Shrimp Cocktail Recipe

Name: Foxcroft Food & Wine - Raleighs Shrimp Cocktail Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined (16–20 count), tails on; 8 cups water; 0.5 cups white wine; 1 tbs kosher salt; 2 tsp Old Bay seasoning; 1 each bay leaf; 8 each peppercorns; 1 each lemon (halved); 1 tbs unsalted butter; 4 cups ice; 0.75 cups ketchup; 2 tsp prepared horseradish (adjust to heat); 1 tsp smoked paprika; 1 tsp Worcestershire sauce; 1 tbs lemon juice, fresh; 1 tsp hot sauce (e.g., Tabasco); 1 tsp brown sugar; 0.5 tsp smoked sea salt or regular kosher salt; 0.25 tsp black pepper; 1 each lemon wedges; 1 tbs fresh parsley, chopped

Inspired by Foxcroft Food & Wine - Raleigh

Time35m

Serves4

old bay poached shrimp, smoked cocktail sauce, lemon

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Ingredients

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Poached Shrimp

1 lb large shrimp, peeled and deveined (16–20 count), tails on

8 cups water

1/2 cups White wine

1 tbs kosher salt

2 tsp Old Bay seasoning

1 each bay leaf

8 each peppercorns

1 each lemon (halved)

1 tbs Unsalted butter

4 cups ice

Smoked Cocktail Sauce

3/4 cups Ketchup

2 tsp prepared horseradish (adjust to heat)

1 tsp Smoked paprika

1 tsp Original Worcestershire Sauce

1 tbs lemon juice, fresh

1 tsp hot sauce (e.g., Tabasco)

1 tsp Brown sugar

1/2 tsp smoked sea salt or regular kosher salt

1/4 tsp black pepper

Garnish & Serving

1 each lemon wedges

1 tbs Fresh parsley, chopped

Method

Poached Shrimp

Make the poaching liquid

In a large saucepan or deep skillet, combine 8 cups water, 1/2 cup white wine, 1 tablespoon kosher salt, 2 teaspoons Old Bay seasoning, 1 bay leaf, 8 peppercorns, and the halved lemon (squeeze one half into the pot and drop both halves in). Bring mixture to a gentle boil over high heat.

Poach shrimp

Once the liquid reaches a rolling boil, reduce heat so the liquid is at a steady simmer. Add the butter. Add the shrimp in a single layer and cook just until the shrimp turn pink and opaque and curl into a loose C — about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately prepare an ice bath (a large bowl with 4 cups of ice and cold water). Using a slotted spoon, transfer shrimp from the poaching liquid to the ice bath to stop cooking. Let chill for 2–3 minutes until completely cooled, then drain and pat dry with paper towels. Reserve a bit of poaching liquid if you want to thin the sauce later.

Smoked Cocktail Sauce

In a medium bowl, combine 3/4 cup ketchup, 2 teaspoons prepared horseradish (add more or less to taste), 1 teaspoon smoked paprika, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon brown sugar, 1/2 teaspoon smoked sea salt (or kosher salt), and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust horseradish, lemon, or hot sauce to preference. If sauce is too thick, whisk in 1–2 tablespoons of reserved poaching liquid (or water) to reach desired consistency.

Plate & Garnish

Arrange chilled shrimp on a serving platter or individual small plates around a small bowl of the smoked cocktail sauce. Add lemon wedges and sprinkle chopped parsley over the shrimp. Offer extra Old Bay at the table if desired.

Serve immediately chilled. Each guest should dip shrimp into smoked cocktail sauce and squeeze fresh lemon over shrimp before eating.