By Casa de Suna
Published Feb 02
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.
Shop This Article
How to Make It
Difficulty: Easy
Overall Time: 30 min
Prep Time: 10 min
Cook Time: 10 min
Serves: 6
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.
