Shrimp Cocktail Recipe

Name: Grand Tavern Troys Shrimp Cocktail Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb large raw shrimp (16/20 count), peeled and deveined, tails on; 6 cups water; 1 tbs Kosher salt; 1 whole fresh lemon; 1 whole Bay leaf; 6 whole black peppercorns; 1 tsp optional: Old Bay seasoning; 4 cups ice; 1 cup ketchup; 2 tbs prepared horseradish (jarred), more or less to taste; 1 tbs fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp hot sauce (e.g., Tabasco); 1 tsp smoked paprika; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 4 pieces fresh lemon wedges; 2 tsp fresh parsley, chopped; 4 servings cocktail glasses or serving platter

Inspired by Grand Tavern Troy

Time40m

Serves4

Make Shrimp Cocktail Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

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

6 cups water

1 tbs Kosher salt

1 whole fresh lemon

1 whole Bay leaf

6 whole black peppercorns

1 tsp optional: Old Bay seasoning

4 cups ice

Cocktail Sauce

1 cup Ketchup

2 tbs prepared horseradish (jarred), more or less to taste

1 tbs fresh lemon juice

1 tsp Original Worcestershire Sauce

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

1 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

To Serve

4 pieces fresh lemon wedges

2 tsp Fresh parsley, chopped

4 servings cocktail glasses or serving platter

Method

Shrimp

Prepare poaching liquid

In a medium saucepan or pot, combine 6 cups water, 1 tablespoon kosher salt, 1 bay leaf, 6 peppercorns, and the juice of half the lemon (squeeze the halved lemon into the pot and drop the spent half in). If using Old Bay, stir in 1 teaspoon. Bring the liquid to a gentle boil over high heat.

Poach shrimp

When the liquid reaches a rolling boil, add the shrimp in a single layer. Return to a boil (this should take 30–60 seconds). As soon as the shrimp turn pink, opaque, and curl into a loose 'C' (usually 1–2 minutes depending on size), remove the pot from heat.

Shock shrimp

Immediately transfer the cooked shrimp to a large bowl filled with the 4 cups of ice and enough cold water to cover. Let sit for 3–5 minutes until fully chilled to stop cooking and firm the texture. Drain shrimp well and pat dry with paper towels. Refrigerate until ready to serve.

Cocktail Sauce

In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust horseradish for heat and lemon or salt for brightness. Cover and chill for at least 15 minutes to let flavors meld.

To Serve

Arrange chilled shrimp around a serving bowl or divide into individual cocktail glasses. Spoon cocktail sauce into a small bowl placed in the center of a platter or into the bottom of each glass. Garnish with lemon wedges and sprinkle parsley over the shrimp. Serve immediately while shrimp are cold.

Storage: Cooked shrimp stored in an airtight container with a little ice or on a bed of ice in the refrigerator will keep 1–2 days. Cocktail sauce keeps refrigerated up to 5 days.