Jumbo Shrimp Cocktail Recipe

Inspired by Via Italian Table

Time30m

Serves4

Served with house-made cocktail sauce

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Ingredients

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Shrimp

1 pound Jumbo shrimp (peeled and deveined)

6 cups Water

2 pieces Lemon wedges

2 pieces Bay leaves

1 tablespoon Black peppercorns

1 tablespoon Celtic sea salt

Cocktail Sauce

1 cup Ketchup

2 tablespoons Horseradish

1 tablespoon ReaLemon lemon juice

1 teaspoon Original Worcestershire Sauce

to taste Hot sauce (to taste)

Method

Preparing the Shrimp

Boil Water and Seasoning

In a large pot, bring 6 cups of water to a boil. Add 1 tablespoon of salt, 2 bay leaves, 1 tablespoon of black peppercorns, and the juice from the lemon wedges. Squeeze the lemon wedges into the water before adding them to the pot.

Cook the Shrimp

Once the water reaches a rolling boil, add the peeled and deveined jumbo shrimp. Cook for 2-3 minutes or until the shrimp turn pink and opaque. Be careful not to overcook them.

Chill the Shrimp

Remove the shrimp from the pot using a slotted spoon and transfer them to a bowl of ice water to stop the cooking process. Let them chill for about 5 minutes.

Drain and Serve

Once chilled, drain the shrimp and arrange them on a platter.

Making the Cocktail Sauce

Combine Ingredients

In a medium bowl, mix together 1 cup of ketchup, 2 tablespoons of horseradish, 1 tablespoon of lemon juice, and 1 teaspoon of Worcestershire sauce.

Adjust Flavor

Taste the cocktail sauce and add hot sauce to your preference. Mix well to combine.

Serve

Serve the chilled shrimp with the cocktail sauce on the side for dipping.