Shrimp Cocktail
User Reviews
5
Shrimp Cocktail
Description
The preparation involves gently poaching jumbo shrimp in water salted and flavored with lemon juice, lemon halves, and optionally garlic, ginger, peppercorns, coriander, or herbs to infuse subtle aromatics. The shrimp cook quickly until pink and firm, then are drained and chilled without an ice bath to preserve their delicate poaching flavors. The cocktail sauce is a simple blend of ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and a touch of hot sauce, providing a balanced sharp and spicy accompaniment that complements the shrimp's natural sweetness.
Serving the shrimp on ice helps maintain their chill and freshness, making the dish suitable for parties or gatherings. Accompany additional lemon wedges provide extra brightness with each bite. The sauce quantity should be increased if serving shrimp in individual portions to ensure enough sauce is available.
Ingredients
- 2 teaspoons kosher salt
- 1 lemon halved
- Optional: flavor-boosters for poaching liquid, such as garlic, ginger, onion, peppercorns, coriander seeds, and fresh herbs.
- 2 pounds Shrimp tail-on and deveined, jumbo
- lemon extra wedges for serving
For the cocktail sauce
- 1 cup ketchup
- 2 tablespoons horseradish prepared
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- ½ teaspoon hot sauce or more to taste, like Tabasco
Instructions
- Poach the shrimp. Fill a large pot with water and salt. Squeeze the juice of one lemon and add the lemon halves into the water. Optional: add aromatics to the poaching liquid (see ideas above). Bring the poaching liquid to a boil, then turn the heat down to simmer. Add the shrimp and let them poach for 2 ½ to 3 minutes, or until they're pink and firm.
- Drain and chill the shrimp. Drain the shrimp in a colander, let cool for a few minutes, then place in the fridge to cool completely.
- Make the cocktail sauce. In a small bowl, mix together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- Serve on a platter. Serve the shrimp over ice on a large platter, along with the cocktail sauce and extra lemon wedges.
Notes
- Avoid cooling shrimp in an ice water bath after poaching to retain the flavor absorbed from the poaching liquid.
- Chill the shrimp in the refrigerator after draining to fully cool them before serving.
- Increase cocktail sauce quantity when serving shrimp in individual glasses to fill the vessels properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 1539mg | 64% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
