Shrimp Cocktail
This Shrimp Cocktail brings restaurant elegance to your home entertaining with minimal effort. Perfectly poached shrimp are infused with subtle flavor from an aromatic poaching liquid, then chilled and served with a zesty homemade cocktail sauce that has just the right amount of kick. It's a make-ahead friendly appetizer that never goes out of style.
Equipment
- Large pot for poaching the shrimp
- Colander for draining
- Large bowl filled with ice water
- Small mixing bowl for the cocktail sauce
- Serving platter or cocktail shrimp ring
- Measuring spoons
- Whisk
Ingredients
For the shrimp
- 2 lbs large shrimp 16-20 count, peeled and deveined; about 900g
- 1 lemon halved
- 2 bay leaves
- 1 tablespoon black peppercorns
For the cocktail sauce
- 1 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
Instructions
- Fill a large pot with about 8 cups of water. Squeeze the lemon halves into the water and drop them in, then add the bay leaves and black peppercorns. Bring to a rolling boil over high heat, then reduce heat to maintain a gentle simmer.
- Add the shrimp to the simmering poaching liquid and stir gently to ensure even cooking. Cook for 2-3 minutes until the shrimp just turn pink and begin to curl into a loose "C" shape.
- While the shrimp cook, fill a large bowl with ice water. Use a slotted spoon to transfer cooked shrimp directly to the ice bath and let sit for 2-3 minutes until completely chilled. Drain thoroughly in a colander and pat dry with paper towels.
- Combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce in a small bowl and whisk until completely smooth. Taste and adjust seasonings to your preference, then cover and refrigerate until serving time.
- Transfer the dried shrimp to a covered container and refrigerate for at least 1 hour or until completely chilled. Arrange the chilled shrimp on your serving platter in a circular pattern and place the cocktail sauce in the center or in small individual cups. Garnish with lemon wedges if desired.
Notes
- Don't overcook the shrimp: they cook incredibly fast, so set a timer and watch carefully.
- Use the freshest shrimp possible for the best flavor and texture.
- Keep everything cold: serve on a bed of ice or use a chilled serving dish.
- Make the sauce ahead: the flavors meld and improve when the sauce sits for a few hours.
- Leave the tails on for easier picking up and better presentation.
- Don't skip the ice bath, as it prevents carryover cooking and keeps shrimp tender.
- Adjust seasonings to taste: start with less horseradish and add more for extra heat.
- Drain shrimp well, as excess water dilutes the cocktail sauce.
- Storage: store cooked shrimp separately from the sauce in airtight containers for up to 3 days; sauce keeps up to 1 week in the refrigerator.
- Make-ahead: cook and chill the shrimp up to 24 hours in advance and make the sauce up to 3 days ahead. Do not freeze cooked shrimp.
Nutrition
Serving: 1ServingCalories: 120kcalCarbohydrates: 8gProtein: 19gFat: 1gCholesterol: 175mgSodium: 480mgSugar: 6g
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