Shrimp Cocktail Recipe
Make Shrimp Cocktail Recipe in just 35m. 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 & Serve
Method
Shrimp
- 1
Prepare shrimp
If your shrimp are frozen, thaw in the refrigerator overnight or under cold running water until pliable. Rinse shrimp and pat dry with paper towels. Keep tails on for presentation; remove the vein if not deveined.
- 2
Make poaching liquid
In a large pot, combine 8 cups water, 1 tablespoon coarse salt, juice of the whole lemon plus the spent lemon half, 2 bay leaves, 6 peppercorns, and 1 tablespoon white wine or dry vermouth (optional). Bring to a gentle boil over high heat, then reduce heat so the liquid is at a lively simmer.
- 3
Cook shrimp
Add shrimp in a single layer to the simmering liquid. Return to a simmer and cook just until shrimp turn pink and opaque and curl into a loose 'C' — about 2 to 3 minutes depending on size. Do not overcook; they will toughen if left in hot water.
- 4
Shock shrimp
Immediately transfer shrimp to a bowl of ice water (use about 4 cups ice and some cold water) to stop cooking. Let sit 3 minutes until shrimp are thoroughly chilled.
- 5
Drain and chill
Drain shrimp well, pat dry lightly, and refrigerate until ready to serve. Keep chilled on ice if serving immediately for best texture and food safety.
Cocktail Sauce
- 6
In a medium bowl combine 1 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 3 dashes hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust heat by adding more horseradish or hot sauce, and adjust salt/lemon to your preference. Stir in 1 tablespoon finely chopped fresh parsley if using. Chill at least 20 minutes to allow flavors to meld.
Garnish & Serve
- 7
Fill a serving bowl or individual cocktail glasses with 2 cups of crushed ice. Arrange chilled shrimp around or on top of the ice with tails draped over the rim for easy picking. Place a bowl of cocktail sauce in the center or portion sauce into small ramekins. Garnish with lemon wedges and parsley sprigs. Serve immediately, instructing guests to dip shrimp by the tail into the sauce.
- 8
Storage
Cooked shrimp will keep refrigerated in an airtight container for up to 2 days. Keep sauce refrigerated for up to 4 days. Do not leave shrimp at room temperature for more than 2 hours.