Chef John's Shrimp Cocktail
Recipe by John Mitzewich from allrecipes.com
Dinner,Lunch,Appetizer 50 Mins.
Ingredients
4
4 servings
- •3 quarts cold water
- •0.25 onion, sliced
- •0.5 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
- •0.5 cup ketchup
- •0.25 cup chili sauce
- •0.25 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
Instructions
- For the poaching liquid: 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.
- For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
- For the shrimp: Bring poaching liquid to a rapid boil. Cook 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.
Nutritional Facts
Per 4 servings
- Calories: 306
- Carbohydrate: 19g
- Fat: 4g
- Fiber: 2g
- Protein: 48g
- Sugar: 10g
Related Recipes
Chef John's Crab Rangoon
Chef John's Shrimp and Grits
Chef John's Deviled Shrimp Ragu
Sautéed Shrimp
Chef John's Grilled Garlic and Herb Shrimp
Spicy Mexican Shrimp Cocktail
Drunken Shrimp
Chef John's New Orleans-Style Barbequed Shrimp
Chef John's Sausage & Shrimp Jambalaya
Mexican Shrimp Cocktail
Chef John's Spicy Shrimp Cakes
