Gulf Shrimp Cocktail Recipe
Our large 16/20 count Texas Supreme Shrimp peeled and deveined served w/cocktail sauce & lemon. Peel & Eat Shrimp are available.
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Ingredients
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Shrimp
Cocktail Sauce
Garnish & Serving
Method
Shrimp
- 1
Prepare poaching liquid
In a large saucepan, combine 6 cups water, 1 tablespoon kosher salt, 8 peppercorns, 1 bay leaf and the halved lemon. Bring to a gentle simmer over medium heat (do not boil aggressively).
- 2
Poach shrimp
Add the peeled and deveined shrimp (tails on) in a single layer. Return to a gentle simmer and cook until shrimp are opaque and firm, about 2 to 3 minutes for 16/20 shrimp (internal temperature ~120–130°F). Do not overcook.
- 3
Ice bath
Prepare a bowl with 4 cups ice and 1 cup cold water. Immediately transfer the cooked shrimp into the ice bath to stop cooking and chill completely, about 3–5 minutes.
- 4
Drain and dry
Drain shrimp in a colander, pat dry with paper towels, and refrigerate until ready to serve. Reserve some ice for presentation if serving on a platter.
Cocktail Sauce
- 5
In a small bowl, combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce if using. Taste and adjust horseradish or hot sauce for desired heat. Season with a pinch of freshly ground black pepper. Chill until service.
Garnish & Serving
- 6
Arrange chilled shrimp on a platter over crushed ice or on a chilled serving dish. Place a small bowl of cocktail sauce in the center or side. Garnish with lemon wedges and sprinkle chopped parsley if desired. Serve immediately.