Jumbo Shrimp Cocktail Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Jumbo Shrimp Cocktail Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 5 pc jumbo Gulf shrimp (16/20 count), peeled and deveined, tails on; 4 cups water; 0.5 cups white wine (optional); 1 tbs Kosher salt; 6 pc black peppercorns; 1 pc bay leaf; 1 pc fresh lemon; 2 cups ice; 0.5 cups ketchup; 2 tbs prepared horseradish (creamed); 1 tbs fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp hot sauce (such as Tabasco); 0.25 tsp smoked paprika (optional); 0.125 tsp salt; 0.125 tsp black pepper; 2 pc lemon wedges; 2 pc fresh parsley sprigs; 1 tsp coarse sea salt (for rim, optional)

Inspired by Mr. B's - A Bartolotta Steakhouse - Brookfield

Time30m

Serves1

Jumbo Gulf Shrimp with Cocktail Sauce and Lemon (5 pc)

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Ingredients

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Shrimp

5 pc jumbo Gulf shrimp (16/20 count), peeled and deveined, tails on

4 cups water

1/2 cups white wine (optional)

1 tbs Kosher salt

6 pc black peppercorns

1 pc bay leaf

1 pc fresh lemon

2 cups ice

Cocktail Sauce

1/2 cups Ketchup

2 tbs prepared horseradish (creamed)

1 tbs fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (such as Tabasco)

1/4 tsp smoked paprika (optional)

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Garnish & Serving

2 pc lemon wedges

2 pc fresh parsley sprigs

1 tsp coarse sea salt (for rim, optional)

Method

Shrimp

Prep shrimp

Rinse the shrimp under cold running water, pat dry with paper towels. Leave tails on for presentation; ensure they are fully peeled and deveined.

Make poaching liquid

In a medium saucepan, combine 4 cups water, 1/2 cup white wine (if using), 1 tablespoon Kosher salt, 6 crushed black peppercorns, 1 bay leaf, and the juice of half the fresh lemon (about 1 tablespoon). Bring the liquid to a gentle simmer over medium heat — do not boil vigorously.

Poach shrimp

Once the poaching liquid is simmering, add the shrimp in a single layer. Cook until the shrimp turn opaque and curl into a loose C-shape, about 2 to 3 minutes for jumbo shrimp. Start timing as soon as the shrimp enter the liquid.

Shock shrimp

Prepare a bowl with 2 cups of ice and cold water. Using a slotted spoon or strainer, immediately transfer the cooked shrimp to the ice bath to stop cooking and firm their texture. Let chill for 3 minutes, then drain and pat dry. Refrigerate chilled shrimp until ready to serve.

Reserve lemon

Slice the remaining half of the lemon into wedges for serving.

Cocktail Sauce

In a small bowl, combine 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce. Stir until smooth. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch more salt if needed. For a smoky note, stir in 1/4 teaspoon smoked paprika.

Cover and chill the sauce for at least 15 minutes (or up to 2 days) to allow flavors to meld. Stir again before serving.

Garnish & Serve

Arrange the chilled shrimp on a serving plate or in individual cocktail glasses around a small bowl or ramekin of cocktail sauce. Fan the shrimp with tails over the rim for presentation.

Sprinkle a light pinch of coarse sea salt on the lemon wedges if desired. Garnish the plate with parsley sprigs and place lemon wedges alongside the shrimp.

Serve immediately while shrimp are cold, with extra hot sauce and lemon on the side. Each order contains 5 jumbo shrimp.