classic-shrimp-cocktail-homemade-sauce

Classic Shrimp Cocktail with Zesty Homemade Cocktail Sauce

TOTAL
31min
PREP
20min
COOK
11min
Easy

A timeless New Year's Eve party starter that’s elegant and incredibly easy to make. Featuring perfectly chilled, succulent shrimp served with a vibrant, homemade cocktail sauce bursting with tangy, zesty flavors.

150 Calories
25g Protein
7g Carbs
1g Fats

*Nutrition per serving

Appetizers
Seafood
Party Recipes
Holidays & Special Events

Ingredients

Servings: 6
900g (2 lb) Large Shrimp, peeled and deveined
2 Liters (8 cups) Water for poaching
2 tbsp (30g) Salt
1 Lemon, halved
2 Bay Leaves
1 tsp (5g) Peppercorns
250ml (1 cup) Ketchup
60ml (1/4 cup) Prepared Horseradish
60ml (1/4 cup) Lemon Juice, fresh
1 tbsp (15ml) Worcestershire Sauce
1 tsp (5ml) Hot Sauce (e.g., Tabasco)
1/2 tsp (2.5g) Celery Salt
2 tbsp (10g) Fresh Parsley, chopped
6 Lemon Wedges

Steps

1

Prepare the poaching liquid: In a large pot or Dutch oven, combine 2 liters (8 cups) of water, 2 tablespoons (30g) of salt, the halved lemon, 2 bay leaves, and 1 teaspoon (5g) of peppercorns. Bring the mixture to a rolling boil over high heat. Allow it to boil for about 5 minutes to infuse the flavors and dissolve the salt.

2

Cook the shrimp: Carefully add the prepared shrimp (900g or 2 lb) to the boiling liquid. Stir gently to ensure they are submerged. Cook the shrimp just until they turn pink and opaque, and curl slightly. This will only take 2-3 minutes. Be very careful not to overcook them, as they will become tough.

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A key sign of perfectly cooked shrimp is when they float to the surface and their color changes from translucent grey to opaque pink. Remove them immediately once this happens.

3

Chill the shrimp: Immediately drain the shrimp using a colander. Rinse them thoroughly under cold running water to stop the cooking process. This is crucial for tender shrimp. Allow them to drain completely.

4

Further chill the shrimp: Spread the drained shrimp in a single layer on a large baking sheet lined with parchment paper or paper towels. Cover loosely with plastic wrap and refrigerate for at least 30 minutes, or until thoroughly chilled. For best results, chill for 1-2 hours.

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Chilling the shrimp is essential for a classic shrimp cocktail. Cold shrimp are firmer and have a better texture. Ensure they are completely dry before serving to avoid diluting the cocktail sauce.

5

Make the cocktail sauce: While the shrimp are chilling, prepare the cocktail sauce. In a medium bowl, combine 250ml (1 cup) of ketchup, 60ml (1/4 cup) of prepared horseradish, 60ml (1/4 cup) of fresh lemon juice, 1 tablespoon (15ml) of Worcestershire sauce, 1 teaspoon (5ml) of hot sauce (if using), and 1/2 teaspoon (2.5g) of celery salt. Stir vigorously until all ingredients are well combined and the sauce is smooth.

6

Taste and adjust the sauce: Taste the cocktail sauce and adjust seasonings as needed. If you prefer it spicier, add more horseradish or hot sauce. If it's too thick, you can stir in a teaspoon or two of cold water or a little more lemon juice. If it's too thin, let it sit for a few minutes; it will thicken slightly.

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The flavor of the cocktail sauce will meld and deepen as it sits. It's best made at least 15-30 minutes before serving, or even a few hours ahead of time.

7

Chill the cocktail sauce: Cover the bowl of cocktail sauce and refrigerate for at least 15 minutes to allow the flavors to meld and for the sauce to chill thoroughly.

8

Assemble and serve: Arrange the chilled shrimp around the edge of a serving platter or in individual martini glasses. Place a small bowl of the chilled cocktail sauce in the center of the platter or in each glass. Garnish the shrimp cocktail with fresh chopped parsley and lemon wedges on the side for squeezing.

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For an extra-special presentation, serve shrimp cocktail on a bed of crushed ice or rock salt to keep them extra cold.

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