Sweet, perfectly cooked, and seasoned Shrimp Cocktail with a zesty homemade dipping sauce will be a party favorite!
Ingredients for Shrimp Cocktail:
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 The Spice Apothecary's On the 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 for 2 to 2 1/2 minutes until pink; flipping about halfway 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.
For step-by-step instructions with photos, check out the Shrimp Cocktail recipe on our food blog, Simply Sundays.
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