Chef Frank Makes Shrimp Cocktail

I have always loved shrimp cocktail. It's easy to make, delicious & people are always impressed when it hits the table. I hope you like my version.

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock

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Cocktail sauce

1 cup/235 g ketchup
3 tbsp/45 g horseradish
Worcestershire sauce to taste
Hot sauce to taste
Juice from 1/2 a lemon
Salt
Black pepper

[michaelhuang]

I agree 100% about supermarket shrimp... unless you can find live shrimp at a wet market, it's usually previously frozen/defrosted.

[gamerid]

like tht self pat on back at the end haha

[missmg]

It's funny in Germany they mix Mayonnaise in the Cocktail Sauce - it's a bit creamy

[chronicallynerdy]

Shrimp will kill me, but I'll watch Frank make anything. There's always something to learn!

[KatrinaHawkins]

Thank you for exposing the myth of “fresh shrimp” at the super market. Have been telling my friends and family this for years.

[gunter-sx]

In Hong Kong we can go to wet markets and get shrimp that are still moving and swimming by the time we get home

[tcgtpl]

This is quite a change of pace from Chef Frank's 4 Levels episodes on Epicurious where he spends $1000 and five weeks to make a fancy peanut butter jelly sandwich. ;)

[broma]

Childhood foods will always be the best!

[orfitna]

Great video, Frank. The lemon wedge trick will win an Oscar for best supporting actress. Can you tell us how much shrimp shells one needs to make1 gallon of shrimp stock?

[runnerlife]

Frank, glad your back! I love shrimp cocktail as that’s a long time favorite. You should do a collaboration with YouTube chef Jean-Pierre sometime. That would be a vid worth making😊

[SamGiles]

I love that you're so passionate about dishes that inspire you from past memories. Great work, Chef Frank!

[lindavoedisch]

My mother is thai so as a child my parents would always spend a big chunk of the year in Thailand before I had to go to school.
Fresh market meant buying seafood that is alive from tubs and buckets. We'd go all the time and my mother would just pan fry most things. Most delicious seafood I have eaten until this day

[lunayen]

These are some beautiful looking shrimps.

[granthampubunderground]

Way to go Frank, using physics for your lemon distribution. Great job. This seems to be a classic from everyone's childhood "back in the day" I can almost #TimeToTaste my childhood in this episode.

[aref]

Oh nice, this looks so delicious but still easy to make. Thank you Chef Frank

[lexijones]

Wow I learned two things. The circulatory part of the shrimp and the spout with the lemon. Thank you.

[KiaGreenEyes]

Thank you for de-mystifying the whole shrimp thing! I was always reluctant to buy shrimp because I really didn't know what I was looking for.

[robwilliams]

Welcome back Chef Frank! where have you been?

[EpicAndrew]

I found you from those 6 videos with Lorenzo of you swapping ingredients, i find it impressive you manage to make 5 star meals out of simple groceries

[OurKitchenClassroom]

We're fortunate enough to be back in a place where we can get shrimp fresh from the sea again! I think shrimp cocktail will need to be on this weekend's party menu. Thanks for sharing another delicious favorite from your childhood memories, Chef!!! 💜💜💜 Any suggestions on what to do with leftover cocktail sauce--other than make MORE shrimp, of course?! 😉