Classic Shrimp Cocktail
Perfectly poached jumbo shrimp served with zesty homemade cocktail sauce. A timeless elegant appetizer.
Ingredients
- 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
📝 Make Ahead
Shrimp can be poached and peeled up to 1 day ahead. Store on ice in refrigerator. Cocktail sauce keeps 1 week refrigerated.
Instructions
- Bring a large pot of salted water to boil with lemon slices, bay leaves, and peppercorns.
- Add shrimp and cook until pink and curled, about 2-3 minutes.
- Immediately transfer to ice bath to stop cooking. Drain and peel when cool.
- Make cocktail sauce: Mix ketchup, horseradish, lemon juice, Worcestershire, and hot sauce.
- Refrigerate shrimp and sauce until ready to serve.
- Arrange shrimp around a bowl of cocktail sauce on crushed ice.
💡 Pro Tips
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.
📜 History
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.