Shrimp Cocktail Recipe
French & American Cocktail Sauce
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Ingredients
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Shrimp
American Cocktail Sauce
French (Remoulade-style) Sauce
To Serve
Method
Shrimp
Prepare poaching liquid
In a large pot combine 6 cups water, 1 tablespoon kosher salt, bay leaf, peppercorns and the halved lemon (squeeze half the lemon into the water then add both halves). Bring to a gentle simmer over medium-high heat.
Poach shrimp
Once the poaching liquid is simmering (small bubbles, not a rolling boil), add the shrimp in a single layer. Cook until 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 transfer the cooked shrimp to a large bowl of ice water (use the ice listed under 'To Serve') to stop cooking. Let chill 3 to 5 minutes until fully cooled.
Peel and chill
If not already peeled/deveined, finish peeling and ensure tails remain on for presentation. Pat shrimp dry with paper towels and refrigerate until ready to serve (at least 15 minutes). Reserve 1–2 shrimp for plating warm if desired.
American Cocktail Sauce
In a medium bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk thoroughly until smooth and taste; adjust horseradish for more heat or lemon for brightness. Chill in refrigerator for at least 15 minutes to let flavors meld.
French (Remoulade-style) Sauce
In a separate bowl combine 1 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons finely minced cornichons, 1 tablespoon chopped capers, 1 tablespoon chopped fresh parsley, 1 teaspoon lemon zest, 1 teaspoon lemon juice, a pinch of cayenne, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir until cohesive and taste — adjust acidity with additional lemon juice or seasoning as needed. Chill 10–15 minutes before serving.
To Serve
Arrange a bed of crushed ice on a platter or individual cocktail glasses. Place chilled shrimp around the rim of glasses or on the platter around two small bowls — one with American cocktail sauce and one with French remoulade sauce.