Shrimp Cocktail

By fuzzygroup

Ingredients

• SHRIMP
• 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
• 2 1/2 tablespoons salt
• 10 sprigs fresh thyme
• 2 teaspoons peppercorns
• 3 bay leaves
• 1/2 teaspoon celery seeds
• 8 (2-inch) strips lemon zest plus 1/4 cup juice, spent halves reserved (2 lemons)
• 8 cups ice
• COCKTAIL SAUCE
• 1 cup ketchup
• 1/4 cup prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1/8 teaspoon cayenne pepper

Details

Adapted from cookscountry.com

Preparation

Step 1

INSTRUCTIONS
1. FOR THE SHRIMP: Using kitchen shears, cut through top shell of shrimp along vein line. Leave shell on and remove and discard vein. Combine shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves, and celery seeds in Dutch oven. Set pot over medium-high heat and cook, stirring occasionally, until water registers 170 degrees and shrimp are just beginning to turn pink, 5 to 7 minutes.

2. Remove from heat and add lemon zest and juice and spent halves. Cover and let sit until shrimp are completely pink and firm, 5 to 7 minutes. Stir ice into pot and let shrimp cool completely, about 5 minutes. Drain shrimp in colander and peel, leaving tails intact. Refrigerate shrimp until ready to use.

3. FOR THE COCKTAIL SAUCE: Whisk all ingredients together in bowl until combined. Serve cocktail sauce with shrimp.