Appetizer: United States – Shrimp Cocktail

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 5 hrs

Total 5 hrs 15 min

Ingredients

1 lb (450 g) large shrimp (16-20 count), shell-on, deveined
8 cups (1.9 L) water
1 tbsp kosher salt
1 lemon, halved
1 tbsp Old Bay seasoning
2 bay leaves
6 whole black peppercorns
2 garlic cloves, smashed
4 parsley stems (optional)
Ice, for ice bath
3 / 4 cup (180 ml) ketchup
2 to 3 tbsp (30 to 45 ml) prepared horseradish, to taste
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 / 2 tsp hot sauce (optional)
Pinch kosher salt
Freshly ground black pepper, to taste
Lemon wedges, for serving
Chopped fresh parsley, for garnish (optional)

Instructions

Prepare an ice bath in a large bowl (half ice, half cold water). Set aside.
Combine water, kosher salt, lemon (squeeze in the juice, then add the squeezed halves), Old Bay, bay leaves, peppercorns, garlic, and parsley stems in a large pot. Bring to a boil, then reduce to a gentle simmer and let infuse for 5 minutes.
Add the shrimp to the pot and return to a gentle simmer. Cook, stirring once or twice, until the shrimp are pink, opaque, and just curled into a loose C shape, about 2 to 3 minutes depending on size.
Using a slotted spoon, transfer the shrimp immediately to the ice bath to stop cooking. Cool completely, about 5 minutes.
Peel the shrimp, leaving the tails on if desired. Pat dry, cover, and refrigerate until well chilled (up to 24 hours).
Make the cocktail sauce: In a small bowl, combine ketchup, prepared horseradish, lemon juice, Worcestershire, and hot sauce (if using). Season with a pinch of salt and black pepper. Adjust horseradish and lemon to taste. Chill until serving.
Serve the chilled shrimp on a platter with lemon wedges and the cocktail sauce. Garnish with chopped parsley if desired.