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Shrimp Cocktail

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Shrimp Cocktail

Shrimp Cocktail

Peel-and-eat shrimp are simply the greatest. I have fond summer memories of eating fresh shrimp by the beach, and every Christmas Eve my family loves to make this special holiday appetizer. No matter what time of year you eat them, shrimp are so versatile and just the most delicious way to start the evening.

  • Author: Addie Gundry
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: Serves 4
  • Category: Appetizers

Ingredients

Scale
  • 1/4 cup lemon juice, plus lemon wedges for serving
  • 1 cup ketchup
  • 2 tablespoons horseradish
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • Salt and freshly ground black pepper
  • 1 pound large shrimp, unpeeled

Instructions

  1. Bring 1 gallon water and the lemon juice to a boil in a large stockpot.
  2. Meanwhile, stir the ketchup, horseradish, shallot, garlic, Worcestershire sauce, and hot sauce in a medium bowl to combine. Season with salt and pepper to taste; refrigerate until needed.
  3. Add the shrimp to the boiling water and cook until they curl and turn a light pink, about 3 minutes. Drain and let cool to room temperature.
  4. Peel the shrimp and place in a bath of ice water to cool, about 5 minutes. Serve with the chilled cocktail sauce and lemon wedges.

Keywords: shrimp, cocktail

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Shrimp Cocktail

Print
Shrimp Cocktail

Shrimp Cocktail

  • Author: Addie Gundry
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 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 peppercorns
    • 1 cup white wine
    • 2 cups water
    • 1 lemon
    • 1 tablespoon Chipotle Tabasco
    • 1 pound deveined, shell-on jumbo shrimp
  • Cocktail Sauce
    • 1/2 cup chili sauce
    • 2 tablespoons prepared horseradish
    • 1/2 teaspoon lemon juice
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 teaspoon Chipotle Tabasco
    • 1/4 teaspoon kosher salt

Instructions

  1. For the shrimp: In a large pot, combine the thyme, parsley, bay leaves, onion, salt, peppercorns, wine, and water.
  2. Cut the lemon in half and squeeze the juice from each half into the pot of wine mixture. Throw the lemon halves into the pot as well.
  3. Bring the mixture to a boil over medium heat.
  4. Turn off the heat and let sit for 10 minutes to infuse the mixture. While this is infusing, make the cocktail sauce.
  5. For the cocktail sauce: In a medium bowl, combine the chili sauce, horseradish, lemon juice, Worcestershire sauce, Tabasco, and salt. Set aside.
  6. Once your onion mixture has finished infusing, remove the lemon halves and add the Tabasco and the shrimp.
  7. Prepare an ice bath for the shrimp. Simmer the shrimp over medium heat for 5–8 minutes.
  8. Remove the shrimp from the water and place in the ice bath to stop the cooking.
  9. Drain the shrimp. Remove the shells and place on a platter. Serve with the cocktail sauce.
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