Fish & Seafood

Shrimp Cocktail

Shrimp Cocktail is a party favorite around here and it’s really so simple, there’s no need to wait for special occasions

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To start, let’s make a court-bouillon.  This is simply a flavored broth that is generally used to poach foods in

In a large stockpot, combine 12 cups of cold, salted water, 2 stalks of celery, one small onion quartered, 3 garlic cloves, 1/2 lemon sliced, a couple of parsley sprigs, 2 bay leaves, 1/2 teaspoon of old bay seasoning and a teaspoon of black peppercorns

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Bring the water to a boil over high heat and simmer for 15 minutes

Add in one pound of large shrimp to the boiling broth.   Let the shrimp cook 2 to 2 1/2 minutes until pink.   I like to flip them at about half way through to ensure they cook evenly

Remove the shrimp from the pot immediately and spread out on a sheet pan

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Pick the court-bouillon ingredients off the tray and discard.  Spread the shrimp out in an even layer and let cool to room temperature

Peel and devein the shrimp leaving the tails intact

Put the shrimp in the fridge to chill.  Let’s make some cocktail sauce

You can buy the sauce in a jar, but it’s so easy to make at home and there are just a few ingredients that you most likely already have in your fridge

Measure out one cup of ketchup, 1 tablespoon of horseradish, a teaspoon of fresh lemon juice, 1/2 teaspoon of Worcestershire sauce and hot sauce to taste

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Mix all ingredients in a small bowl and chill baby

Serve the shrimp with the cocktail sauce and lemon wedges, if desired

My daughter Marin and I were feeling creative and made an ice bowl to serve our shrimp cocktail in

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Enjoy!

Simply Sundays! ~ Shrimp Cocktail

  • Servings: Yields 20 large shrimp
  • Difficulty: Easy
  • Print

Ingredients

1 pound of large shrimp

For the court-bouillon

12 cups of cold salted water

2 stalks of celery

one small onion quartered

3 garlic cloves

1/2 lemon sliced

Fresh parsley sprigs

2 bay leaves

1/2 teaspoon of Old Bay seasoning

1 teaspoon of black peppercorns

For the cocktail sauce

1 cup of ketchup

1 tablespoon of horseradish

1 teaspoon of fresh lemon juice

1/2 teaspoon of Worcestershire sauce

hot sauce to taste

Fresh lemon wedges for serving, if desired

Directions

Bring salted  water to a boil over high heat; add court-bouillon ingredients and simmer for 15 minutes

Add in one pound of shrimp to the boiling broth.   Let the shrimp cook 2 to 2 1/2 minutes until pink; flipping about half way through

Remove the shrimp from the pot immediately and spread out on a sheet pan

Pick out the court-bouillon ingredients off the tray and discard.  Spread the shrimp out in an even layer and let cool to room temperature

Peel and devein the shrimp leaving the tails intact; chill until ready to serve

To make the cocktail sauce, measure out one cup of ketchup, 1 tablespoon of horseradish, a teaspoon of fresh lemon juice, 1/2 teaspoon of Worcestershire sauce and hot sauce to taste

Mix all ingredients in a small bowl

Serve the shrimp cocktail with cocktail sauce and lemon wedges if desired

Tool used to make this recipe

3 Piece Valencia LARGE Bamboo Board Set by Simply Bamboo

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons

Farberware Classic Series Stainless Steel 8-Quart Covered Saucepot

Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer with Natural Bamboo Handle

New Star Enameled Aluminum Lemon Squeezer, Yellow

© Simply Sundays 2017
All rights reserved

2 comments on “Shrimp Cocktail

  1. Definitely a “go-to” when at a restaurant, but after reading this, I’ll have to make this over the weekend to enjoy with a cold beer. Thanks.

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