Description
Classic Shrimp Cocktail featuring perfectly poached shrimp served chilled with a zesty homemade cocktail sauce. This elegant appetizer is quick to prepare and perfect for entertaining or a refreshing starter.
Ingredients
Scale
For the Shrimp
- 2 lb. shrimp, peeled and deveined
- 6 cups water
- 2 tbsp. kosher salt
- 2 tbsp. granulated sugar
- 1/2 small onion, peeled and halved
- 1 tbsp. small bunch parsley, divided
- 2 lemons, divided
- Ice (enough to fill a large bowl halfway)
For the Cocktail Sauce
- 1/2 cup mild chili sauce, such as Heinz
- 1/2 cup ketchup
- 1 tsp. lemon zest
- 2 tbsp. fresh lemon juice
- 1 tbsp. horseradish
- 1 tsp. Worcestershire sauce
- 2 dashes hot sauce, such as Tabasco
- 1/4 tsp. celery salt
Instructions
- Prepare the ice bath: Fill a large bowl halfway with ice and add enough water to cover the ice; set this aside to chill the cooked shrimp immediately after poaching. Cut one lemon into wedges to serve.
- Make the poaching liquid: In a large pot, combine 6 cups water, kosher salt, granulated sugar, halved onion, and 5 sprigs of parsley. Halve and juice the remaining lemon and add the juice and halves to the pot. Bring the mixture to a boil.
- Cook the shrimp: Once boiling, turn off the heat and immediately add the peeled and deveined shrimp to the pot. Let the shrimp sit in the hot poaching liquid until they turn pink and are cooked through, approximately 3 minutes.
- Chill the shrimp: Using a slotted spoon or spider, remove the shrimp from the pot and transfer them into the prepared ice bath to stop the cooking process and chill thoroughly.
- Prepare the cocktail sauce: In a small bowl, whisk together the mild chili sauce, ketchup, lemon zest, fresh lemon juice, horseradish, Worcestershire sauce, hot sauce, and celery salt until fully combined.
- Serve: Arrange the chilled shrimp on a platter garnished with parsley sprigs and lemon wedges. Serve alongside the cocktail sauce for dipping.
Notes
- Using fresh lemon juice in both the poaching liquid and cocktail sauce adds brightness and acidity to the dish.
- Do not overcook the shrimp; they turn pink quickly and should be removed from heat promptly to avoid toughness.
- Chilling shrimp in an ice bath immediately after cooking ensures firm, crisp texture.
- For an extra touch, you can add a pinch of cayenne pepper to the cocktail sauce for additional heat.
- This recipe can be prepared a few hours in advance and kept refrigerated until serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: shrimp cocktail, appetizer, poached shrimp, cocktail sauce, seafood appetizer
