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White House chef Cristeta Comerford featuring Gulf Coast food: Shrimp cocktail receipe

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WASHINGTON--In an effort to help out tourism in the Hurricane Katrina-stricken Gulf Coast, the White House mess (restaurant) is featuring a regional menu.

Here is White House Chef Cristeta Comerford's Gulf Shrimp Cocktail recipe she will be serving at the White House holiday parties:

Gulf Shrimp Cocktail (Serves 6)

For the shrimp:

¼ cup apple cider vinegar
¼ cup kosher salt
1 lemon halved
2 lbs large shrimp in the shell
For the Cocktail Sauce:

½ cup chili sauce
3 tbsp prepared horseradish
2 tsp fresh lemon juice
½ tsp Worcestershire sauce
¼ tsp hot sauce

Add the vinegar, salt and a halved lemon into a large pot of boiling water. Add the shrimp, and cook for about three minutes, or until the shells turn pink. Remove with a slotted spoon into a bowl of iced water. When the shrimp are cool enough, peel the shells and devein. Keep refrigerated until service. For the cocktail sauce, combine all the remaining ingredients and set aside.


Cris Comerford is the White House Executive Chef

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Lynn Sweet

Lynn Sweet is a columnist and the Washington Bureau Chief for the Chicago Sun-Times.

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This page contains a single entry by Lynn Sweet published on December 1, 2010 9:57 AM.

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