Petite Shrimp Cocktail Recipe
Make Petite Shrimp Cocktail Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Sauce
Poached Shrimp
Garnish & Serving
Method
Cocktail Sauce
- 1
Make sauce
In a medium bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and black pepper. Whisk until smooth and taste; adjust heat or acidity by adding more horseradish, hot sauce, or lemon as needed. Chill while you prepare shrimp (at least 15 minutes).
Poached Shrimp
- 2
Prepare poaching liquid
In a wide saucepan combine water, white wine (if using), Kosher salt, halved lemon (squeeze one half into the pot and add both halves), bay leaf, and peppercorns. Bring to a gentle simmer over medium heat — do not boil rapidly.
- 3
Poach shrimp
When the liquid reaches a gentle simmer, add the shrimp in a single layer. Cook just until the shrimp turn pink and opaque and curl into a loose 'C' shape, about 2 to 3 minutes for large shrimp. Do not overcook.
- 4
Shock shrimp
Immediately transfer the cooked shrimp with a slotted spoon into a bowl of ice water (or an ice bath) to stop the cooking. Let sit 2 to 3 minutes until fully chilled.
- 5
Dry and chill
Remove shrimp from the ice bath, pat dry with paper towels, and refrigerate until ready to serve. Trim or tidy tails if needed to fit petite glasses.
Garnish & Serving
- 6
- 7
