Cooking shrimp cocktail is easier than it may seem. Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a "fancy" restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.
Ingredients
- 3 quartss cold water
- ¼ onion , sliced
- ½ lemon
- 2 cloves garlic , peeled and bruised
- 2 sprigs fresh tarragon
- 1 tablespoon seafood seasoning , such as Old Bay®
- 1 teaspoon whole black peppercorns
- 1 bay leaf
Instructions
-
1
For the poaching liquid: Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
-
2
For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
-
3
For the shrimp: Bring poaching liquid to a rapid boil. Cook shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain.
-
4
Arrange cold shrimp on a platter and serve with chilled sauce.
Nutrition Facts
Per serving
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