Sweet, perfectly cooked and seasoned Shrimp Cocktail with a zesty homemade dipping sauce is a party favorite around here!
And it’s really so simple, there’s no need to wait for special occasions
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
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
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
Mix all ingredients in a small bowl and chill baby
My daughter Marin and I were feeling creative and made an ice bowl to serve our shrimp cocktail in
Serve the shrimp with the cocktail sauce and lemon wedges, if desired
Enjoy!
Simply Sundays! ~ Shrimp Cocktail
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
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.
Hope you enjoy! Cheers!