Jul 14 2026
Restaurants›The Boathouse at Rocketts Landing›Jumbo Shrimp Cocktail Recipe

Jumbo Shrimp Cocktail Recipe

Inspired by The Boathouse at Rocketts Landing
Time40m
Serves6

house-made cocktail sauce, horseradish

Jump to Recipe

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

House-made Cocktail Sauce

To Serve

Method

Shrimp

  1. 1

    Prepare poaching broth

    In a large pot combine 4 cups water, kosher salt, the zest and the halved lemon (squeeze the lemon into the water before adding the rinds), bay leaf, and peppercorns. Bring to a gentle simmer over medium heat.

  2. 2

    Prep shrimp

    While the broth heats, rinse shrimp under cold water. Leave shells on but remove the vein if desired by making a shallow cut along the back and pulling out the digestive tract; this is optional for presentation but recommended for cleanliness.

  3. 3

    Poach shrimp

    Once the broth reaches a gentle simmer (not a rolling boil), reduce heat so the surface shows small bubbles. Add shrimp in a single layer and poach until opaque and just curled, about 2.5–3 minutes depending on size. Do not overcook — shrimp will continue to cook slightly when chilled.

  4. 4

    Shock shrimp

    Immediately transfer shrimp with a slotted spoon to a large bowl of ice water to stop cooking. Let chill completely, about 5 minutes.

  5. 5

    Peel and tail

    Drain shrimp well. For service, remove the shell from the underside while leaving the tail attached for presentation, or peel completely if preferred. Pat shrimp dry with paper towels and refrigerate on a tray until ready to plate.

House-made Cocktail Sauce

  1. 6

    Mix sauce

    In a medium bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, smoked paprika, black pepper, dry mustard (if using), and salt. Stir until smooth and taste.

  2. 7

    Adjust seasoning

    If you want more heat, add additional horseradish 1/2 tbs at a time or more hot sauce. If too sharp, balance with 1/2 tsp sugar or a little extra ketchup. Chill the sauce in the refrigerator for at least 15 minutes to allow flavors to meld.

To Serve

  1. 8

    Prepare serving platter

    Fill a wide shallow bowl or serving platter with crushed ice. Arrange a small bowl of cocktail sauce in the center (or individual ramekins).

  2. 9

    Arrange shrimp

    Fan shrimp around the sauce bowl with tails up for easy picking. Garnish with lemon wedges and parsley sprigs.

  3. 10

    Final touches

    Serve immediately, with extra horseradish and lemon on the side. Keep any leftover shrimp refrigerated and consume within 24 hours.

More from The Boathouse at Rocketts Landing