Shrimp Cocktail
Chilled poached shrimp served with tangy cocktail sauce.
Details
Ingredients
- 500g large shrimp, peeled
- Lemon slices
- Sauce:
- 1 cup ketchup
- 2 tbsp horseradish
- 1 tsp Worcestershire
- Lemon juice
Instructions
- 1
Poach shrimp in boiling water with lemon for 3 mins.
- 2
Plunge into ice water.
- 3
Mix sauce ingredients.
- 4
Serve cold.
About This Recipe
A timeless emblem of American culinary elegance, Shrimp Cocktail transcends its simple components to deliver an experience both refreshing and satisfying. Emerging as a popular appetizer in the early 20th century and truly solidifying its iconic status in mid-century supper clubs, it remains a testament to the power of quality ingredients handled with care. The dish's magic lies in its delightful contrasts: the sweet, succulent chill of perfectly poached shrimp against the fiery tang of a classic cocktail sauce. The key technique here is the delicate poaching of the shrimp – aiming for just-cooked tenderness to avoid rubbery texture, followed by an immediate ice bath to halt cooking and ensure a firm, crisp bite. Ingredient selection is straightforward but crucial; opt for large, high-quality shrimp, preferably wild-caught for superior flavor. The sauce, a vibrant blend of ketchup, prepared horseradish, Worcestershire, and fresh lemon juice, is eminently adaptable; adjust the horseradish to your desired heat level and consider a dash of your favorite hot sauce for an extra kick. While traditionally served in a chilled glass, this versatile starter is equally stunning fanned out on a platter for a larger gathering. Pair it with a crisp Sauvignon Blanc or a celebratory glass of sparkling wine for an elevated start to any meal.
Tips & Tricks
- • To achieve perfectly tender shrimp, poach them briefly until they just turn pink and opaque, about 1-3 minutes depending on size, then immediately transfer to an ice bath to stop cooking and maintain a firm texture. Overcooking leads to rubbery shrimp.
- • For a gourmet twist, infuse your poaching liquid with aromatics like a bay leaf, a few peppercorns, and a slice of lemon before adding the shrimp. For the sauce, consider using chili sauce instead of ketchup for a slightly different sweet-spicy profile.
- • Both the poached shrimp and the cocktail sauce can be made ahead. Poached shrimp will stay fresh in the refrigerator for up to 2 days; store the sauce separately in an airtight container for up to a week. Assemble just before serving for the best presentation.
- • Elevate your presentation by serving the shrimp around the rim of a chilled martini glass, with the cocktail sauce nestled in the bottom. Accompany with fresh lemon wedges and a light, crisp cucumber salad for added freshness.
Nutrition Facts
Per serving (approximate)