Shrimp Cocktail Recipe

Prepare brine

In a small saucepan combine 1 cup white wine vinegar, 1 cup water, 2 tablespoons sugar and 1 teaspoon kosher salt. Add 1 teaspoon black peppercorns, 2 sprigs dill and 1 smashed garlic clove if using. Bring mixture to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool for 10 minutes.

Pack and pickle

Place trimmed celery hearts (3 units, cut into 3–4-inch pieces) into a clean jar or heatproof bowl. Pour the warm brine over the celery so pieces are fully submerged. Let cool to room temperature (about 20–30 minutes), then cover and refrigerate for at least 1 hour for a quick pickle. For stronger flavor, refrigerate up to 24 hours. Keep refrigerated until serving.

Prepare cooking liquid

Fill a large pot with 6 cups water (enough to cover shrimp) and add 1 tablespoon kosher salt, 8 peppercorns, 1 bay leaf and the zest and juice of 1 lemon (use half the lemon for juice and add the other half cut into the pot). Bring to a rolling boil over high heat.

Cook shrimp

Once the water is at a full boil, add the peeled and deveined large shrimp (1 lb). Return to a gentle boil; cook until shrimp are just opaque and curl into a loose C — about 2 to 3 minutes depending on size. Do not overcook.

Shock and chill

Immediately transfer cooked shrimp to a bowl of ice water (about 4 cups ice with some cold water) to stop the cooking. Let chill for 3–5 minutes until shrimp are cold. Drain well and refrigerate until ready to serve.

In a small bowl combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice and 1 teaspoon hot sauce if using. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust horseradish, lemon, or hot sauce to preference. Refrigerate until serving.

Arrange a shallow serving bowl or individual glasses with a bed of ice (2 cups). Place a small bowl of cocktail sauce in the center (or spoon sauce into individual cups). Neatly fan or stack chilled shrimp around the sauce bowl, tails out for easy picking.

Drain pickled celery hearts and scatter pieces around the shrimp or place a few pieces on each serving for brightness and crunch. Garnish with lemon wedges and chopped parsley or dill if desired.

Serve immediately. Leftover shrimp will keep refrigerated up to 2 days; pickled celery will keep refrigerated up to 1 week.