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Shrimp Cocktail

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A classic chilled appetizer of tender, poached shrimp served with a zesty cocktail sauce — elegant, simple, and always a crowd‑pleaser.

Ingredients

  • 1 lb large or jumbo raw shrimp, peeled and deveined (tails on)
  • Salt (1–2 teaspoons for poaching liquid)
  • 1 lemon, halved
  • 2 cloves garlic, smashed
  • 1 small onion, quartered
  • 1–2 bay leaves
  • 6–8 peppercorns
  • Fresh parsley or thyme (optional)
  • Ice water (for ice bath)
  • Cocktail Sauce:
  • 1/2 cup ketchup
  • 2 tablespoons prepared horseradish (or to taste)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon Worcestershire sauce
  • Few dashes hot sauce (e.g. Tabasco)
  • Optional: 1 small clove garlic (minced), chopped fresh parsley or cilantro

Instructions

  1. Fill a large saucepan with water and add salt, lemon halves, garlic, onion, bay leaves, peppercorns, and optional herbs. Bring to a gentle simmer.
  2. Add shrimp to the simmering liquid. Poach until pink and opaque, about 2–3 minutes depending on size.
  3. Immediately transfer shrimp to an ice water bath to stop cooking. Let chill for several minutes.
  4. Peel shrimp if necessary, leaving tails intact. Pat dry and chill until serving.
  5. In a bowl, mix ketchup, horseradish, lemon juice, Worcestershire, and hot sauce. Add optional garlic or herbs if desired.
  6. Chill sauce in the refrigerator for 15–30 minutes to let flavors meld.
  7. To serve, arrange shrimp around a bowl of cocktail sauce or in glasses with the sauce. Garnish with lemon wedges or fresh herbs. Keep shrimp cold until serving.

Notes

  • Roast shrimp instead of poaching for added flavor (400°F for 8–10 minutes).Adjust spice level of sauce by increasing horseradish or hot sauce.Shrimp can be peeled before or after poaching — shells add flavor during cooking.Serve over ice if preparing in advance or for a buffet.Use Marie Rose sauce (mayo + ketchup + lemon) for a British twist.

Nutrition

Find it online: https://cookibly.com/shrimp-cocktail/