Shrimp Cocktail
Shrimp cocktail is a simple, classic appetizer made with chilled shrimp and a bold homemade cocktail sauce.
Ingredients
- 1 pound large shrimp, deveined, tail-on
- 6 cups water
- 1 lemon, sliced
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- ½ cup ketchup
- 2 tablespoons horseradish
- 1 teaspoon worcestershire Sauce
- 3 garlic cloves, minced
Instructions
- Bring the water, lemon slices, salt, and black peppercorns to a boil in a large pot.
- Add the shrimp and cook for 2 to 3 minutes, or until pink and just cooked through.
- Use a slotted spoon to transfer the shrimp to a bowl of ice water and let them chill for a few minutes to stop the cooking.
- While the shrimp cool, stir together the ketchup, horseradish, Worcestershire sauce, and minced garlic in a small bowl.
- Drain the shrimp well, then refrigerate until fully chilled.
- Serve the chilled shrimp with the cocktail sauce.
Nutrition
Notes
- Do not overcook the shrimp: Shrimp cook very quickly, so take them out as soon as they turn pink and opaque to keep them tender.
- Use an ice bath: Chilling the shrimp right after cooking stops the cooking process and helps keep the texture firm and juicy.
- Chill before serving: Shrimp cocktail tastes best when the shrimp are fully cold and the sauce has had a little time to sit.
- Adjust the sauce to taste: Add more horseradish for a stronger bite or a little more ketchup if you want a milder sauce.
- Keep the tails on: Leaving the tails on makes the shrimp easier to pick up and gives the finished platter a more classic look.
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