Family Story
Remorseless Eating Machine
If you have ever been to the zoo and watched while the zookeepers feed the gorillas, then you might have an idea what observing the Claremon family on a cruise is like. The phrases “meals included” and “all-you-can-eat” have never fallen on more receptive ears than my father’s. Steve will put away 2-3 entrees a night plus an appetizer. And Scott will eat until his eye sweats roll down his cheeks so fast that it looks like he’s crying from sheer happiness at the glorious spread in front of him.
On one family cruise to Alaska, my Dad hit the buffet on shrimp cocktail night. Then he hit it again. Then again. Then again. They kept bringing out huge bowls of shrimp, and he kept taking them down. It was a real life version of The Simpsons “The New Kid on the Block” episode:
“That man ate all our shrimp! And two plastic lobsters!”
Waiter, The Simpsons
“‘Tis not a man, ’tis a remorseless eating machine.”
Captain MacCallister, The Simpsons
In honor of “The Legend of Bob vs. The Shrimp”, here is a simple recipe for boiled shrimp and homemade cocktail sauce. I also like to make this white horseradish sauce, which is more like a tartar sauce.
Ingredients
- 4 cups water
- 1/4 cup white wine
- Juice from 1/2 lemon, reserving rind
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds (if you have them around)
- 2 tablespoons salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Fresh herbs: tarragon, thyme, parsley (if you have them around)
- 1 pound medium shrimp, peeled and deveined, tail segment left intact
Instructions
If using frozen shrimp, defrost before proceeding. Devein, if needed.
In a large pot, combine water, white wine, lemon juice, lemon rind and all the dried spices and fresh herbs listed above. Bring to boil and let cook for ~5 minutes for the flavors to steep. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until shrimp are just cooked through.
Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings. Refrigerate the shrimp until well chilled, about 1 hour.
While the shrimp are chilling, make the Cocktail Sauce. Combine all ingredients below and stir until thoroughly mixes. Refrigerate until ready to serve.
Ingredients for Cocktail Sauce
- 1 cup ketchup
- 1 tablespoon fresh lemon juice
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 drops Tabasco hot pepper sauce
Cooking with the Claremons 
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