Previous
Shrimp Cocktail
Shrimp cocktails give off an air of class and sophistication despite being so easy. It’s a “pinkies up” kind of food. Shrimp cocktails made regular appearances at the fanciest dinner parties in the ’50s and ’60s and were even a mainstay in the flashy, high-stakes casino world. I prefer to make the cocktail sauce from scratch so I can control how spicy it is.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
- Category: Appetizers
Ingredients
Scale
- Shrimp
- 5 sprigs fresh thyme
- 2 sprigs fresh parsley
- 2 bay leaves
- 1 onion, quartered
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 cup white wine
- 1 lemon
- 1 tablespoon Tabasco Chipotle sauce
- 1 pound deveined shell-on jumbo shrimp
- Cocktail Sauce
- 1/2 cup chili sauce
- 2 tablespoons prepared horseradish
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco Chipotle sauce
- 1/4 teaspoon kosher salt
- 1 lemon, sliced, for serving
Instructions
- For the shrimp: In a large pot, combine the thyme, parsley, bay leaves, onion, salt, peppercorns, wine, and 2 cups water.
- Cut the lemon in half and squeeze the juice from each half into the pot. Throw the lemon halves into the pot as well.
- Bring the mixture to a boil over medium heat.
- Turn off the heat and let sit for 10 minutes to infuse the mixture. Fill a large bowl with ice and water and set it nearby.
- Remove the lemon halves and add the Tabasco and the shrimp.
- Simmer the shrimp over medium heat for 5 to 8 minutes.
- Remove the shrimp and place in the ice bath to stop the cooking.
- Drain and peel the shrimp. Place on a platter.
- For the cocktail sauce: In a medium bowl, combine the chili sauce, horseradish, lemon juice, Worcestershire sauce, Tabasco, and salt.
- Serve the chilled shrimp with the sauce and lemon slices.
