Chefs reinvigorate the shrimp cocktail

12/31/2012 | Wall Street Journal, The

Rubbery, less-than-fresh shrimp and overly sweet sauce have tarnished the shrimp cocktail's reputation in recent years, but top chefs are giving the dish new life with imaginative yet simple spins on preparation styles and dipping sauces. "It's one of those simple dishes that can be really good, but can also be horrendous," says Krystof Zizka, co-owner of the oyster bar Maison Premiere, in Brooklyn, N.Y. "The technique to make it is simple, but it can get lost."

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