The iconic shrimp cocktail didn’t begin life as we know it today, it began as a cocktail you drink, and with oysters instead of shrimp. Are you surprised?
In the 1800’s oysters ruled the bars and restaurants as Americans ate more and more of them. Oyster consumption peaked around 1895 when pollution decimated oyster beds and prices rose. Shrimp die quickly after the catch and they rot and decay very fast. If you didn’t live near the fishing grounds you didn’t see them on menus.
Circa 1860 a cocktail made with oysters, a splash of absinthe and mixed with cocktail sauce appeared. Served for breakfast, lunch and dinner, it originated in San Francisco and spread eastward.
At the turn of the 20th century diner’s attention turned to shrimp, as the refrigeration and logistics problems were solved. By the 1930’s oyster cocktails were no longer, or rarely found on menus and replaced by shrimp. The same cocktail we enjoy today.
It’s so simple you would be right to question what I can add, but I have a few tips that might make yours easier and tastier.
And just one more thing…
Shrimp poo won’t kill you, but it’s unsightly and unsavory. Always devein. Don’t eat the poo!
Find it online: https://www.cooksavorcelebrate.com/shrimp-cocktail/