Jumbo U-10 Shrimp Cocktail Recipe
Jumbo U-10 Shrimp Cocktail (4)
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Ingredients
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Shrimp
Cocktail sauce
Garnish & serving
Method
Shrimp
Prepare poaching liquid
Fill a large pot with 6 cups (about 1.4 L) of water. Add 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns, 2 bay leaves and the juice of the lemon (squeeze half the lemon; reserve remaining half for serving). Bring to a gentle boil over high heat.
Cook shrimp
Once the poaching liquid reaches a rolling boil, reduce heat so it stays at a gentle simmer. Add the shrimp in a single layer and cook until just opaque and firm, about 2 to 3 minutes for U-10 jumbo shrimp (timing depends on size—do not overcook).
Shock and chill
Prepare an ice bath by filling a large bowl with 4 cups ice and enough cold water to cover. Using a slotted spoon or strainer, immediately transfer cooked shrimp to the ice bath to stop cooking. Let chill 3 to 5 minutes until completely cold. Drain well and pat dry with paper towels. Refrigerate until ready to serve.
Cocktail sauce
In a medium bowl combine 1 cup ketchup, 3 teaspoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika (optional), 1/4 teaspoon salt and 1/2 teaspoon sugar. Whisk until smooth and taste; adjust horseradish for heat and lemon or sugar for brightness/balance. Chill at least 15 minutes to let flavors meld.
Garnish & serving
Arrange chilled shrimp on individual cocktail glasses or on a serving platter over crushed ice if desired. Place about 2 to 3 tablespoons of cocktail sauce in a small ramekin or spoon a dollop into each glass.