5 Jumbo Chilled Shrimp Recipe

Name: Old Yarmouth Inn Restaurant and Taverns 5 JUMBO CHILLED SHRIMP Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 5 each jumbo shrimp (16/20 count), peeled and deveined, tails on; 1 tsp kosher salt; 0.25 tsp black pepper; 4 cups water; 0.5 cup dry white wine (optional); 1 each fresh lemon (halved); 1 each bay leaf; 6 each peppercorns; 0.5 tbs salt; 3 each fresh lemon wedges; 0.5 cup ketchup; 2 tsp prepared horseradish (adjust to taste); 1 tbs fresh lemon juice; 0.5 tsp Worcestershire sauce; 0.25 tsp hot sauce (optional); 0.125 tsp salt; 0.0625 tsp black pepper; 4 cups ice; 2 cups water (for ice bath)

Inspired by Old Yarmouth Inn Restaurant and Tavern

Time30m

Serves1

lemon & cocktail sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp

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

1 tsp kosher salt

1/4 tsp black pepper

Poaching liquid

4 cups water

1/2 cup dry white wine (optional)

1 each fresh lemon (halved)

1 each bay leaf

6 each peppercorns

1/2 tbs Celtic sea salt

Lemon garnish

3 each fresh lemon wedges

Cocktail sauce

1/2 cup Ketchup

2 tsp prepared horseradish (adjust to taste)

1 tbs fresh lemon juice

1/2 tsp Original Worcestershire Sauce

1/4 tsp hot sauce (optional)

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Chill and serve

4 cups ice

2 cups water (for ice bath)

Method

Shrimp

Prepare shrimp

Rinse the 5 jumbo shrimp under cold water, pat dry with paper towels. Leave tails on for presentation if desired. Season lightly with 1 tsp kosher salt and 1/4 tsp black pepper; set aside while you prepare the poaching liquid.

Poaching liquid & cooking

Make poaching liquid

In a medium saucepan combine 4 cups water, 1/2 cup dry white wine (optional), juice from the halved lemon plus the squeezed halves, 1 bay leaf, 6 peppercorns and 1/2 tablespoon salt. Bring to a gentle simmer over medium heat; do not boil vigorously.

Poach shrimp

Once the liquid is simmering, reduce heat to low so it is barely moving. Add the seasoned shrimp in a single layer. Poach until shrimp turn opaque and firm to the touch, about 2 to 3 minutes depending on size. Jumbo shrimp cook quickly; do not overcook.

Ice bath

While shrimp cook, prepare an ice bath by combining 4 cups ice and 2 cups cold water in a large bowl. Using a slotted spoon or tongs, immediately transfer cooked shrimp to the ice bath to stop cooking. Chill for 3 to 5 minutes until fully cold.

Dry and chill

Remove shrimp from the ice bath and place on paper towels to drain and dry. For best results, chill in the refrigerator uncovered for 10–15 minutes to firm up before plating.

Cocktail sauce

While shrimp chill, make the cocktail sauce: in a small bowl combine 1/2 cup ketchup, 2 tsp prepared horseradish (add more if you prefer more heat), 1 tablespoon fresh lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce if using, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Taste and adjust horseradish, lemon, or hot sauce to preference. Refrigerate until ready to serve.

Garnish & serve

Arrange the 5 chilled jumbo shrimp on a small chilled plate or on crushed ice. Place a small ramekin of cocktail sauce at center or to the side and garnish with 2–3 lemon wedges. Serve immediately so shrimp stay cold.