Shrimp Cocktail
- Ready In:
- 1hr 10mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
-
Court Bouillon
- 8 quarts water, preferably spring water
- 1 onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 4 garlic cloves, crushed
- 3 bay leaves
- 6 peppercorns
- 1 dried hot chili pepper
- 1 lemon, sliced
- 4 sprigs flat leaf parsley
- 4 sprigs thyme
- kosher salt
-
Shrimp
- 16 jumbo shrimp
-
Cocktail Sauce
- 1 cup Heinz ketchup
- 1⁄4 cup freshly grated horseradish (or to taste)
- 1 lemon, juice of (or to taste)
- 1 lime, juice of (or to taste)
- Worcestershire sauce (3 shakes)
- hot sauce, such as Tabasco, Cholula (2 shakes)
- 1 teaspoon cracked black pepper
- lemon wedge, for serving
directions
- Fill a large pot with the water and add in onion, celery, garlic, bay leaves, peppercorns, chile pepper, lemon, parsley, thyme, and a large handful of salt (the water should approximate sea water in saltiness).
- Bring to a hard boil, then reduce to a simmer, cover, and cook for 15-20 minutes.
- Add the shrimp and increase heat to high; once the court bouillon has returned to a simmer, remove from the heat and set aside, covered, for 5 minutes.
- Drain the shrimp in a colander, reserving the court bouillon for another use.
- Transfer the shrimp to a small baking sheet and refrigerate.
- When the shrimp are cool, peel and devein.
- Cocktail sauce-combine all the ingredients in a small bowl; taste and adjust the seasoning, adding more horseradish, hot sauce and/or lemon or lime juice to taste.
- Transfer to a small serving bowl.
- To serve, put the bowl of cocktail sauce in the center of a serving plate and arrange the shrimp and lemon wedges around it.
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