All, Recipes, Seafood
Classic Shrimp Cocktail
Though shrimp cocktails are an hors d’oeuvres darling, there’s no reason you can’t enjoy them regularly in the comfort of your own home.
Shrimp is a high-quality, low-calorie clean protein which packs in the omega-3s, among other antioxidants, which, when paired with the sweet and jammy cocktail sauce, makes it a perfect appetizer or snack, no matter when or where you’re enjoying it.
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How to Make It
Ingredients
Shrimp
- ¼ cup kosher salt
- 2 tbsp granulated sugar
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 2 lemons, halved
- 1 ¾ lb (795 g) jumbo (16 to 20 count) shell-on, deveined shrimp
Cocktail Sauce
- 1 cup chili sauce or ketchup, such as Heinz
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- Freshly ground black pepper
- Lemon wedges (for serving)
Instructions
- For the shrimp, add 8 cups water, salt, sugar, bay leaves and peppercorns to a large pot. Squeeze lemon juice into pot and then add 4 lemon halves. Bring to a boil over high heat.
- Add shrimp to pot, cover and remove from heat. Poach until shrimp are opaque, bright pink, and curled, about 3 to 5 minutes. Meanwhile, fill a rimmed baking sheet or large tray with ice. Set aside. Drain, then transfer shrimp to prepared tray in a single layer to cool.
- For the cocktail sauce, combine chili sauce, lemon zest, lemon juice, horseradish, Worcestershire and hot sauce in a medium bowl. Adjust to your taste, adding more horseradish, Worcestershire, hot sauce, lemon juice or pepper as desired. Transfer to a serving bowl.
- To serve, peel shrimp, keeping tails on. Arrange shrimp on a serving platter. Serve with cocktail sauce and lemon wedges.
How to Store It
Poached and cooled shrimp will keep refrigerated in an airtight container for up to two days.
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