Jumbo Shrimp Cocktail Recipe

Name: Newtown Road Italian Deli & Pizzas Jumbo Shrimp Cocktail Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 24 pieces jumbo shrimp (16/20 size), shells on, deveined; 2 liters water; 2 tbs kosher salt; 1 piece fresh lemon (halved); 2 pieces bay leaves; 1 tbs black peppercorns; 1 tsp sugar; 4 cups ice; 1 cup ketchup; 3 tbs prepared horseradish (adjust by heat); 2 tbs fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp hot sauce (e.g., Tabasco); 1 tsp smoked paprika; 1 tsp sea salt; 1 tsp freshly ground black pepper; 4 pieces lemon wedges; 2 tbs fresh parsley, chopped; 4 cups crushed ice for serving bowl

Inspired by Newtown Road Italian Deli & Pizza

Time45m

Serves6

Cocktail sauce.

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Ingredients

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Poached Shrimp

24 pieces jumbo shrimp (16/20 size), shells on, deveined

8.45 cup (2 liters) water

2 tbs kosher salt

1 piece fresh lemon (halved)

2 pieces bay leaves

1 tbs black peppercorns

1 tsp sugar

4 cups ice

Classic Cocktail Sauce

1 cup Ketchup

3 tbs prepared horseradish (adjust by heat)

2 tbs fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (e.g., Tabasco)

1 tsp Smoked paprika

1 tsp sea salt

1 tsp freshly ground black pepper

Garnish & Serving

4 pieces lemon wedges

2 tbs Fresh parsley, chopped

4 cups crushed ice for serving bowl

Method

Poached Shrimp

Prepare poaching liquid

In a large pot combine 2 liters of water, kosher salt, halved lemon (squeeze one half in), bay leaves, peppercorns and sugar. Bring to a rolling boil over high heat.

Cook shrimp

Add the shrimp (shells on) to the boiling liquid in a single layer. Return to a gentle boil and cook until shrimp are opaque and just curl into a C shape, about 2 to 3 minutes depending on size. Do not overcook.

Ice bath

While shrimp cook, prepare a large bowl with the ice and remaining cold water. Using a slotted spoon or mesh strainer transfer cooked shrimp immediately to the ice bath to stop cooking. Chill for at least 5 minutes until completely cooled.

Peel and chill

When shrimp are cool, remove from ice bath. Peel shells leaving tails intact (optional: remove tails if preferred). Pat shrimp dry and refrigerate on a tray until ready to serve.

Classic Cocktail Sauce

In a medium bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, sea salt and black pepper. Stir until smooth and taste: add more horseradish for heat or more lemon for brightness. Chill the sauce for at least 15 minutes to let flavors meld; it can be made up to 24 hours ahead and refrigerated in an airtight container.

Garnish & Serving

Fill a shallow serving bowl or platter with crushed ice to keep shrimp cold. Spoon chilled cocktail sauce into a small bowl and place in center of the platter, or portion into individual ramekins.

Arrange chilled shrimp around the sauce with tails over the edge for easy picking. Garnish with lemon wedges and scatter chopped parsley. Serve immediately, with extra lemon wedges and hot sauce on the side.