{
  "id": "CAT01-R28",
  "slug": "cat01-r28-florida-shrimp-cocktail-with-citrus-cocktail-sauce",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r28-florida-shrimp-cocktail-with-citrus-cocktail-sauce.html",
  "title": "Florida Shrimp Cocktail with Citrus Cocktail Sauce",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 45,
  "total_time_minutes": 60,
  "primary_cooking_method": "BOIL",
  "primary_food": "shrimp",
  "vegetarian": false,
  "allergens": [
    "shellfish"
  ],
  "ingredients": [
    "1.5 pounds large raw shrimp, shell on, deveined",
    "8 cups water",
    "2 tablespoons salt",
    "1 lemon, halved",
    "4 cups ice cubes",
    "3/4 cup ketchup",
    "2 tablespoons prepared horseradish",
    "2 tablespoons fresh orange juice",
    "1 tablespoon fresh lime juice",
    "1 teaspoon orange zest",
    "1/2 teaspoon hot sauce"
  ],
  "directions": [
    "Scrub the lemon, orange, and lime under running water before zesting or juicing.",
    "Stir the ketchup, horseradish, orange juice, lime juice, orange zest, and hot sauce in a small bowl. Cover and refrigerate.",
    "Fill a large bowl with the ice and about 4 cups of cold water.",
    "Bring the 8 cups of water, the salt, and the lemon halves to a boil in a large pot over high heat.",
    "Add the shrimp and cook 2 to 3 minutes, stirring once, until pink, opaque, and firm. Shrimp should reach 145°F.",
    "Scoop the shrimp straight into the ice water. Let them sit 5 minutes, then drain well.",
    "Peel the shrimp, leaving the tails on if you like. Cover and refrigerate at least 30 minutes until cold (this chill time is included in the cook time).",
    "Serve the shrimp over ice with the cocktail sauce. Return to the refrigerator within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Always cook the shrimp first, until opaque and firm (145°F), then chill them quickly in ice water. Keep cooked shrimp cold and do not leave them out more than 2 hours (1 hour if above 90°F); set the serving dish over ice. Scrub citrus before zesting or cutting.",
  "skill_taught": "Poaching shrimp until just opaque, then stopping the cooking in an ice bath.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}