Classic Shrimp Cocktail
Large shrimp poached in a lemony court bouillon, chilled on ice and served with a zesty homemade horseradish cocktail sauce. Serves 6.
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Shrimp cocktail is the steakhouse appetizer. Poaching the shrimp in a seasoned, lemony broth and then chilling them in ice water gives tender, flavorful shrimp, far better than pre-cooked rings.
The homemade cocktail sauce comes together in a minute; adjust the horseradish to taste.
Ingredients
Shrimp
- 2 pounds jumbo shrimp (16 to 20 per pound), shell-on, deveined
- 8 cups water
- 1 lemon, halved
- 2 tablespoons salt
- 1 bay leaf
- 1 teaspoon black peppercorns
Cocktail sauce
- 3/4 cup ketchup
- 2 to 3 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- A few dashes hot sauce
Instructions
- Make the broth. Bring the water, lemon, salt, bay leaf and peppercorns to a boil and simmer 5 minutes.
- Poach. Turn off the heat, add the shrimp and let stand 3 to 4 minutes, until pink and opaque.
- Chill. Transfer the shrimp to a bowl of ice water, then peel, leaving the tails on, and chill at least 30 minutes.
- Make the sauce. Stir the cocktail sauce ingredients together.
- Serve. Arrange the shrimp on ice around a bowl of sauce with lemon wedges.
Tips
- Cooking shrimp in their shells keeps them juicy.
- Poach up to a day ahead and keep chilled.
Questions about this recipe
- How long do you poach shrimp for shrimp cocktail?
- 3 to 4 minutes off the heat for jumbo shrimp, until pink and opaque.
- Can I use frozen shrimp?
- Yes; thaw them first in the refrigerator or in cold water.
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