Today is the last game of the season. I can't say I'm all that sad. It's been a hard season for soccer - with all the freakish sickness we've had at Casa de Michelle. Especially given that last night the boy developed a horrible cough AGAIN!
I think I speak for many when I say that I'm ready for summer. Summer where germs and colds, typically flu fear to tread. Granted this summer will be very different from the last few in that the boy is going away for most of the summer. I know, I know - it's major.
That said, I found this recipe at one of my favorite blogs and decided to try it tonight. I'll let you know how it is tomorrow. I'm hoping that the kids, the adults, and all the associated people who stop by love it. We'll see.
from America's Test Kitchen
This makes enough to dip three pounds of big shrimp:
1 cup ketchup
1 tbsp horseradish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ancho chili powder
pinch Cayenne pepper
1 tbsp juice from lemon
Stir all ingredients together in a small bowl; adjust seasonings as necessary. Cocktail sauce keeps for two week in the fridge.
Peel and devein shrimp, leaving the tails attached. Bring 3 cups water to a boil. Add lemon peels, white wine, peppercorns, and a bay leaf to the water for added flavor. Turn off heat and stir in shrimp; cover and let stand until firm and pink (roughly 8-10 minutes). Drain shrimp. Plunge shrimp into ice water bath to stop the cooking, drain again.
Serve shrimp chilled with cocktail sauce.
Love it, cough, cough, cough...Is it bad if I take the nyquil?