when it comes to preparing lobster ravioli in tomato sauce with shrimp, you need to give yourself at least two interrupted hours. This is because this delicacy requires a lot of detailed instructions that ought to be followed thoroughly. In a nutshell, this is what you need to prepare lobster ravioli for seven:


  1. a) 28 ounces of diced tomatoes
  2. b) 16 ounces of fresh ricotta
  3. c) Eight fresh basil leaves
  4. d) Six tablespoons of olive oil
  5. e) Four eggs
  6. f) Two teaspoons of salt
  7. g) Two teaspoons of pepper
  8. h) Two garlic cloves
  9. i) One and three quarter cups of Semolina flour
  10. j) One and three quarter cups of Antico Molino flour
  11. k) One lobster (1-2 pounds)
  12. l) One shallot
  13. m) One cup of fresh parsley
  14. n) A tablespoon of butter
  15. o) Half a cup of light cream
  16. p) Half a cup of Parmesan cheese

 lobster ravioli with tomato cream sauce and shrimp


Making the Lobster

First boil some water and place the lobster in for about 10-15 minutes. Then, clean and remove its meat before putting it in a bowl.

Chop half of the shallot and three quarter cup of parsley, add two tablespoons of olive oil in a pan and sauté them under medium heat for 3-5 minutes. Then, add the lobster meat, salt and pepper and let them cook under low heat for another five minutes. Finish by removing it from heat and leaving it to cool for 10 minutes.

After it has cooled, put the lobster, fresh ricotta, parsley filling and shallot into a bowl and mix. Then, place in a refrigerator for half an hour.

Making Ravioli

Combine the two flours, make a small flour volcano and add in the eggs, one teaspoon of salt and four tablespoons of olive oil. Then, slowly beat the eggs in a circular motion while piercing the flour till your pasta dough starts to firm. You can then go ahead and squeeze or knead it into form. When ready, put it in a bowl, cover and leave it to rest for about 30 minutes.

When ready, take the dough and flour it on both sides before using your hands to flatten on both sides. Cut it in half and flatten it further using a roller till its paper thin. If using a pasta machine, add pasta dough in the machine while it's at its highest level (10) and continue adding back the pasta till it thins to level 2.

To create space for filling, you can either use a ravioli maker, cookie cutter or a small drinking glass. In the case of a ravioli maker, place a sheet of dough on top of the maker before filling it with lobster-ricotta filling. Then, add the second sheet of pasta on top of the ravioli maker and press the two sheets together so as to keep the filling firm. When using a cookie cutter or glass, you'll have to manually shape out the circles and use a fork to press the ends.

Before you can cook the ravioli, you'll be needed to wait for the dough to dry completely. Only then can you can cook them in boiling water (for not more than two minutes or, until they start floating).

Making the Sauce

When making the sauce, start by adding a tablespoon of olive oil, finely chopped shallots and garlic and salt and pepper to a pan and letting them cook for 3-5 minutes. Then, add chopped parsley and more garlic, shallot and oil and let them cook under low heat for about a minute. Finish off by adding light cream, chopped basil leaves, butter and crushed tomatoes and allowing them to cook for another 20 minutes (still under low heat).

Once everything is ready, add the ravioli into the pan of sauce, stir, sprinkle grated Parmesan cheese and serve.



5 Quick-Fix Dinners You Have to Try

Have you ever arrived at your home late in the night feeling all tired, hungry and sleepy? Having been in such situations myself, I've learnt that no matter how tired or sleepy one is, going to bed on an empty stomach can be quite a nightmare. That's where speedy cum quick-fix dinners come in. Preparing them is so easy such that, you can have a superb dinner ready in less than ten minutes! Here are 5 quick-fix dinners that you have to try:

Chicken with Rosemary Butter Sauce

Making this dish requires five main ingredients - boneless and skinless chicken, white wine, whipping cream, butter and minced rosemary. Begin by heating a large skillet over medium heat, adding butter and then the chicken. Each side ought to be cooked for five minutes. When ready, remove and transfer to a plate. Next, add wine into the pan and let it cool over medium low heat. After a minute or two, add whipping cream and wait for it to boil. Then, reduce the heat and wait for the sauce to thicken. Finish off by stirring in more butter and rosemary. The sauce can then be served with chicken.

noodle soup with shrimp

Noodles with Shrimp

The key ingredients needed for making this delicacy include a packet of ramen noodles, peeled and deveined shrimp, chopped green onion, cilantro and peanuts, trimmed snow peas, shredded napa cabbage and water. Begin by putting ramen soup mix, chopped green onion, cilantro and water in a medium sized saucepan and bringing it to boil. Then, add the snow peas and noodles and wait for them to cook for a minute before adding in the shrimp. Continue cooking for an additional two minutes. When done, transfer to a bowl and top with chopped peanuts and shredded cabbage.

Red Pepper and Parmesan Tilapia

This dish requires that you have a few tilapia fillets (one per person), crushed red pepper flakes, Italian seasoning, Parmesan cheese, egg substitute, salt and pepper. In one bowl, mix cheese, pepper, pepper flakes and Italian seasoning. In another, put egg substitute. Start by dipping your fillets into the egg substitute and then the cheese mixture. Using a baking pan that's been coated with cooking spray, place the fillets in and let them bake for 10-15 minutes at 425 degrees.

Bread Pork Chops

When making these chops, you'll need boneless pork loin chops, an egg, milk, crushed saltine crackers and canola oil. First, mix the milk with the egg inside a small bowl. Then, in another shallow bowl, put the cracker crumbs. Now, take the pork chop, dip it in the egg mixture before coating it with cracker crumbs. To create a thick coating, pat the crumbs. Lastly, pour your canola oil into a large skillet and cook the chops for 10 minutes (five minutes per side).

Pan-Seared Trout with Italian-Style Salsa

To make this dish, you'll need trout fillets (you may also use salmon, tuna, trout, tilapia or catfish), Italian style salsa, ground pepper, salt, olive oil and lemon slices. Start by sprinkling the fillets with salt and pepper and searing them in a non-stick skillet over medium high heat for about four minutes (2 minutes per side). When done, top the fish with some salsa and garnish it with lemon slices.



Ancho Chile, Shrimp, and Pasta

Ancho Chile, Shrimp, and Past

Do you like pasta? Do you want a quick, but tasty dish to get your taste buds dancing? This dish is a classical Italian one, and you’ll be sure to enjoy it. So get ready to start cooking because everyone is going to be scrambling for this amazing little pasta dish!


  • 8 ounces long, thin pasta such as spaghetti or fettucini
  • Salt
  • 1/2 cup vegetable oil (grapeseed or canola)
  • 3 thinly sliced cloves garlic
  • 1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
  • 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
  • Black pepper
  • Freshly grated Parmesan
  • Lime or lemon juice, fresh squeezed


  • Get a large pot and fill it with salted water. Bring it up to a boil before tossing the pasta in. Allow the pasta to boil as you get the other ingredients cooked and prepared.
  • Get a small skillet and bring it up to medium Add the oil, and once it’s hot add in the garlic. Cook the garlic until it starts to turn lightly brown. Take the garlic out using a slotted spoon and set aside in a bowl.
  • Toss in the ancho chiles. Cook for only thirty seconds before removing from the skillet and adding them to the bowl holding the garlic. Don’t overcook the chiles because they will taste bitter if you do.
  • Add your raw shrimp to your pan. Bring the heat up to high and cook the shrimp for a few minutes. You want the shrimp to start to turn pink. Take the pan off the heat and add the shrimp to the bowl holding the chiles and garlic.
  • Once your pasta is done cooking drain it. Add it to the bowl with the other ingredients as well. Sprinkle it black pepper and salt before tossing everything together so it’s all well combined. Portion the pasta out into separate bowls to serve for dinner. Sprinkle some parmesan cheese over the top that has been freshly grated. For an extra little twist squeeze a little lime or lemon juice over the pasta. Eat while still warm.

See? This pasta dish is as simple as they come. There’s no muss, fuss, or any mess you have to worry about. Even better you can switch the shrimp out for chicken if you feel like it. It’s not all that hard to make. Even better you can sprinkle with an extra seasoning or two to make your version of the dish.

This pasta tastes great along with a few sides. Usually some breadsticks or steamed vegetables taste great with this dish. The lime or lemon juice you also use  gives it an extra tanginess to highlight the flavors of the dish. It’s hard not to find someone who wouldn’t love to eat this delicious little food dish. So next time you’re hungry be sure to give this a try.