Appetizer: United States – Jumbo Shrimp Cocktail with Classic Cocktail Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 4 min

Additional 35 min

Total 50 min

Ingredients

- 24 jumbo shrimp, peeled and deveined with tails on, approx. 1.5 lb (680 g) total
- 6 cups (1.4 L) water
- 2 tbsp (30 g) kosher salt
- 1 tbsp (12 g) granulated sugar
- 1 lemon, halved
- 1 bay leaf
- 1 tsp (5 g) black peppercorns
- 1 cup (240 ml) ketchup
- 3 tbsp (45 ml) prepared horseradish (adjust to taste)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) hot sauce (optional, adjust to taste)
- 1/4 tsp (1.5 g) kosher salt
- 1/8 tsp (0.5 g) freshly ground black pepper
- Ice, for chilling
- Lemon wedges, for serving
- Fresh parsley or chives, for garnish

Instructions

1. If shrimp are frozen, thaw completely in the refrigerator or under cold running water. Pat shrimp dry with paper towels; keep tails on for presentation.
2. In a large pot combine 6 cups (1.4 L) water, 2 tbsp (30 g) kosher salt, 1 tbsp (12 g) granulated sugar, the halved lemon, 1 bay leaf, and 1 tsp (5 g) black peppercorns. Bring to a simmer over medium-high heat just until salt and sugar dissolve; do not boil vigorously.
3. Remove the pot from the heat and let the liquid calm for 30 seconds. Add the shrimp in a single layer, cover the pot, and let stand in the hot poaching liquid until the shrimp are opaque, pink, and just firm to the touch, about 2–4 minutes depending on size.
4. While shrimp cook, prepare an ice bath (large bowl with ice and cold water). As soon as shrimp are done, transfer them with a slotted spoon to the ice bath to stop cooking and chill for 4–5 minutes.
5. Drain shrimp well, pat dry briefly if needed, and refrigerate on a platter over crushed ice or on a chilled plate until ready to serve.
6. For the cocktail sauce: in a medium bowl whisk together 1 cup (240 ml) ketchup, 3 tbsp (45 ml) prepared horseradish, 1 tbsp (15 ml) fresh lemon juice, 1 tsp (5 ml) Worcestershire sauce, 1/2 tsp (2.5 ml) hot sauce (if using), 1/4 tsp (1.5 g) kosher salt, and 1/8 tsp (0.5 g) black pepper. Taste and adjust horseradish, lemon, or hot sauce to preference. Chill until serving.
7. To serve, mound crushed ice on a serving platter or in individual cocktail glasses. Arrange chilled shrimp around a small bowl of cocktail sauce, add lemon wedges and sprinkle parsley or chives for garnish. Serve immediately.