Saturday, September 26, 2020

Home Eat & Drink Recipe: Individual Shrimp Cocktails

Recipe: Individual Shrimp Cocktails

Serve show-stopping foods without the fork for your next shindig, and make one of them shrimp cocktails. Catering pro Iverson Brownell and his team at Iverson Catering gave us this recipe for one of our 2008 issues, and it still looks great.


Individual Shrimp Cocktail

Serves 15

1 quart canola oil
1 pack of egg roll skins cut into 1/2-inch rounds
1 pound rock shrimp
1/2 cup Old Bay seasoning
2 lemons
2 bay leaves
fresh chives
2 cups ketchup
1/2 cup prepared horseradish
1 tablespoon Worcestershire sauce
salt and pepper
fresh chive and candied lemon zest for garnish (optional)

The shrimp: In a sauce pan heat canola oil to approximately 325 degrees using a candy thermometer (if you do not have a candy thermometer, keep the oil over a medium high heat). Place the egg roll skins into the hot oil one at a time, flipping them when hey become crisply. Remove from the oil and set on a paper towel to drip dry. Fill a sauce pan with enough water to cover the shrimp and bring it to a simmer. Add Old Bay seasoning, juice of 1 lemon and bay leaves. Bring back up to a simmer and add the rock shrimp. The rock shrimp should only take about 5–7 minutes to poach. Strain the shrimp from the water and rapidly cool under cold water. Set aside.

For the sauce: Blend ketchup in a mixing bowl with horseradish, juice of 1 lemon and 1 tablespoon of Worcestershire sauce. Add salt and pepper to taste.

To serve: Toss the shrimp in your cocktail sauce and place them on top of wonton discs. Garnish with chive and candied lemon zest.


1. Coarsely chop cooked shrimp and mix with tomato and lime juice, roasted green chiles and avocado, and minced cilantro and onions. Serve in a shot glass.

2. Puree 8 ounces softened cream cheese with 3 teaspoons wasabi paste. Spread on rice crackers and top with cooked shrimp.

-Mary Brown Malouf

Last night’s vigil for Breonna Taylor. ...

Deep breath in. Deep breath out.
Have a peaceful Tuesday evening ☮️

Everyone could use a breath of fresh air! 🌞⁠

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Be gentle with one another, Salt Lake ❤️

Our September-October issue is on stands now! ⁠

Salt Lake magazine has traditionally devoted its September-October issue to travel, describing trips to destinations all over the world. This year, confined by COVID, we’re looking closer to home. ❤️⁠

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Happy Monday 🏞
Who else is dreaming of the weekend? 😴

“The power of the people is always stronger than the people in power." - Angela Johnson⁠

Check the link in bio to read our Q & A with protest organizers. ⁠

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It's getting HOT in here! 🌞 Check out our list of the best swimming spots in Utah to cool down at! Link in bio. ⁠

Have a safe and responsible weekend, Utah! Oh and P.S. Wear a mask ❤️⁠

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Something fishy is happening on the eastern edge of the Jordanelle Reservoir... ⁠

A municipality is attempting to annex unincorporated land across a county line without that county’s approval. If this sounds like madness, that’s because it is. Read the full story though the link in bio. ⁠

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Summertime slush! Soft cold slurpy sweet treats- the classic seasonal delight. 🍧⁠

Here’s where to get the best and how to make them yourself, check the link in bio! 🍭

We're a little red rock crazy this weekend if you couldn't tell. (But how could we not be!)⁠

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📸: Utah Office of Tourism