American Shrimp Cocktail (10 Pcs.) Recipe
Make American Shrimp Cocktail (10 Pcs.) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Cocktail sauce
Garnish & service
Method
Shrimp
- 1
Prepare poaching liquid
In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, juice of half the lemon (reserve the other half for garnish), the halved lemon itself, 1 bay leaf, 6 peppercorns and optional 1 teaspoon sugar. Bring to a gentle simmer over medium heat — do not boil aggressively.
- 2
Cook shrimp
Once the poaching liquid is simmering, add the 10 large shrimp in a single layer. Cook just until shrimp turn pink and opaque and curl slightly, about 2 to 3 minutes depending on size. Overcooking will make them tough.
- 3
Shock shrimp
Immediately transfer the shrimp with a slotted spoon to a bowl of ice and 2 cups cold water to stop cooking and firm the texture. Let chill for at least 3 minutes until completely cold.
- 4
Peel & prepare for serving
If not already done, peel and devein shrimp leaving tail on for presentation. Pat shrimp dry with paper towels and refrigerate on ice until ready to assemble.
Cocktail sauce
- 5
In a small bowl combine 1 tablespoon ketchup, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 dash hot sauce, 1 teaspoon smoked paprika (optional), and a pinch each of salt and black pepper. Taste and adjust heat by adding more horseradish or hot sauce, or sweetness by adding a touch more ketchup. Chill until ready to serve.
Garnish & service
- 6
Fill a serving bowl or individual cocktail glasses with 2 cups crushed ice. Arrange the chilled shrimp around the edge or on top of the ice with tails draped outward. Place a small ramekin of cocktail sauce in the center or serve sauce on the side.
- 7
Garnish with lemon wedges and a sprinkle of chopped fresh parsley. Serve immediately, letting diners squeeze extra lemon over their shrimp as desired.