Recently, Village Nutshell published its second edition: New Perspective. This particular edition featured two recipes.  One for The Perfect Shrimp Cocktail, and the other for Espresso Delight.

Perfect Shrimp Cocktail Recipe

Ingredients:

For the Shrimp:

•½ pound jumbo shrimp, thawed (head off, cleaned, shell on)

•¼ cup sea salt

•½ tsp red pepper flakes (for garnish)

For the Cocktail Sauce:

•¼ cup Heinz Organic Ketchup

•1 tbsp fresh grated horseradish

•2 tsp pickle juice

•Salt and pepper, to taste

Instructions:

1. Prepare the Shrimp:

1.Ensure the shrimp are completely thawed and cleaned, with shells on.

2.Toss the shrimp in ¼ cup of sea salt, making sure they’re evenly coated. Let them sit while you prepare the cooking water.

2. Cook the Shrimp:

1.Fill a wide, shallow pan with 2 inches of water and bring it to a boil.

2.Add the salted shrimp to the pan and cover with a lid. Reduce heat to medium-high.

3.After 2–3 minutes, check the shrimp. They should be turning opaque and pink.

4.Flip the shrimp to ensure both sides are turning pink.

 

3. Cool the Shrimp:

1.Immediately remove the shrimp from the pan and transfer them to a colander.

2.Rinse them with very cold water to stop the cooking process.

3.Once they’re icy cold, peel the shells off, leaving the tails intact for easy handling.

 

4. Make the Cocktail Sauce:

1.In a small bowl, mix ¼ cup Heinz Organic Ketchup, 1 tablespoon of fresh grated horseradish, and 2 teaspoons of pickle juice.

2.Add salt to taste. Stir until well combined.

 

5. Serve:

1.Arrange the shrimp on a platter.

2.Sprinkle shrimp with ½ teaspoon of red pepper flakes for a pop of color and subtle heat.

3.Serve with the cocktail sauce on the side.

Recipe Title: Espresso Delight

Ingredients

•2 shots of espresso

•1 dark chocolate malt ball (available at Village Peddler Gift Shop)

•1/2 teaspoon heavy cream

•Optional: 1 shot of Baileys Irish Cream

•Cocoa powder, for dusting

Instructions

1.Place the dark chocolate malt ball in the bottom of a small espresso cup or glass.

2.Brew 2 shots of espresso directly over the malt ball, allowing it to melt.

3.Stir gently to combine the chocolate with the espresso.

4.Add 1/2 teaspoon of heavy cream and stir briefly.

5.For an optional boozy twist, stir in 1 shot of Baileys Irish Cream and dust the top with a light sprinkle of cocoa powder.

7.Serve immediately and enjoy!