You’ll find shrimp cocktail served almost everywhere. But have you noticed many restaurants can’t get this simple dish done right?
What we order this item we’re expecting cold, tender shrimp accompanied with a sweet and spicy sauce. Nothing complicated. Many chefs recommend that you poach the seafood gently, by first bringing a pot of salted water to the boil. (You can optionally add some aromatics like some lemon juice and lemon wedges, peppercorns, and some fresh parsley leaves. But the only thing that’s required is the water and some salt.) Throw in the shrimp, leave them to cook for about five minutes – until they are bright pink on the outside and the center of the meat is no longer transparent.
Nutritionally, a large shrimp has about 7 calories, offers almost no fat and has more than a gram of protein. And while a cocktail weenie – or “weiner” – has up to 3 grams of protein, it’s almost ten-times higher in calories (67 kCal) and will leave a whole lot more fat (about 6 g), sodium (260 mg), and cholesterol (20 mg) in your system.
Right behind Okeechobee Steakhouse, at 2888 Shawnee Ave, West Palm Beach (Florida), you’ll find Okeechobee Prime Seafood – which bills itself as “a traditional fish house focused on local and regional seafood.” There, our server recommended that we start with the SHRIMP COCKTAIL ($23.99).
Not only was the presentation lackluster, but the five pieces we received were chewy and rubbery. And the accompanying sauce lacked any punch. (We tasted more sweet ketchup than anything else.) A guest noted that the $9.99 version you’ll find at Red Lobster was a better deal, but I’ll refrain from commenting on that doozy of an observation.
Because we thought they had chutzpah charging us $24 (BEFORE tax and tip) for a bunch of pencil erasers, that came with a sugary tomato condiment, we rated this sad, shrimpy combination an “F.”
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