Lemon Shandy Poached Jumbo Peel & Eat Shrimp Cocktail Recipe
served with pink pepper mignonette, crystal cocktail sauce, atomic horseradish cream.
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Ingredients
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Shrimp and Poaching Liquid
Pink Pepper Mignonette
Crystal Cocktail Sauce
Atomic Horseradish Cream
Method
Poaching the Shrimp
- 1
Prepare the Poaching Liquid
In a large pot, combine water, lemon juice, lemon slices, and Old Bay seasoning. Bring to a simmer over medium heat.
- 2
Poach the Shrimp
Add the shrimp to the simmering liquid and cook for 3-4 minutes or until the shrimp are pink and opaque. Remove from heat and transfer to an ice bath to stop the cooking process.
Prepare the Sauces
- 3
Make the Pink Pepper Mignonette
In a small bowl, whisk together red wine vinegar, minced shallots, crushed pink peppercorns, and olive oil. Set aside to allow flavors to meld.
- 4
Make the Crystal Cocktail Sauce
In another bowl, mix together ketchup, horseradish, Worcestershire sauce, and lemon juice until well combined.
- 5
Make the Atomic Horseradish Cream
In a separate bowl, stir together sour cream, prepared horseradish, lemon juice, and salt until smooth and creamy.
Serve
- 6
Plate the Shrimp
Arrange the poached shrimp on a serving platter. Serve with pink pepper mignonette, crystal cocktail sauce, and atomic horseradish cream on the side.
