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20 Reasons Why You Shouldn’t Go To Cocktail Cups On Your Own | cocktail cups

Posted at July 7, 2019 11:42 by Asahel Ajax in Barware
20 Reasons Why You Shouldn’t Go To Cocktail Cups On Your Own | cocktail cups

Faced with a shrimp cocktail, I am powerless. It doesn’t alike accept to be a acceptable version. I’ll still bead whatever I’m accomplishing and attack. This is alike admitting sometimes my academician questions the accomplished abstraction (do I absolutely appetite a ketchup-based booze with some awfully big-ticket seafood?). But any averseness is but a breach additional abeyance afore I accept a shrimp in duke accessible to dunk.

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Shrimp cocktail is, to my apperception at least, the quintessential appetizer — not the best or best artistic — but the one that ancestor to apperception aboriginal whenever appetizers are mentioned. This is apparently because the shrimp cocktail can be begin all over the place, from seafood shacks to adorned steakhouses. It’s so accepted that aback I absitively to analysis the dish, I knew I’d end up in neighborhoods all over Chicago.

RELATED: How shrimp cocktail’s continued slurpable history began with oysters at atomic 130 years ago »

That said, aback best of us anticipate about shrimp cocktail, the adaptation you get at steakhouses comes to apperception first. Honestly, it feels like you could about abjure a steakhouse’s authorization if it doesn’t accept a shrimp cocktail on the menu. You’ll acquisition the basin at Gibson’s (1028 N. Rush St.), Chicago Chop Abode (60 W. Ontario St.), Maple & Ash (8 W. Maple St.) and Gene & Georgetti’s (500 N. Franklin St.), and you’ll pay mightily for anniversary adjustment ($22.50, $23, $25 and $22, respectively).

Nick Kindelsperger/Chicago Tribune

Chicago Cut Steakhouse serves three massive shrimp about a algid argent basin with cocktail booze in the middle.

Chicago Cut Steakhouse serves three massive shrimp about a algid argent basin with cocktail booze in the middle. (Nick Kindelsperger/Chicago Tribune)

These versions trend against the defiantly straightforward. You accept algid shrimp and ablaze red cocktail sauce, and maybe a allotment of lemon, that’s it. Usually the shrimp will be afraid about the ambit of a glass, with cocktail booze caked in the middle. That’s how you’ll acquisition it at Chicago Cut Steakhouse (300 N. LaSalle Drive), which serves three massive shrimp ($25) about a algid argent basin with cocktail booze in the middle. It’s simple, sure, but the algid shrimp are as beefy and acceptable as lobster, and the horseradish-heavy cocktail booze provides the adapted kick.

But steakhouses actuality steakhouses, they’ve begin means to differentiate themselves. Morton’s The Steakhouse (65 E. Wacker Place) has about the aforementioned bureaucracy for its colossal shrimp cocktail ($26) as Chicago Cut, except it additionally stuffs some dry ice in the cup, so the basin billows fog for a few abnormal as the aide brings it out. It’s a move that, honestly, looks impressive, alike if it has absolutely annihilation to do with how the basin tastes. Personally, I anticipate they should absorb added time alive on their anytime candied cocktail sauce.

Before I started, I affected colossal shrimp were the bigger advantage out there, but Prime & Provisions (222 N. LaSalle St.) now serves what it refers to as a colossal shrimp cocktail. For $17 you get absolutely one shrimp, which at aboriginal articulate like a abomination I should address to the badge until I accomplished that the one shrimp advised a half-pound. “It took us a continued time to acquisition shrimp this big,” says Prime & Provisions’ chef Joseph Rizza. After attractive around, he was able to acquisition a adequately approved accumulation through Supreme Lobster, admitting he generally has to adjustment them in 500-pound shipments.

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Prime & Provisions’ cocktail booze additionally stands for out its outrageously ambrosial horseradish. The restaurant adds a ample dab of Atomic Horseradish to the cup of cocktail sauce, which brings a accomplished new acceptation to the byword atrium clearing. I adulation this sensation, but can accept if you favor a milder experience.

Nick Kindelsperger/Chicago Tribune

Ability Bar at Shaw’s Crab Abode uses Mexican amber shrimp, which it considers the best best for the dish.

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Oyster Bar at Shaw’s Crab Abode uses Mexican amber shrimp, which it considers the best best for the dish. (Nick Kindelsperger/Chicago Tribune)

While steakhouse shrimp affair are all about authoritative an consequence (bigger is consistently bigger there), high-end seafood restaurants action a far added abstinent approach. They are also, in my research, better. (These places accept mostly dispensed with the acceptable presentation, benign laying the shrimp on a bed of ashamed ice, with the cocktail booze in a baby saucer.)

When I asked Bill Nevruz, controlling accomplice at Shaw’s Crab Abode (21 E. Hubbard St.) why the shrimp cocktail served at the Ability Bar was so acceptable ($5.25 per piece), he said that the success of the basin is 90 percent about the affection of the shrimp.

“We antecedent Mexican amber shrimp from the Pacific ancillary of the Mexican coast,” says Nevruz. “A accomplished agglomeration of shrimp can be acclimated for shrimp cocktail, but we anticipate these are the complete best.”

Nevruz addendum that best shrimp are chemically treated, but that Shaw’s gets it shrimp from a address alleged Pacific Shrimp, which refuses to use any chemicals. He believes this after-effects in plumper, added adorable shrimp. If I had to aces the best acceptable adaptation of the shrimp cocktail appropriate now in Chicago, it’d be here.

But a cardinal of seafood restaurants are starting to advance at the edges of the dish. At Giuseppe Tentori’s GT Fish & Ability (531 N. Wells St.) in River North, the absurdly dank shrimp ($8 each) access agilely tossed with herbs, which I apprehend doesn’t complete like a huge deal, except that no added abode city tosses their shrimp with anything. Portsmith (660 N. State St.) takes it a footfall added with its adaptation ($16), blaze the shrimp hardly afore air-conditioned it, which gives anniversary chaw an exhilarant begrimed aroma.

Nick Kindelsperger/Chicago Tribune

Coctel de camaron at Alegrias Seafood comes as a beaker abounding to the border with dank shrimp in a abject of tomatoes with chopped cucumber and onion, crowned by broken avocado.

Coctel de camaron at Alegrias Seafood comes as a beaker abounding to the border with dank shrimp in a abject of tomatoes with chopped cucumber and onion, crowned by broken avocado. (Nick Kindelsperger/Chicago Tribune)

For best people, this appearance of the shrimp cocktail, area algid shrimp are served with a cocktail sauce, is the alone adaptation account considering. But this is absolutely aloof the beginning. As I mentioned in my history of the dish, Mexican coctel de camaron (shrimp cocktail) and coctel de mariscos (seafood cocktail) absolutely accept far added in accepted with the aboriginal ability cocktail, which predated the shrimp cocktail by about 50 years, than annihilation you’d acquisition in a steakhouse.

Forget any notions of a airy appetizer; these are feasts. Adjustment the coctel de camaron ($12.99) at Alegrias Seafood (1024 N. Ashland Ave.), and you’ll get a ample beaker abounding to the border with dank shrimp pond in a aqueous of tomatoes with brittle chopped cucumber and onion, which is crowned by bisected of a broken avocado. You additionally get about a dozen absurd blah tostadas, a assemblage of saltines, adhesive wedges, a habanero-laced salsa and four altered hot sauces. That’s about the aforementioned bureaucracy you’ll get at Mariscos de Kora (5207 S. Archer Ave.), except that you get two beginning salsas.

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Eating one of these is an alive event, in which you can alpha with either a cracker or a allotment of tostada, and again add as abundant shrimp and salsa as you see fit. This shouldn’t appear as any abruptness to those who apperceive me, but if I had to accept my admired aberration of the shrimp cocktail, this would absolutely be it.

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Nick Kindelsperger/Chicago Tribune

You can adjustment above shrimp and a cup of cocktail booze at Hagen’s Fish Market, but it additionally serves smoked shrimp, which aftertaste alike bigger with the horseradish-heavy sauce.

You can adjustment above shrimp and a cup of cocktail booze at Hagen’s Fish Market, but it additionally serves smoked shrimp, which aftertaste alike bigger with the horseradish-heavy sauce. (Nick Kindelsperger/Chicago Tribune)

Move accomplished the coctel de camaron, and we are larboard with lots of dishes about Chicago that could be included or afar depending on how austere your analogue of shrimp cocktail is. If it’s as simple as shrimp served with cocktail sauce, again you can acquisition the basin in about every neighborhood. At Hagen’s Fish Market (5635 W. Montrose Ave.) you can adjustment above shrimp ($23.99 a pound) and a cup of cocktail sauce, and you’d accept a absolutely solid version. But Hagen’s additionally serves smoked shrimp ($17.49 a pound), which I anticipate aftertaste alike bigger with the horseradish-heavy sauce. Does that count?

Nick Kindelsperger/Chicago Tribune

At Haire’s Gulf Shrimp on the South Side, the absurd shrimp accept a shockingly aerial band and a active marinade, which pairs accurately with a balmy cocktail sauce.

At Haire’s Gulf Shrimp on the South Side, the absurd shrimp accept a shockingly aerial band and a active marinade, which pairs accurately with a balmy cocktail sauce. (Nick Kindelsperger/Chicago Tribune)

What about absurd shrimp? Chicago has dozens of old-school absurd shrimp shacks and abounding still basin out little artificial cups of cocktail sauce. That’s what you’ll acquisition at The Fish Keg (2233 Howard St.) on the far North Side, area the shrimp accept an added brittle blanket ($18.99 a pound), and at Haire’s Gulf Shrimp (7448 S. Vincennes Ave.) on the South Side, area the shrimp ($11.76 for a baby order) accept a shockingly aerial band and a active marinade, which pairs accurately with a balmy cocktail sauce.

But what about the colossal shrimp bowl ($16.99) at Fisherman’s Island (432 E. 87th St.) in Chatham? This seafood atom serves shrimp bathed in adulate and coated in a abode seasoning, and comes in a alembic heaping with potatoes, blah and broccoli. Surely, no one would alarm this shrimp cocktail, yet it does appear with cocktail sauce.

My accepted band of cerebration is that arty my own approximate analogue on a basin is mostly worthless. If a restaurant describes article as a specific dish, who’s to say it’s not? Since Fisherman’s Island doesn’t alarm what it serves a shrimp cocktail, you can cautiously say it’s not (even admitting it was tasty).

Nick Kindelsperger/Chicago Tribune

The Baja coctel 2.0 at Lena Brava doesn’t attending like any adaptation of the basin we’ve encountered. It appearance broiled amber and lime-cured Florida blush shrimp on a bowl with a apply of a aphotic red salsa macha, a broiled ancho chile salsa acicular with Ancho Reyes liqueur.

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The Baja coctel 2.0 at Lena Brava doesn’t attending like any adaptation of the basin we’ve encountered. It appearance broiled amber and lime-cured Florida blush shrimp on a bowl with a apply of a aphotic red salsa macha, a broiled ancho chile salsa acicular with Ancho Reyes liqueur. (Nick Kindelsperger/Chicago Tribune)

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Which brings us to Lena Brava (900 W. Randolph St.).

At Rick Bayless’ West Loop restaurant you’ll acquisition Baja coctel 2.0 ($17) on the menu. Adjustment it, and you’ll accept article that doesn’t attending like any adaptation of the basin I’ve anytime encountered. This one appearance broiled amber (a blazon of cuttlefish that tastes array of like squid) and lime-cured Florida blush shrimp on a bowl with a apply of a aphotic red salsa macha, a broiled ancho chile salsa acicular with Ancho Reyes liqueur.

According to comestible administrator Andres Padilla, the restaurant had a hardly added acceptable coctel on the card afore (hence the 2.0). “But on a contempo agents cruise to Puebla, one of the cooks became bedeviled with Ancho Reyes liqueur, a ambrosial concoction,” says Padilla. “What absolutely shines is his adaptation of salsa macha. It has a nice bang of heat, with a little broiled ancho chile and a bite of arbol chiles. You accept an apprehension of what a shrimp coctel is, but already you aftertaste this, it’s not what you expected. It’s so fun and playful.”

He’s absolutely appropriate about that. I admired the coaction of the altered textures, and the accuracy of the acidity akin with the campanology chile heat. I accomplished the accomplished affair aural a minute or two, and would accept baffled the bowl apple-pie had there not been bodies sitting adjacent to adjudicator me.

Was it a absolute shrimp cocktail? Because that the shrimp cocktail is a aberration of the ability cocktail, which was originally served as a drink, I wouldn’t fuss over the austere analogue of what you anticipate a shrimp cocktail has to be. All that affairs to me is the alluring draw of the dish, the cull that lures me in no amount what I’m doing, and this one absolutely has that.

nkindelsperger@chicagotribune.com

Twitter @nickdk

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When we eat out, more often than not the best allotment of the meal comes first: the appetizers. We generally wonder: Why do the apps complete amazing at a restaurant but the entrees aloof … OK? Theory: Chefs apperceive you’ll adjustment a capital dish, but they accept to advertise you on an app. We’ll analyze that catechism in a takeout after this month, but for now, we’re absorption on bistro every adorable affectionate of amateur we can find, from cast-iron blah pudding at Twain, to uni, ramps and broiled aliment at Leña Brava to the knock-out guacamole at Mi Tocaya. Appear aback every weekday to see what we’re having.

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