Shrimp Cocktail Recipe
old bay court bouillon, classic cocktail, ginger cocktail
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Ingredients
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Court Bouillon
Shrimp
Classic Cocktail Sauce
Ginger Cocktail Sauce
Method
Prepare Court Bouillon
- 1
Make the Court Bouillon
In a large pot, combine 4 cups of water, 2 tablespoons of Old Bay seasoning, the halved lemon, chopped celery stalks, crushed garlic cloves, and bay leaves. Bring to a boil over medium-high heat.
- 2
Simmer
Once boiling, reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to infuse.
Cook Shrimp
- 3
Add Shrimp
Add 1 pound of peeled and deveined shrimp to the pot. Increase the heat to medium and cook until the shrimp turn pink and opaque, about 2-3 minutes.
- 4
Cool Shrimp
Remove the pot from the heat and let the shrimp cool in the court bouillon for an additional 10 minutes.
- 5
Drain Shrimp
Drain the shrimp and discard the court bouillon. Set aside the shrimp to cool completely.
Prepare Classic Cocktail Sauce
- 6
Mix Sauce Ingredients
In a bowl, combine 1 cup of ketchup, 2 tablespoons of prepared horseradish, 1 tablespoon of lemon juice, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of hot sauce (if using). Mix well until combined.
Prepare Ginger Cocktail Sauce
- 7
Mix Ginger Sauce Ingredients
In another bowl, combine 1 cup of ketchup, 1 tablespoon of grated fresh ginger, 1 tablespoon of lemon juice, 1 teaspoon of soy sauce, and 1 teaspoon of sesame oil. Mix well until combined.
Serve
- 8
Plate the Shrimp
Arrange the cooled shrimp on a serving platter. Serve alongside both the classic cocktail sauce and ginger cocktail sauce for dipping.
