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 & Brine
Preserving Cocktail Sauce
Finishing & Jar Supplies
Method
Shrimp & Brine
- 1
Prepare brine
In a medium saucepan combine 4 cups water, 2 tbs kosher salt, 1 tsp sugar, 2 bay leaves, 1 tsp black peppercorns and the halved lemon (squeezed into the pot and then add the spent halves). Bring to a simmer over medium heat, stirring until salt dissolves. Remove from heat and let cool to warm (about 10 minutes).
- 2
Cook shrimp
Return the brine to a gentle simmer. Add shrimp and poach until just opaque and cooked through, about 2–3 minutes depending on size. Do not overcook. Use a slotted spoon to transfer shrimp to an ice bath (bowl with ice and cold water) to stop cooking. Chill 5 minutes, then drain and pat dry. Reserve 1/2 cup of the cooled brine for adjusting preservation flavor if desired.
Preserving Cocktail Sauce
- 3
Make cocktail base
In a small saucepan combine 1 cup tomato passata, 3 tbs prepared horseradish, 1 tbsp ketchup, 1 tsp Worcestershire sauce, 2 tbs lemon juice, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp sugar, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk to combine.
- 4
Cook sauce gently
Warm the mixture over low heat, stirring occasionally, just until it begins to steam and the flavors meld, about 4–5 minutes. Do not boil aggressively. Taste and adjust: add reserved brine 1–2 tbs if you want a slightly brighter/saltier note, or more lemon juice for acidity. Cool the sauce to room temperature.
Finishing & Packing
- 5
Pack jars
Place 2 sprigs of dill and 2 lemon slices into each sterilized pint jar. Nest 12 drained shrimp around the jar sides and in the center (24 total across both jars). Pour the cooled cocktail sauce over the shrimp, leaving about 1/2 inch headspace. Ensure shrimp are fully submerged in sauce; if needed add up to 2 tbs reserved brine or a splash of water to reach coverage.
- 6
Seal and chill
Wipe rims of jars, place lids and screw on bands fingertip-tight. These jars are refrigerator preserved: cool to room temperature, then transfer to the refrigerator. Chill at least 12 hours (preferably 24–48 hours) before serving to let flavors develop. Keep refrigerated and use within 5–7 days.
- 7
Serve
Serve chilled, garnished with extra horseradish or lemon wedges if desired. These are intended as a preserved cocktail for short-term refrigeration, not for long-term canning at room temperature.
