Here in Japan there is another way to devein shrimp which does not,ruin the back of the shrimp. You use a toothpick to pierce the back of the shrimp, just below where the vein is lying and pull up. The vein will come out. Keep pulling and the whole vein comes out. Do this on the uncooked shrimp.
My wife gifted me Nothing Fancy for Xmas, after she observed me binge-watching your Home Movies for the last few weeks! Thank you so much for your vids and BOOK!! -its gonna be good summer (I'm in Naarm in Australia) cooking and hosting :) xx
My mouth is watering. Can't wait to make this. I once attended a party where the shrimp cocktail was served in a vintage cake plate turned upside down. The hollow center of the pedestal held the sauce, and the rimmed flat part held the shrimp. I have been looking for such a cake plate ever since!
I literally have a tattoo that is practically the same as your shirt! I LOVE cooking with lemons… drinks with lemons… lemon zest, all of the above lol!
Are there no more home movies (aghast)?? I know you were in Paris and I know you are coming onto CNN+ soon (huge congrats!) but I don’t see any news about home movies… and just got very curious! Please someone let me know what is happening :0
I have found that Heinz' sugar-free ketchup has a more tangy flavor than regular and lends itself well for shrimp dipping. Thanks for a well done video.
This video is so timely. I just got a bottle of Lea Perrins worchestershire sauce the other day and my tastebuds were in aw trying it the first time. I saw in the ingredients that it had anchovies and thought of a montage of the many times you’ve raved of the power anchovies gives. How full circle to see the video!
I learned so much from this episode of Home Movies that now l want to have shrimp cocktail for dinner. Which sometimes l do have but now l feel that you elevate the shrimp cocktail to definitely a higher level. Court bouillon, which l had never heard of. And using worcestershire sauce, which is perfect and lemons, which are essential and all the other suggestions! Delicious! Such flavor! Pure genius!! Thank you thank you thank you, Alison!!! And David.
It's been a tradition to have shrimp cocktail on NYE in my family for the last 25 years, and I'll be making it your way today. My favorite food by far!
I am decidedly in the "remove the poop chute" camp. In Indianapolis, we are blessed with the famous St. Elmo's Steak House which is known for their shrimp cocktail. It is very horseradish heavy and will clear your sinuses! They are bottling it now but I've not tried it as I prefer to make my own using your basic recipe with Tabasco. If you're ever in Indy, give it a try.
YES! St. Elmo's is my cocktail sauce North Star. It punches you in the face but you still can't stop coming back for more. Have tried their bottled version and it's just as good. I'm in Indy for the holidays and this reminded me to pack a few before I head back.
I hope this isn't the last episode. :( Even if the channel goes to a one a month schedule, that's better than nothing. This is one of the other videos on UA-cam that is simultaneously relaxing and engaging and let's me live vicariously as an erudite New Yorker.
Thank you for the great video. Of many! Absolutely love them. Now I'm craving shrimp cocktail. I don't think I would recognize David. My glasses broke and I need to get a new pair. Please show him in another video. Love, love you - you're a joy!
A totally awesome video!! I made shrimp cocktail for Christmas Eve, doing the poaching technique like you... the hostess actually texted me about how good they were! I'm thinking I'm going to add some minced capers to my next batch of cocktail sauce.. like, this New Year's Eve!!! Thanks and enjoy your break.
The most satisfying moment is when you peel a shrimp shell off in one go. If I weren't still vego I'd give this a go, but a guy can dream of the perfect shrimp cocktail party!
@@lisahileman6727 I’m definitely going to try Alisons method next time. Last time I accidentally bought them already deveined and peeled and cooked them in my cast iron.
Alternatively, for more flavour, shell the shrimp, add shells to court bouillon, boil the bouillon for a few minutes, remove from heat. Add shrimp, let them cook slowly in bouillon and therefore cool in the stock, absorbing more flavour. This is a technique taught to me by the exec. chef for the prez of CN railways. It gives you a tender and delicious outcome.
Thank you Nessuno, for the ' cook and cool off-heat' method. Yes, shells in court bullion DOES flavor the veg broth much better. And yes, removing shells allows shrimp to be MUCH more flavored. {What I didn't know was the off-heat method.}
A great, simple lesson. I will make this for my shrimp-loving daughter on New Year's Day. I have loved Lea & Perrins Worcestershire since I was a kid; made potato chip dip with cream cheese, dried onion soup mix, milk, and Worcestershire sauce, lots of it.
Omg. Considering your ketchup aversion, you would love the shrimp remoulade salad at Tujagues in NOLA! Their remoulade has no ketchup or Mayo and is the best thing I’ve ever had! I’d def use their remoulade instead of a cocktail sauce. Grainy mustard and horseradish et al. 🎉
Alison grazie for Christmas dinner, it was my turn to make the main. The anchovy paste rubbed prime rib roast was a huge hit - entirely inhaled. The Home Movie: Spaceballs.
In Australia Shrimp (or prawn) Cocktail was always served with shredded iceberg lettuce and the sauce would be mayonnaise based. Im serving this one next time I have a dinner.
Here’s a tip for deveining pre cooked. No knife instead use a pair of kitchen scissors. Just cut the back of the shrimp snipping and running the scissors and then run the shrimp under the faucet and the vein coming out without taking the shell off
Lea and Perrins is my 1st go to seasoning element when I want that delicious slightly hot Umami fishy kick. (It is a family tradition that it has to be Lea and P). It is sssoooo good when sprinkled on semi crisp bacon piled on top of sourdough toast spread with orange marmalade!
I like Medium to large shrimp. I do not like Jumbo for Shrimp Cocktail because the larger the older less sweet and tender. Ideally my shrimp cocktail are medium size in mine but I'll go large if no medium or a sale ,🙂 I absolutely love your brine. Yes you are going the distance....6lbs that's love. Lucky guest!
This is totally freaky ... I bought some shrimp the other day and today I poached 'em up and made my own cocktail sauce and ate the whole damn platter for lunch ... just me ... my wife had to work today! Then I jump on UA-cam and see your video!! 🤯🦐
I made pickled shrimp before Christmas. I knew I would devein them, but couldn’t decide if I should do it before or after poaching them. I was wondering if the poaching liquid would penetrate the shrimp if the shells were on. Turns out the shrimp were deveined, but with shells still on. Conundrum! I don’t like the frilly edges that come from having shells off, but wanted the flavor of the cooking liquid. If I’d had this video then, I would have left the shells on. But all things considered, the pickled shrimp were delicious. I’ll try your shrimp cocktail after I’ve eaten all of mine. Living In Florida, I do have luxury of eating shrimp often!
Nickabood's Fisherman's Wharf Cocktail Sauce has been my shrimp cocktail favorite for over 50 years. Maybe over 60 years. I'm getting up there. Say hi to your cat for me.
Alison, if you love Worcestershire Sauce, you have to try Col Pabst from Wisconsin, it’s s delicious ,and around Christmas time they make Worcestershire caramels
Love this. I did a Shrimp cocktail with blood oranges and a classic aioli before, the orange paired very well. Nice variation but I do love horseradish. Can you start selling David action figures by next Xmas???
Hi Alison really enjoy Home Movies. Have never had a shrimp cocktail without Marie Rose sauce so was surprised but delighted your sauce was mayo free but heavy on the L&P, one of my favourite ingredients. Interesting to see it without the iconic black and orange label we get in the UK. Happy New Year. X
I like to devein before because I can rinse where the vein was right before they are poached, they aren't cooked with their "vein" inside (something about that grosses me out), and it's less man handling after they are done cooking.
I was a cocktail sauce fan until I discovered remoulade. Both are good, but I prefer the latter. If I wasn't planning on making your ricotta meatballs for NYE, shrimp would be on the menu.
That's so interesting that you don't like the splayed look that they get from cooking after being de-veined. To me, shrimp doesn't look right if it's NOT like that. For the longest time I thought that's just what shrimp looks like, lol
Alison! Hope you're well! I'm vegetarian but watch all of your videos the same! Please can you tell me where your shirt is from? I'm trying to get more adventurous and love how the collars look (It really suits you!).
Thank you for watching! What would you say to David if you saw him on the street? 😇
“Grow up, David.”
bing bong !!
Nothing, because don't know what he looks like 🧐
When I use Lea & Perrins in my shrimp dip, people think I spent a lot of time sautéing and seasoning.
@@carrot1269 BING BONGGGGGG
Not enough people are acknowledging this amazing shrimp cocktail-themed fit. The earrings? The Lemonade tee? Not unnoticed 🙌
i go to therapy every other tuesday, and i get an alison roman video every other tuesday. …which is like therapy.
Here in Japan there is another way to devein shrimp which does not,ruin the back of the shrimp. You use a toothpick to pierce the back of the shrimp, just below where the vein is lying and pull up. The vein will come out. Keep pulling and the whole vein comes out. Do this on the uncooked shrimp.
Hey Lea & Perrins I've been buying generic Worcestershire but not anymore! I'm convinced! Alison Roman has INFLUENCED ME!
My wife gifted me Nothing Fancy for Xmas, after she observed me binge-watching your Home Movies for the last few weeks! Thank you so much for your vids and BOOK!! -its gonna be good summer (I'm in Naarm in Australia) cooking and hosting :) xx
My mouth is watering. Can't wait to make this. I once attended a party where the shrimp cocktail was served in a vintage cake plate turned upside down. The hollow center of the pedestal held the sauce, and the rimmed flat part held the shrimp. I have been looking for such a cake plate ever since!
I love you Alison Roman
I literally have a tattoo that is practically the same as your shirt! I LOVE cooking with lemons… drinks with lemons… lemon zest, all of the above lol!
….. minus the “Beyoncé” 😂
Hello Alison, missing your weekly videos!
Like it or love it, anchovies are the heart of your “brand”. You ought to do a whole series on recipes where they really shine!
Are there no more home movies (aghast)?? I know you were in Paris and I know you are coming onto CNN+ soon (huge congrats!) but I don’t see any news about home movies… and just got very curious! Please someone let me know what is happening :0
I came here wondering the same thing :/
I have found that Heinz' sugar-free ketchup has a more tangy flavor than regular and lends itself well for shrimp dipping. Thanks for a well done video.
This video is so timely. I just got a bottle of Lea Perrins worchestershire sauce the other day and my tastebuds were in aw trying it the first time. I saw in the ingredients that it had anchovies and thought of a montage of the many times you’ve raved of the power anchovies gives. How full circle to see the video!
Love L&P
My mom always boiled the shrimp in a ton of old bay and made the cocktail sauce with ketchup and tons of horseradish.... that's it and it's the best.
I learned so much from this episode of Home Movies that now l want to have shrimp cocktail for dinner. Which sometimes l do have but now l feel that you elevate the shrimp cocktail to definitely a higher level. Court bouillon, which l had never heard of. And using worcestershire sauce, which is perfect and lemons, which are essential and all the other suggestions! Delicious! Such flavor! Pure genius!! Thank you thank you thank you, Alison!!! And David.
Yes!!! Just came from the new shrimp louie video, and I can't choose!!!
My friend and I did the new Louie for a bridal shower, and we had so much fun with it, and the bride loved it. Highly recommend!
It's been a tradition to have shrimp cocktail on NYE in my family for the last 25 years, and I'll be making it your way today. My favorite food by far!
I am decidedly in the "remove the poop chute" camp. In Indianapolis, we are blessed with the famous St. Elmo's Steak House which is known for their shrimp cocktail. It is very horseradish heavy and will clear your sinuses! They are bottling it now but I've not tried it as I prefer to make my own using your basic recipe with Tabasco. If you're ever in Indy, give it a try.
YES! St. Elmo's is my cocktail sauce North Star. It punches you in the face but you still can't stop coming back for more. Have tried their bottled version and it's just as good. I'm in Indy for the holidays and this reminded me to pack a few before I head back.
That shirt is absolutely magical ✨
Love you. Hope all of you’re New Years are wonderful.
thank you for everything. Have a relaxing week and a happy happy NY..
Finally someone who's ALMOST as excited about shrimp cocktail as me!
Honestly, I really only watched this in anticipation of Alison’s hilarious take on something I never do myself.
I hope this isn't the last episode. :( Even if the channel goes to a one a month schedule, that's better than nothing. This is one of the other videos on UA-cam that is simultaneously relaxing and engaging and let's me live vicariously as an erudite New Yorker.
Thank you for the great video. Of many! Absolutely love them. Now I'm craving shrimp cocktail. I don't think I would recognize David. My glasses broke and I need to get a new pair. Please show him in another video. Love, love you - you're a joy!
Thank you Alison! Making shrimp cocktail for New Years Eve & Day. Love you and your Home Movies. Happy New Year!
A totally awesome video!! I made shrimp cocktail for Christmas Eve, doing the poaching technique like you... the hostess actually texted me about how good they were! I'm thinking I'm going to add some minced capers to my next batch of cocktail sauce.. like, this New Year's Eve!!! Thanks and enjoy your break.
I don’t even like shrimp cocktail, but Alison could make the most vile thing on the planet and I would still watch her do it lol.
Feel the exact same way. I just love the videos so much I don't even care if I don't like what she's making!
We just shorten it to Wooster sauce! From Lesley in Scotland .. love watching your videos!
Great episode! Just made this tonight for the first time… and you were right! So fun for my husband and me on a random Thursday
OK, I REALLY need that shrimp serving plate!
The most satisfying moment is when you peel a shrimp shell off in one go. If I weren't still vego I'd give this a go, but a guy can dream of the perfect shrimp cocktail party!
thanks we will have shrimp cocktail on New Years
I just made this a couple weeks ago and used the cocktail sauce recipe from Nothing Fancy. Love this so much!
Did you peel and cook or peel after?
@@lisahileman6727 I’m definitely going to try Alisons method next time. Last time I accidentally bought them already deveined and peeled and cooked them in my cast iron.
Shrimp cocktail is a go to. I didn't realize cocktail sauce was so easy to make.
That plate is so adorable!! Also love the video!
Wondered when someone would give that plate a shoutout. Adorable!
New Year’s Eve meal, done. This will keep me on a healthy, post-Christmas trajectory, and feel fancy
Wow me too-. But 2nd wow you stole my name hahaha happy new year
Alternatively, for more flavour, shell the shrimp, add shells to court bouillon, boil the bouillon for a few minutes, remove from heat. Add shrimp, let them cook slowly in bouillon and therefore cool in the stock, absorbing more flavour. This is a technique taught to me by the exec. chef for the prez of CN railways. It gives you a tender and delicious outcome.
Thank you Nessuno, for the ' cook and cool off-heat' method. Yes, shells in court bullion DOES flavor the veg broth much better. And yes, removing shells allows shrimp to be MUCH more flavored.
{What I didn't know was the off-heat method.}
Can we have home movie EVERY Tuesday pleassssssse????
Shrimp Cocktail is always a hit at parties, I've found.
I always wondered why my shrimp cocktail was bland. I never salted the water! Plus the cocktail sauce was a one note mess. Can’t wait to try!
A great, simple lesson. I will make this for my shrimp-loving daughter on New Year's Day. I have loved Lea & Perrins Worcestershire since I was a kid; made potato chip dip with cream cheese, dried onion soup mix, milk, and Worcestershire sauce, lots of it.
Woos tur shur sauce!!! 🇬🇧👍🏻
This is a whole meal imo
The coordination of your nail polish is not lost on me.
Omg. Considering your ketchup aversion, you would love the shrimp remoulade salad at Tujagues in NOLA! Their remoulade has no ketchup or Mayo and is the best thing I’ve ever had! I’d def use their remoulade instead of a cocktail sauce. Grainy mustard and horseradish et al. 🎉
Alison grazie for Christmas dinner, it was my turn to make the main. The anchovy paste rubbed prime rib roast was a huge hit - entirely inhaled. The Home Movie: Spaceballs.
Happy New Year! 🥂
Fun videos. From Southern California with love ♥️
Yummy! The shrimp and cocktail sauce look SO delicious!
I'm looking forward to Home Movies in 2022! Happy New Year!🎉
Yay yummy 🦐
In Australia Shrimp (or prawn) Cocktail was always served with shredded iceberg lettuce and the sauce would be mayonnaise based. Im serving this one next time I have a dinner.
Catsup, horse radish, center celery with leaves chopped, lots of fresh lime juice! The best! You’ll want to eat it with a spoon!
Alison's most commonly used ingredients in savory recipes anchovies > lemons > dil >>>>
Here’s a tip for deveining pre cooked. No knife instead use a pair of kitchen scissors. Just cut the back of the shrimp snipping and running the scissors and then run the shrimp under the faucet and the vein coming out without taking the shell off
Mouth watering !! YUMM !! love shrimps !!!
Lea and Perrins is my 1st go to seasoning element when I want that delicious slightly hot Umami fishy kick. (It is a family tradition that it has to be Lea and P).
It is sssoooo good when sprinkled on semi crisp bacon piled on top of sourdough toast spread with orange marmalade!
I like Medium to large shrimp. I do not like Jumbo for Shrimp Cocktail because the larger the older less sweet and tender. Ideally my shrimp cocktail are medium size in mine but I'll go large if no medium or a sale ,🙂 I absolutely love your brine. Yes you are going the distance....6lbs that's love. Lucky guest!
@alisonroman AS IF I ALREADY DIDNT LOVE YOU, I SEE YOUR T SHIRT FROM THE QUEEN!!!
🐝🐝🐝🐝🐝
The idea of a seasoned simmer is new to me....can't wait to try this....love you Alison....🎉Happy New Year🎉
This is totally freaky ... I bought some shrimp the other day and today I poached 'em up and made my own cocktail sauce and ate the whole damn platter for lunch ... just me ... my wife had to work today! Then I jump on UA-cam and see your video!! 🤯🦐
As always, totally delightful. Thank you. Happy New Year!
I suddenly NEED a shrimp themed plate.
I made pickled shrimp before Christmas. I knew I would devein them, but couldn’t decide if I should do it before or after poaching them. I was wondering if the poaching liquid would penetrate the shrimp if the shells were on. Turns out the shrimp were deveined, but with shells still on. Conundrum! I don’t like the frilly edges that come from having shells off, but wanted the flavor of the cooking liquid. If I’d had this video then, I would have left the shells on. But all things considered, the pickled shrimp were delicious. I’ll try your shrimp cocktail after I’ve eaten all of mine. Living In Florida, I do have luxury of eating shrimp often!
Made these bad boys last night and they were a hit!!! Thank you, love all your recipes..Happy New Years!
Nickabood's Fisherman's Wharf Cocktail Sauce has been my shrimp cocktail favorite for over 50 years. Maybe over 60 years. I'm getting up there. Say hi to your cat for me.
Alison, if you love Worcestershire Sauce, you have to try Col Pabst from Wisconsin, it’s s delicious ,and around Christmas time they make Worcestershire caramels
OH man! I want to taste those caramels.
Your hair looks beautiful in the L&P commercial
Love this. I did a Shrimp cocktail with blood oranges and a classic aioli before, the orange paired very well. Nice variation but I do love horseradish. Can you start selling David action figures by next Xmas???
I got both of your cookbooks for Christmas and let me tell you girl, she about to be nothin BUT fancy with these recipes 😛 love you!
Hi Alison really enjoy Home Movies. Have never had a shrimp cocktail without Marie Rose sauce so was surprised but delighted your sauce was mayo free but heavy on the L&P, one of my favourite ingredients. Interesting to see it without the iconic black and orange label we get in the UK. Happy New Year. X
Yes I feel like it needs mayo
not me watching this even though I'm allergic to shrimps
Am I the only one who doesn't even eat shrimp but sat through this whole homemovie anyway
Thank you so much for this recipe. It's fantastic!!
Do we Levain?
When do we Levain?
How do we Levain?
🍪🍪🍪🍪🍪🍪
OMG I just had the best shrimp cocktail at the Christmas party. It's so good!!!
Yum!
We need a ham party video ASAP
Wish I can go to one of her parties
Getting a little anxious here because there hasn't been a new Alison video upload since 2022, help, please
I like to devein before because I can rinse where the vein was right before they are poached, they aren't cooked with their "vein" inside (something about that grosses me out), and it's less man handling after they are done cooking.
Going to add this to my favs. ty
I was a cocktail sauce fan until I discovered remoulade. Both are good, but I prefer the latter. If I wasn't planning on making your ricotta meatballs for NYE, shrimp would be on the menu.
You are awesome
What about saving the court bouillon slash shrimp poaching liquid - perhaps as a base for a seafood soup, clam chowder, paella, etc.?
Eric Kim doing the same recipe for NYTimes like they didn’t know you were going to do it for Home Movies.
We all knew. 😂
Wow Yammy
Please say you’re wearing OPI Cajun Shrimp on your nails for this video 😄
My NYE meal…especially since we are snowed in here in the Seattle area
Yum 😍
Awesome
Love the energy, love shrimp cocktails! And obsessed with the flower signet ring....where's it from?
Tell me more about that ham party.
Why are you so amazing? The best!
She is literally Kristen Bell's character from The Good Place.
shrimps cocktail and beyonce t??? can you let us know where you purchased such a gem?
That's so interesting that you don't like the splayed look that they get from cooking after being de-veined. To me, shrimp doesn't look right if it's NOT like that. For the longest time I thought that's just what shrimp looks like, lol
Wow nice beautiful mashallah amazing 💓🤩 yummy 🤩🤤 video 😍👍
Love the Beyoncé shirt. TASTE 😌
Alison! Hope you're well! I'm vegetarian but watch all of your videos the same! Please can you tell me where your shirt is from? I'm trying to get more adventurous and love how the collars look (It really suits you!).