Shrimp Cocktail Recipe

Name: Harry's American Bar & Grills Shrimp Cocktail Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 pieces large shrimp (peeled, deveined, tails on); 2 liters water; 2 tbs kosher salt; 1 tsp black peppercorns; 2 pieces bay leaves; 1 whole lemon; 4 cups ice; 1 cup ketchup; 2 tsp prepared horseradish (not creamy); 1 tbsp fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp hot sauce (optional); 1 tsp smoked paprika (optional); 1 tsp salt; 0.25 tsp black pepper; 4 pieces lemon wedges; 2 tbsp fresh parsley (chopped)

Inspired by Harry's American Bar & Grill

Time35m

Serves4

Cocktail sauce

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Ingredients

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Shrimp

24 pieces large shrimp (peeled, deveined, tails on)

8.45 cup (2 liters) water

2 tbs kosher salt

1 tsp black peppercorns

2 pieces bay leaves

1 whole Lemon

4 cups ice

Cocktail sauce

1 cup Ketchup

2 tsp prepared horseradish (not creamy)

1 tbsp fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (optional)

1 tsp smoked paprika (optional)

1 tsp Celtic sea salt

1/4 tsp black pepper

Garnish / Serving

4 pieces lemon wedges

2 tbsp Fresh parsley (chopped)

Method

Shrimp

Prepare poaching liquid

In a large pot, combine 2 liters water, 2 tablespoons kosher salt, 1 teaspoon black peppercorns, and 2 bay leaves. Slice the lemon in half and squeeze juice into the pot, then add the squeezed halves. Bring to a gentle boil over high heat.

Cook shrimp

When the liquid reaches a rolling boil, reduce heat to maintain a gentle boil. Add the shrimp in a single layer. Return to a boil; cook until shrimp are opaque and just firm, about 2 to 3 minutes for large shrimp. Do not overcook.

Shock shrimp

Prepare an ice bath by filling a large bowl with 4 cups ice and cold water. Using a slotted spoon, transfer cooked shrimp immediately into the ice bath to stop cooking. Chill for 5 minutes until shrimp are completely cool.

Dry and chill

Drain shrimp well and pat dry with paper towels. Cover and refrigerate shrimp until serving to keep cold.

Cocktail sauce

In a medium bowl, combine 1 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce if using. Stir until smooth.

Season the sauce with 1 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon smoked paprika if using. Taste and adjust horseradish (spiciness), lemon (brightness), or salt as desired. Chill in the refrigerator for at least 15 minutes to allow flavors to meld.

Garnish / Serving

Arrange chilled shrimp around a bowl of cocktail sauce on a platter or divide into individual serving glasses. Garnish with lemon wedges and sprinkle chopped parsley over the platter.

Serve immediately while shrimp remain cold. Provide extra lemon wedges and additional horseradish or hot sauce on the side if guests want more heat.