Classic Shrimp Cocktail
Perfectly poached jumbo shrimp served with zesty homemade cocktail sauce. A timeless elegant appetizer.
- 2 lbsjumbo shrimp(shell-on, deveined)
- 1 largelemon(sliced)
- 2 piecesbay leaves
- 1 tspblack peppercorns
- 1 cupketchup
- 2 tbspprepared horseradish
- 1 tbsplemon juice
- 1 tspWorcestershire sauce
- 1/2 tsphot sauce
Shrimp can be poached and peeled up to 1 day ahead. Store on ice in refrigerator. Cocktail sauce keeps 1 week refrigerated.
- 1Bring a large pot of salted water to boil with lemon slices, bay leaves, and peppercorns.
- 2Add shrimp and cook until pink and curled, about 2-3 minutes.
- 3Immediately transfer to ice bath to stop cooking. Drain and peel when cool.
- 4Make cocktail sauce: Mix ketchup, horseradish, lemon juice, Worcestershire, and hot sauce.
- 5Refrigerate shrimp and sauce until ready to serve.
- 6Arrange shrimp around a bowl of cocktail sauce on crushed ice.
Shell-on shrimp have better flavor; peel after cooking. Don't overcook - they should be just opaque. The ice bath is crucial for tender texture. Freshly grated horseradish makes a huge difference. Crushed ice presentation keeps shrimp cold and looks impressive.
Shrimp cocktail became the ultimate American luxury appetizer in the early 20th century, particularly at steakhouses and supper clubs. Its presentation on ice evokes elegance and celebration, making it a perennial favorite at cocktail parties from the 1950s onward.