Food and Drink

Las Vegas made Shrimp Cocktail popular in the western states in the 1950s. People would visit Sin City and return home with wanting more of that tasty shrimp. The Flamingo Hotel and Casino is featured in one of the scenes in DESERT ICE, a hard boiled murder mystery.

SHRIMP COCKTAIL

for the shrimp:

8 cups (2 quarts) water

1/2 cup dry white wine

1 medium lemon, thinly sliced

3 fresh Italian parsley sprigs

2 bay leaves

2 teaspoons whole black peppercorns

1 1/2 teaspoons kosher salt

2 pounds (21/25-count) shrimp, peeled except for the tails and deveined

for the cocktail sauce:

1 1/2 cups ketchup

1/4 cup prepared horseradish

1/2 teaspoon freshly squeezed lemon juice

1/4 teaspoon freshly ground black pepper, plus more as needed

1/2 teaspoon Tabasco

for the shrimp:

Combine everything except the shrimp in a 4-quart saucepan or pot over high heat and bring it to a boil.

Add the shrimp, stir, and remove the pan from the heat. Cover with a tight fitting lid and let sit until the shrimp are opaque and just cooked through, about 10 minutes. Meanwhile, line a baking sheet with paper towels and set it aside.

When the shrimp are ready, drain them in a strainer set in the sink. Transfer them to the prepared baking sheet and arrange in a single layer, removing and discarding any solids from the poaching liquid that have stuck to the shrimp (discard the contents in the strainer as well). Let sit until cooled to room temperature, about 10 minutes

Transfer the shrimp to a large bowl and cover with plastic wrap. Refrigerate until chilled, at least 1 hour and up to 1 day. Meanwhile, make the cocktail sauce.

for the cocktail sauce:

Stir all the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve. Serve the shrimp with the sauce for dipping.