Shrimp Cocktail Recipe
Chilled fancy shrimp served with our homemade tangy cocktail sauce.
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Ingredients
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Shrimp
Cocktail Sauce
Garnish & Service
Method
Shrimp
- 1
Prepare poaching liquid
In a large pot, combine 3 cups water, 1 cup dry white wine (if using), 1 tablespoon coarse salt, 1 teaspoon whole black peppercorns and 1 bay leaf. Slice the lemon in half and add both halves to the pot. Bring the liquid to a gentle boil over medium-high heat.
- 2
Blanch shrimp
Add the shrimp to the boiling poaching liquid and cook just until they turn pink and opaque and curl into a loose C (about 2 to 3 minutes for large shrimp). Do not overcook; shrimp cook quickly.
- 3
Shock shrimp
Prepare an ice bath by filling a large bowl with the 4 cups ice and cold water. Using a slotted spoon or strainer, quickly transfer the cooked shrimp to the ice bath to stop cooking. Let them chill for 3 to 5 minutes until completely cold.
- 4
Peel and devein (if shells left on)
If you cooked the shrimp with shells on, peel them now leaving tails intact for presentation, and remove the vein if not already deveined. Pat shrimp dry with paper towels and refrigerate on a tray until service.
Cocktail Sauce
- 5
Mix base ingredients
In a medium bowl, combine 1 cup ketchup, 2 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice and 1 teaspoon Worcestershire sauce. Stir until smooth.
- 6
Season sauce
Add 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon granulated sugar, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and 1 teaspoon finely grated lemon zest. Taste and adjust heat or acidity: add more horseradish for heat, more lemon for brightness, or a pinch more sugar if too tart.
- 7
Chill
Cover and refrigerate the sauce for at least 30 minutes to let flavors meld. Sauce can be made up to 24 hours ahead; bring back to refrigerator temperature before serving.
Garnish & Assembly
- 8
Arrange 2 cups of ice in a shallow serving bowl or on a platter. Mound the chilled shrimp over the ice in a circular pattern, tails outward for an elegant presentation.
- 9
Pour the chilled cocktail sauce into a small bowl and place it in the center or alongside the shrimp. Garnish the platter with lemon wedges and sprinkle 2 tablespoons chopped parsley or dill over the shrimp. Serve immediately, with extra lemon wedges and napkins.