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The Ultimate Shrimp Cocktail

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Servings 5
This version of the old classic will forever recalibrate your view of what shrimp cocktail can be.

Ingredients:

Basic Cocktail Sauce

  • 3 tablespoons prepared horseradish (hot)
  • ½ cup catsup
  • 4 teaspoons lemon juice
  • 1 ½ teaspoons Worcestershire sauce
  • to taste salt and pepperr

Shrimp for Dipping

Instructions: 

  • Mix all cocktail sauce ingredients well in a small bowl and add salt and pepper to taste. Store in  refrigerator until needed.
  • Season the shrimp lightly with kosher salt and place in the fridge for 1 hour before cooking — this will act as a dry brine to firm up the texture.
  • Bring the liquid to a boil, then turn down to about 170 degrees F. Meanwhile, remove the shrimp from the fridge and place a single layer in a large dish or baking pan or bowl.
  • Pour the hot water over the shrimp, making sure they are covered by the liquid, and place a lid on the pan; slightly agitate the shrimp, and allow to sit for 3 to 4 minutes, shaking occasionally.
  • When they are just cooked, cut one in half to check for doneness, then pour a quart of ice cubes into the liquid. This will stop the cooking process and cool the liquid while keeping all the flavor.
  • Once the shrimp are cool, remove and pat dry with paper towels. Store in an airtight container with paper towel on the bottom. You can save the liquid if you like and use again.
  • Before serving, I like to lightly toss the shrimp with salt and pepper and a squeeze of lemon.
    Serve with lemon wedges and your freshly made cocktail sauce.
Course: Appetizer
Cuisine: American
Keyword: cocktail, shrimp
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