Chilled Shrimp Cocktail Recipe

Name: T-BONE PRIME STEAKHOUSEs Chilled Shrimp Cocktail Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 24 pieces large shrimp (16/20 count), peeled and deveined, tails on; 2 liters water; 2 tbs kosher salt; 1 piece fresh lemon (halved); 2 pieces bay leaves; 8 pieces black peppercorns; 4 cups ice; 1 cup ketchup; 3 tbs prepared horseradish (not cream-style); 2 tbs fresh lemon juice; 1 tsp Worcestershire sauce; 4 dashes hot sauce (such as Tabasco); 1 tsp smoked paprika; 1 tsp salt; 1 tsp freshly ground black pepper; 1 piece lemons, cut into wedges; 2 tsp fresh parsley, chopped

Inspired by T-BONE PRIME STEAKHOUSE

Time1h

Serves6

Cocktail sauce and fresh lemon

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

24 pieces large shrimp (16/20 count), peeled and deveined, tails on

8.45 cup (2 liters) water

2 tbs kosher salt

1 piece fresh lemon (halved)

2 pieces bay leaves

8 pieces black peppercorns

4 cups ice

Cocktail sauce

1 cup Ketchup

3 tbs prepared horseradish (not cream-style)

2 tbs fresh lemon juice

1 tsp Original Worcestershire Sauce

4 dashes hot sauce (such as Tabasco)

1 tsp Smoked paprika

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

To serve

1 piece lemons, cut into wedges

2 tsp Fresh parsley, chopped

Method

Shrimp

Prepare poaching liquid

In a large pot combine 2 liters water, kosher salt, halved lemon (squeeze one half into the water then drop both halves in), bay leaves, and peppercorns. Bring to a gentle rolling boil over high heat.

Poach shrimp

Add the shrimp in a single layer. Return to a gentle boil and cook until shrimp are opaque and just curled, about 2 to 3 minutes depending on size (16/20 will be about 2.5 minutes). Do not overcook.

Shock shrimp

Prepare an ice bath (large bowl with 4 cups ice and 4 cups cold water). Immediately transfer shrimp with a slotted spoon to the ice bath to stop cooking. Let chill completely, about 5 minutes.

Drain and chill

Drain shrimp thoroughly on a paper towel-lined tray. Refrigerate until well chilled, at least 30 minutes. Reserve a few shrimp for garnish if desired.

Cocktail sauce

In a medium bowl combine 1 cup ketchup, 3 tbs prepared horseradish, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 4 dashes hot sauce, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp freshly ground black pepper.

Taste and adjust: add more horseradish for heat, more lemon for brightness, or more hot sauce if you want it spicier. Chill at least 15 minutes to let flavors meld.

To serve

Arrange chilled shrimp around a serving bowl or individual glasses with cocktail sauce in the center. Garnish with lemon wedges and a sprinkle of chopped parsley.

Serve immediately while shrimp are cold. Leftover shrimp and sauce can be refrigerated separately for up to 2 days.