Shrimp Cocktail Recipe
Marinara Parmesan Gulf Shrimp Cocktail Sauce
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Ingredients
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Shrimp
Marinara-Parmesan Cocktail Sauce
Garnish & Serving
Method
Shrimp
Prepare poaching liquid
In a large pot, combine 8 cups water, 1 tablespoon kosher salt, 8 black peppercorns, 1 bay leaf and the halved lemon (cut-side down). Bring to a gentle boil over high heat.
Poach shrimp
Once the liquid reaches a rolling boil, reduce heat to a simmer. Add the shrimp and poach until they turn opaque and curl just slightly, about 2–3 minutes depending on size. Do not overcook.
Ice bath
Immediately transfer shrimp with a slotted spoon into a bowl of ice and 4 cups cold water to stop cooking. Let chill 5 minutes, then drain well and pat dry. Refrigerate until serving.
Marinara-Parmesan Cocktail Sauce
Sauté aromatics
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and very finely minced red onion. Cook, stirring, until softened and fragrant, about 1–2 minutes; do not brown the garlic.
Build sauce
Stir in 1 cup tomato sauce and 2 tablespoons tomato paste, followed by 1 tablespoon drained crushed tomatoes (or passata) and 2 tablespoons dry white wine. Bring to a gentle simmer, scraping any browned bits from the pan.
Season
Add 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon granulated sugar, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 6–8 minutes to marry flavors and slightly reduce. Taste and adjust salt, acid or heat as needed.
Finish with Parmesan & herbs
Remove from heat and stir in 1 tablespoon freshly grated Parmesan and 1 teaspoon chopped parsley. Let cool to warm or room temperature before serving; sauce can be refrigerated for up to 3 days. If chilled, bring to room temperature or warm slightly before serving.
Assemble & Serve
Spoon the marinara-Parmesan cocktail sauce into a shallow serving bowl or individual ramekins. Arrange chilled shrimp around the bowl or hang tails on the rim for a classic presentation.