Chef John's Shrimp Cocktail

Chef John's Shrimp Cocktail
Chef John's Shrimp Cocktail

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    quarts cold water

  • 1/4

    onion, sliced

  • Onions Red Fresh

  • 1

    lb For $1.48 - Expires in 2 days

  • 1/2

    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

  • Cocktail Sauce:

  • 1/2

    cup ketchup

  • 1/4

    cup chili sauce

  • 1/4

    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

Directions

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

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