Restaurants›Wharf Southern Kitchen & Whiskey Bar›Jumbo Shrimp Cocktail Recipe

Jumbo Shrimp Cocktail Recipe

Inspired by Wharf Southern Kitchen & Whiskey Bar
Time40m
Serves4

Make Jumbo Shrimp Cocktail Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

Cocktail Sauce

Garnish & Serving

Method

Shrimp

1

Prepare poaching liquid

In a large pot combine 2 liters water, kosher salt, bay leaves, peppercorns, sugar and the juice and peeled halves of the lemon (reserve lemon halves for garnish). Bring to a gentle simmer over medium-high heat and stir until salt dissolves.

2

Poach shrimp

When liquid reaches a gentle simmer (small bubbles, not a rolling boil), add the shrimp in a single layer. Cook until shrimp turn opaque and just curl, about 2 to 3 minutes for jumbo (16/20) shrimp. Do not overcook — shrimp will continue to cook slightly from residual heat.

3

Shock shrimp

Prepare a large bowl with the 4 cups of ice and enough cold water to make an ice bath. Using a slotted spoon, transfer the cooked shrimp immediately into the ice bath to stop cooking. Chill at least 5 minutes until shrimp are cold throughout.

4

Dry and chill

Drain shrimp well on paper towels, pat dry slightly to remove excess water, then cover and refrigerate until ready to serve (at least 15–20 minutes). Keep chilled on ice before plating for best texture.

Cocktail Sauce

5

Mix sauce

In a medium bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, sea salt and freshly ground black pepper. Stir thoroughly until smooth and taste; adjust heat by adding more horseradish or hot sauce as desired.

6

Chill sauce

Cover and refrigerate the sauce for at least 15 minutes to let flavors meld. Sauce can be made up to 24 hours ahead and kept chilled.

Garnish & Serving

7

Prepare serving platter

Pile crushed ice or ice chips in a shallow serving platter or individual cocktail glasses. Spoon chilled cocktail sauce into a small bowl or divide among individual ramekins placed in the center of the platter.

8

Arrange shrimp

Arrange the chilled shrimp around the sauce bowl or hang them by the tails on the rim of individual glasses. Scatter chopped parsley over the ice and tuck lemon wedges around the shrimp. Reserve extra lemon halves if desired for squeezing.

9

Final notes

Serve immediately while shrimp remain cold. Leftover shrimp keep refrigerated up to 24 hours; store sauce separately.