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Restaurants›Mr. B's - A Bartolotta Steakhouse - Brookfield›Shrimp Cocktail Recipe

Shrimp Cocktail Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Shrimp Cocktail Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 24 count jumbo shrimp (16/20 size), deveined, shells on or off per preference; 2 qt water; 2 tbsp kosher salt; 1 tsp crushed black peppercorns; 2 count bay leaves; 1 count lemon (halved); 2 sprigs fresh parsley (optional, for poaching liquid); 4 cup ice; 1 cup ketchup; 3 tsp prepared horseradish (adjust to heat preference); 2 tbsp fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp hot sauce (such as Tabasco); 1 tsp smoked paprika (optional, for depth); 1 tsp coarse salt; 1 tsp freshly ground black pepper; 2 count lemons (cut into wedges); 2 tbsp fresh parsley or dill (chopped); 1 tsp sea salt (for finishing, optional)

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

Time40m

Serves6

Poached Jumbo Shrimp with Cocktail Sauce, Lemon

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Ingredients

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Shrimp

24 count jumbo shrimp (16/20 size), deveined, shells on or off per preference

2 qt water

2 tbsp kosher salt

1 tsp crushed black peppercorns

2 count bay leaves

1 count lemon (halved)

2 sprigs fresh parsley (optional, for poaching liquid)

4 cup ice

Cocktail Sauce

1 cup Ketchup

3 tsp prepared horseradish (adjust to heat preference)

2 tbsp fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (such as Tabasco)

1 tsp smoked paprika (optional, for depth)

1 tsp coarse salt

1 tsp freshly ground black pepper

Garnish & Serving

2 count lemons (cut into wedges)

2 tbsp fresh parsley or dill (chopped)

1 tsp sea salt (for finishing, optional)

Method

Shrimp

Prepare shrimp

If not already done, rinse shrimp under cold water. Peel according to preference leaving tails on for presentation. Devein if necessary and pat dry with paper towels.

Make poaching liquid

In a large wide saucepan or pot, combine 2 quarts cold water, 2 tablespoons kosher salt, 1 teaspoon crushed black peppercorns, 2 bay leaves, the halved lemon (squeeze one half into the water and drop the rind in), and 2 sprigs fresh parsley. Bring the mixture to a gentle rolling boil over high heat.

Poach shrimp

Once the liquid reaches a boil, reduce heat so the liquid is at a gentle simmer. Add the shrimp in a single layer, return to a simmer and cook until the shrimp are opaque and just curled, about 2 to 3 minutes for jumbo shrimp (16/20). Do not overcook.

Shock shrimp

While shrimp cook, prepare an ice bath: a large bowl with 4 cups ice and enough cold water to cover. As soon as shrimp are cooked, use a slotted spoon to transfer them immediately into the ice bath to stop cooking. Chill until completely cold, about 5 minutes.

Dry and chill

Remove shrimp from ice bath, drain and pat dry lightly. Refrigerate shrimp on a tray covered with plastic wrap until ready to serve. Keep chilled.

Cocktail Sauce

Mix sauce

In a medium bowl, combine 1 cup ketchup, 3 teaspoons prepared horseradish (start with 2 tsp if you prefer milder heat), 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika (optional), 1 teaspoon coarse salt, and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust horseradish, hot sauce, or lemon to your preference.

Chill sauce

Cover and refrigerate the cocktail sauce for at least 15 minutes to allow flavors to meld. Sauce can be made several hours ahead and kept chilled.

Garnish & Serving

Arrange

Fill a serving platter or individual cocktail glasses with a layer of crushed ice if desired. Arrange chilled shrimp around a bowl of cocktail sauce with tails facing out for easy picking. Alternatively, hang shrimp over the rim of small glasses with sauce in the center.

Finish

Sprinkle chopped parsley or dill over the shrimp and garnish with lemon wedges. Lightly sprinkle sea salt on lemon wedges if using. Serve immediately while shrimp and sauce are cold.