+

Shrimp Cocktail

Ingredients (13)

For the shrimp:

  • 8 cups (2 quarts) water
  • 1/2 cup dry white wine
  • 1 medium lemon, thinly sliced
  • 3 fresh Italian parsley sprigs
  • 2 bay leaves
  • 2 teaspoons whole black peppercorns
  • 1 1/2 teaspoons kosher salt
  • 2 pounds (21/25-count) shrimp, peeled except for the tails and deveined

For the cocktail sauce:

  • 1 1/2 cups ketchup
  • 1/4 cup prepared horseradish
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/2 teaspoon Tabasco
Try Amazon Fresh
Nutritional Information
  • Calories189
  • Fat1.74g
  • Saturated fat0.44g
  • Trans fat0.03g
  • Carbs21.04g
  • Fiber1.12g
  • Sugar13.93g
  • Protein21.58g
  • Cholesterol190.51mg
  • Sodium1457.83mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Shrimp Cocktail

This easy shrimp cocktail recipe starts by bringing water, wine, lemon, parsley, bay leaves, and peppercorns to a boil. The liquid is then removed from the heat and the shrimp tossed in to gently poach. We skip the fussy ice bath and opt for easy cooling on a baking sheet. While the shrimp chill in the fridge, mix up a simple, classic horseradish cocktail sauce for dipping.

What to buy: When purchasing shrimp, the most reliable way to determine sizing is by the “count,” or number of shrimp per pound. For example, a 21/25 count means there are 21 to 25 shrimp per pound. For this recipe, you’ll need 2 pounds of 21/25-count shrimp.

Game plan: This recipe can be made up to 1 day ahead and refrigerated.

Tips for Shrimp and Christmas

Instructions

For the shrimp:
  1. 1Combine everything except the shrimp in a 4-quart saucepan or pot over high heat and bring it to a boil.
  2. 2Add the shrimp, stir, and remove the pan from the heat. Cover with a tightfitting lid and let sit until the shrimp are opaque and just cooked through, about 10 minutes. Meanwhile, line a baking sheet with paper towels and set it aside.
  3. 3When the shrimp are ready, drain them in a strainer set in the sink. Transfer them to the prepared baking sheet and arrange in a single layer, removing and discarding any solids from the poaching liquid that have stuck to the shrimp (discard the contents in the strainer as well). Let sit until cooled to room temperature, about 10 minutes
  4. 4Transfer the shrimp to a large bowl and cover with plastic wrap. Refrigerate until chilled, at least 1 hour and up to 1 day. Meanwhile, make the cocktail sauce.

For the cocktail sauce:

  1. 1Stir all the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve. Serve the shrimp with the sauce for dipping.
Load Comments

Recommended from Chowhound

Rosé Shouldn't Go Away with Summer: Here's Why You Should Keep Drining It All Fall
Food Trends

Rosé Shouldn't Go Away with Summer: Here's Why You Should Keep Drining It All Fall

by Maryse Chevriere | Rosé may be an emblem of summer, but you shouldn't stop drinking pink wine when sweater weather rolls...

Shrubs 101: Preserving Fruits in Drinking Form and Other Everyday Sorcery
Explainers

Shrubs 101: Preserving Fruits in Drinking Form and Other Everyday Sorcery

by Pamela Vachon | Everything you need to know about shrubs (aka, drinking vinegar). Admittedly, the term shrub is up...

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)
Recipe Round-Ups

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)

by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...