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Classic Shrimp Cocktail Perfection: Tender Poached Shrimp and Homemade Sauce

Close-up of cooked shrimp arranged around a small glass bowl of red cocktail sauce for shrimp cocktail.
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Make an impressive, easy shrimp cocktail appetizer using perfectly poached shrimp and a zesty, homemade cocktail sauce. This recipe delivers restaurant-style flavor for any party.

Ingredients

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  • 2 lbs large shrimp, peeled and deveined (tails on or off)
  • 8 cups water
  • 1 lemon, halved
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 cup ketchup
  • 1/4 cup prepared horseradish (drained)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce (optional)
  • Ice for ice bath

Instructions

  1. Prepare the poaching liquid: In a large pot, combine the water, lemon halves, salt, peppercorns, and bay leaf. Bring the mixture to a rolling boil over high heat.
  2. Cook the shrimp: Add the shrimp to the boiling water. Cook for 2 to 4 minutes, depending on size, until the shrimp curl into a C-shape and turn pink and opaque. Do not overcook.
  3. Chill the shrimp: Immediately remove the shrimp with a slotted spoon and plunge them into a large bowl of ice water (ice bath) to stop the cooking process. Let them chill for 5 minutes.
  4. Drain and pat dry: Remove the shrimp from the ice bath, drain well, and pat them completely dry with paper towels. Refrigerate the shrimp until thoroughly chilled, at least 30 minutes.
  5. Make the cocktail sauce: In a medium bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce, if using. Taste and adjust seasoning as needed.
  6. Chill the sauce: Cover the sauce and refrigerate for at least 15 minutes to allow the flavors to meld.
  7. Assemble and serve: Arrange the chilled shrimp around the rim of a glass serving dish or individual cocktail glasses. Place the chilled homemade cocktail sauce in the center. Serve immediately.

Notes

  • For the best texture, ensure you plunge the shrimp into ice water immediately after cooking to prevent them from becoming tough.
  • You can prepare the shrimp and the sauce up to 24 hours in advance. Store them separately in the refrigerator.
  • If you prefer a thinner sauce, add a teaspoon of water or extra lemon juice to the mixture.

Nutrition

Find it online: https://kingscook.com/shrimp-cocktail-classic-perfection-homemade-sauce/