Shrimp Cocktail (4) Recipe

Name: Brine Seafood & Raw Bars Shrimp Cocktail (4) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 4 count jumbo shrimp (peeled, deveined, tail-on); 4 cups water; 1 tbs kosher salt; 6 count black peppercorns; 1 count bay leaf; 1 count fresh lemon; 2 cups ice; 0.5 cups ketchup; 2 tsp prepared horseradish (adjust to taste); 1 tsp prepared Worcestershire sauce; 1 tbs fresh lemon juice; 0.5 tsp hot sauce (optional); 0.25 tsp smoked paprika (optional); 1 tsp salt; 0.25 tsp black pepper; 2 count lemon wedges; 1 tbs fresh parsley (optional, chopped)

Inspired by Brine Seafood & Raw Bar

Time30m

Serves1

(gf) 4 jumbo shrimp

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Ingredients

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Shrimp

4 count jumbo shrimp (peeled, deveined, tail-on)

4 cups water

1 tbs kosher salt

6 count black peppercorns

1 count bay leaf

1 count fresh lemon

2 cups ice

Cocktail sauce

1/2 cups Ketchup

2 tsp prepared horseradish (adjust to taste)

1 tsp prepared Worcestershire sauce

1 tbs fresh lemon juice

1/2 tsp hot sauce (optional)

1/4 tsp smoked paprika (optional)

1 tsp Celtic sea salt

1/4 tsp black pepper

Garnish & serving

2 count lemon wedges

1 tbs fresh parsley (optional, chopped)

Method

Make the poaching liquid

Prepare liquid

In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, 6 whole black peppercorns and 1 bay leaf. Cut the lemon in half; squeeze the juice of one half into the pot and add the spent half to the liquid.

Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to maintain a simmer for 2 minutes to allow flavors to bloom.

Cook and chill shrimp

Add the 4 jumbo shrimp to the simmering poaching liquid, making sure they are fully submerged. Return to a gentle simmer and cook just until the shrimp turn opaque and curl into a loose C — about 2 to 3 minutes, depending on size. Do not overcook.

While the shrimp cook, prepare an ice bath by combining 2 cups ice with 1 cup cold water in a bowl (or use a larger bowl with more water and ice as needed).

Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to stop cooking. Let chill for at least 3 minutes until completely cool.

Remove shrimp from ice bath, pat dry gently with paper towel, and refrigerate until ready to serve. Keep tails on for presentation.

Make the cocktail sauce

In a small bowl combine 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1/2 teaspoon hot sauce (if using), and 1/4 teaspoon smoked paprika (if using).

Season the sauce with 1 teaspoon salt and 1/4 teaspoon black pepper, then taste and adjust horseradish, hot sauce, or lemon to preference.

Chill the sauce for at least 10 minutes to let flavors meld, or refrigerate until serving.

Plate and serve

Arrange chilled shrimp on a chilled small serving plate or in individual cocktail glasses with tails draped over the rim.

Place a small bowl of cocktail sauce in the center or alongside. Garnish with lemon wedges and a sprinkle of chopped parsley if desired.

Serve immediately. Shrimp cocktail is best eaten chilled; cooked shrimp can be refrigerated up to 24 hours in an airtight container.