Chef John's Shrimp Cocktail recipe

All Recipes Best Recipe Appetizers and Snacks Seafood Shrimp

Ingredients

3 quarts cold water
¼ onion, sliced
½ 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 bay leaf
½ cup ketchup
¼ cup chili sauce
¼ cup prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot sauce, or to taste
1 pinch salt
2 pounds shell-on deveined jumbo shrimp

Nutrition Info

305.6 calories
carbohydrate: 18.9 g
cholesterol: 345 mg
fat: 4.3 g
fiber: 1.7 g
protein: 47.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1414.9 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot, bring to a simmer and cook until flavors blend, about 15 minutes.

  2. Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl, refrigerate until chilled, at least 15 minutes.

  3. Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold, drain. Arrange cold shrimp on a platter and serve with chilled sauce.

Recipe Yield

4 servings

Recipe Note

Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

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