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Shrimp Cocktail

A delicious and refreshing shrimp cocktail with a zesty sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the poaching liquid
  • 3 quarts cold water
  • 1/4 piece onion, sliced
  • 1/2 piece lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay)
  • 1 teaspoon whole black peppercorns
  • 1 leaf bay leaf
For the cocktail sauce
  • 1/2 cup ketchup
  • 1/4 cup chili sauce
  • 1/4 cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
For the shrimp
  • 2 pounds shell-on deveined jumbo shrimp

Method
 

Preparation
  1. Gather all ingredients.
  2. In a large pot, stir together the cold water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf. Bring to a simmer and cook for about 15 minutes to blend flavors.
  3. In a mixing bowl, whisk together the ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt. Cover and refrigerate until chilled for at least 15 minutes.
Cooking
  1. Bring the poaching liquid to a rapid boil. Carefully cook the shrimp until they turn bright pink and opaque, about 5 minutes.
  2. Transfer cooked shrimp to a bowl filled with ice water to stop the cooking process. Immerse until cold, then drain well.
Serving
  1. Arrange the cold shrimp on a platter and serve with the chilled cocktail sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Best when fresh; re-chill before serving again.