In this week’s episode of Tasting Notes, chef Daniel Eddy of Rebelle in New York City shows the restaurant’s wine director Patrick Cappiello how to make the best shrimp cocktail. The simple process begins by making a court bouillon to impart as much flavor as possible. Chef Eddy uses Georgia white shrimp and lets Patrick mix a cocktail sauce to his liking with tobacco, ketchup, horseradish and worcestershire sauce. As the perfect complement, Patrick selects a California wine with a European sensibility: a white made with albarino grapes from winemakers Jack Roberts and Johanna Jensen of Keep Wines in Napa.
Here’s the Chef Secret to Making Your Shrimp Cocktail Amazing
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