Description
A classic Shrimp Cocktail recipe featuring perfectly poached jumbo shrimp served chilled with a zesty and tangy homemade cocktail sauce. Ideal as an elegant appetizer for gatherings and easy entertaining.
Ingredients
Scale
Shrimp
- 2 teaspoons kosher salt
- 1 lemon, halved
- Optional: flavor-boosters for poaching liquid, such as garlic, ginger, onion, peppercorns, coriander seeds, and fresh herbs
- 2 pounds jumbo shrimp, tail-on and deveined
- Extra lemon wedges for serving
Cocktail Sauce
- 1 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- ½ teaspoon hot sauce (like Tabasco), or more to taste
Instructions
- Prepare the Poaching Liquid: Fill a large pot with enough water to cover the shrimp. Add kosher salt, halved lemon, and any optional flavor boosters like garlic or herbs. Bring to a gentle boil, then reduce heat to a simmer.
- Poach the Shrimp: Add the jumbo shrimp to the simmering water and cook until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook. Immediately transfer the shrimp to an ice bath to stop cooking and chill.
- Make the Cocktail Sauce: In a bowl, combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix well until smooth. Adjust hot sauce to your preferred level of spice.
- Serve: Arrange the chilled shrimp on a platter with extra lemon wedges and serve alongside the cocktail sauce for dipping.
Notes
- Choosing fresh jumbo shrimp with tails on enhances presentation and flavor.
- Poaching liquid can be customized with herbs and aromatics for extra depth.
- Chilling shrimp in ice water after cooking ensures they stay firm and cold for serving.
- The cocktail sauce can be made a day ahead to allow flavors to meld.
- Adjust horseradish and hot sauce quantities based on your spice preference.
