Chef John's Shrimp Cocktail
Description
Cooking shrimp cocktail is easier than it seems. Chef John's recipe includes a spicy, horseradish-spiked cocktail sauce — a guaranteed crowd-pleaser.
Ingredients
•
3 quarts cold water
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1/4 onion, sliced
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1/2 lemon
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2 cloves garlic, peeled and bruised
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2 sprigs fresh tarragon
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1 tablespoon seafood seasoning (such as Old Bay®)
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1 teaspoon whole black peppercorns
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1 bay leaf
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1/2 cup ketchup
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1/4 cup chili sauce
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1/4 cup prepared horseradish
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1 teaspoon lemon juice
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1 teaspoon Worcestershire sauce
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3 drops hot sauce, or to taste
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1 pinch salt
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2 pounds shell-on deveined jumbo shrimp
Directions
1
Gather all ingredients.
2
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.
3
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.
4
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.
5
Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain.
6
Arrange cold shrimp on a platter and serve with chilled sauce.