Classic Shrimp Cocktail

prep: 30 minutes
cook: 7 minutes

for the shrimp you’ll need…
2 pounds shell-on jumbo or colossal shrimp (I used colossal, 13 to 15 count)
1 tablespoon salt
3 sprigs fresh rosemary or thyme
2 bay leaves

for the cocktail sauce you’ll need…
1 cup ketchup
2 tablespoons freshly squeezed lemon juice
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
1 lemon, cut into wedges with seeds removed

let’s get to it…
Combine shrimp, salt, rosemary or thyme and bay leaves in a large pot with enough water to cover. Cook on medium-high heat, stirring often, for 5 to 7 minutes or until the shrimp are pink all over. Drain immediately into a colander; cover with ice. Peel and devein the shrimp, leaving tails on. Refrigerate.
Mix the ketchup, lemon juice, horseradish, Worcestershire and cayenne pepper in a bowl until well blended.
Spoon the cocktail sauce evenly into a ramekin or decorative glass with a wide mouth (a Martini glass is perfect). Make a small cut on the inside of the shrimp (where the legs were) so shrimp can rest on the lip of the glass. Divide shrimp evenly between the cocktail sauce-filled glasses. Serve with a slice of lemon.

Red Potato Horseradish Cake (my version)

prep: 20 minutes
cook: 20 minutes

you’ll need…
1 lb. red potatoes, medium sized, cut into 1 inch dice, skin on
1 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard, whole grain
2 tablespoons butter, softened but not melted
1/4 cup heavy cream
4 teaspoons salt
1 teaspoon white pepper
1/4 cup chives
1 cup micro greens

let’s get to it…
Boil diced potatoes with 1 teaspoon of salt in enough water to just cover for 10 to 12 minutes or until tender. Drain for 5 minutes to remove all water.
Whisk mustard, horseradish, 1 tablespoon softened butter, heavy cream, 2 teaspoons salt, white pepper and chives in a small bowl.
Return drained potatoes to pot. Fold in horseradish mixture with a rubber spatula until mixed but still chunky. Taste to see if you need remaining salt.
Scoop a 3 oz. portion onto a greased baking sheet. Form potatoes into a cake shape and spread evenly with remaining 1 tablespoon of butter.
Place potatoes under the broiler for 4-5 minutes or until golden brown.