Southern Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 6 cups water, 1/2 cup white wine, 1 1/2 tablespoons kosher salt, 1 tablespoon black peppercorns, 2 bay leaves and the halved lemon (cut side down). Bring to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a gentle boil, reduce heat so it is simmering. Add the shrimp in a single layer and cook until just opaque and firm, about 2–3 minutes depending on size. Do not overcook.

Shock shrimp

Prepare an ice bath (4 cups ice in a large bowl with cold water). Using a slotted spoon, transfer shrimp immediately to the ice bath to stop cooking. Let chill for 3–5 minutes until fully cooled.

Drain and chill

Drain shrimp well, pat dry with paper towels, then refrigerate until ready to serve. Reserve any extra chilled poaching liquid for another use or discard.

In a food processor or blender, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup packed parsley, 2 tablespoons chopped chives, 1 tablespoon tarragon leaves, 1 tablespoon drained capers, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 tablespoon olive oil and 1 teaspoon hot sauce (if using). Pulse until smooth and vivid green, scraping down the sides as needed.

Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the sauce is too thick, thin with 1–2 teaspoons cold water or additional lemon juice to reach a spoonable consistency appropriate for dipping.

Transfer sauce to a bowl, cover and refrigerate for at least 20 minutes to allow flavors to meld. Sauce can be made up to 24 hours ahead.

Arrange chilled shrimp around a shallow serving bowl or individual cocktail glasses filled partway with Green Goddess sauce so shrimp hang on the rim, or present sauce in small ramekins for dipping. Place 3–4 shrimp per guest if serving 6 as an appetizer (adjust quantity to preference).

Garnish with lemon wedges, scatter extra capers over the sauce if desired, and sprinkle microgreens or chopped parsley over the plate for color.

Serve immediately, keeping remaining shrimp and sauce chilled on ice until served.