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shrimp cocktail + artichoke-potato gratin


shrimp cocktail + artichoke-potato gratin Recipe

Ingredients:
  • Recipe the first was for shrimp cocktail. Seeing as my husband loves cocktail sauce almost as much as he likes pickles I would eat anything dipped in it, he says with not a hint of joking when I saw that the Americas Test Kitchen Cookbook had a sinfully easy recipe for it, I couldnt resist. Appetizers should always be as simple as opening a few bottles and mixing with a spoon. As for the accompanying herb-poached shrimp, I cant say with any certainty that the flavors of the stock get imparted in the shrimp. Id probably just splash the wine, lemon and maybe a garlic clove in the water next time, saving a step or two. And also? We got such a giggle out of the specification of
  • peppercorns, and even more out of the scandalous act of tossing in seven, and not five, coriander seeds. Were all rebel yell, arent we?
  • 1 pound very large (16 to 20 per pound) shrimp, peeled, de-veined, and rinsed, shells reserved
  • 1 teaspoon salt
  • 1 cup dry white wine
  • 4 peppercorns
  • 5 coriander seeds
  • 1/2 bay leaf
  • 5 sprigs fresh parsley
  • 1 sprig fresh tarragon
  • 1teaspoon juice from 1 small lemon
  • 1 cup ketchup
  • 2 1/2 teaspoons prepared horseradish (I believed we used slightly more)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon ancho or other mild chili powder
  • Pinch cayenne pepper
  • 1 tablespoon juice from 1 small lemon
  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 teaspoon kosher salt
  • 2 large ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in half and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon
  • 4 small artichokes
  • 2/3 cup heavy cream
  • 1 teaspoon garlic, finely chopped (about 1 medium clove)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons olive oil
  • 6 medium Yukon Gold potatoes
  • 4 ounces Asiago cheese, grated (I used cave-aged Gruyere, because its my favorite)
Directions:
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