Chilled Shrimp Cocktail Recipe
Spicy Chili Horseradish
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Ingredients
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Shrimp
Chili Horseradish Cocktail Sauce
Finish & Garnish
Method
Shrimp
- 1
Prepare poaching liquid
In a large pot, combine 2 liters of water, 2 tablespoons kosher salt, juice from the halved lemon (drop the rinds in as well), 2 bay leaves, and 1 tablespoon black peppercorns. Bring to a rolling boil over high heat.
- 2
Cook shrimp
Once the liquid is boiling, reduce heat to a rapid simmer and add the shrimp in a single layer. Return to a simmer and cook until the shrimp are just pink and opaque throughout, about 2 to 3 minutes depending on size. Do not overcook.
- 3
Shock shrimp
Prepare a large bowl with ice and 4 cups cold water to make an ice bath. Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to stop cooking. Chill until completely cold, about 5 minutes.
- 4
Dry and chill
Drain shrimp well and pat dry with paper towels. Cover and refrigerate until ready to serve, at least 15 minutes. Keep tails on for presentation.
Chili Horseradish Cocktail Sauce
- 5
Combine sauce ingredients
In a medium bowl, whisk together 1 cup ketchup, 3 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 2 teaspoons Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon red chili paste (sambal), 1 teaspoon smoked paprika, 1 teaspoon granulated sugar, 1 teaspoon grated lemon zest, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper until smooth and homogenous.
- 6
Adjust heat and balance
Taste the sauce and adjust spiciness or acidity to your preference: add more horseradish for heat, more hot sauce or chili paste for chili heat, or a splash more lemon juice for brightness. The sauce should be boldly tangy, spicy, and slightly sweet.
- 7
Chill sauce
Cover and refrigerate the sauce for at least 30 minutes so flavors meld. Sauce can be made up to 2 days ahead; stir before serving.
Finish & Serve
- 8
Arrange shrimp
Fill a serving bowl or individual cocktail glasses with crushed ice or a small bed of ice. Neatly arrange chilled shrimp around the edge of the bowl (tails out) or hang over the rims of glasses.
- 9
Add sauce and garnish
Place the chili horseradish cocktail sauce in a small bowl in the center of the serving dish or portion into individual ramekins. Sprinkle the sliced chives and optional celery leaves or parsley over the shrimp and around the sauce. Add lemon wedges to the platter.
- 10
Serve
Serve immediately while shrimp are cold. Instruct guests to squeeze lemon over shrimp and dip into the spicy chili horseradish sauce.