Appetizer: United States – Nevada – Las Vegas Shrimp Cocktail

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 min

Additional 45 min

Total 1 hr

Ingredients

- 24 large Pacific shrimp (16–20 count/lb), peeled and deveined, tails on, approx. 1.5 lb (680 g)
- 6 cups (1.4 L) water
- 1/2 cup (120 ml) dry white wine (optional)
- 1 lemon, sliced (for poaching)
- 1 small yellow onion, halved (about 4 oz / 115 g)
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (15 g) kosher salt (for poaching)
- Ice for chilling/serving
- 1 cup (240 ml) ketchup
- 3 tbsp (45 ml) prepared horseradish (store or local), made from Nevada-grown roots if available
- 2 tbsp (30 ml) freshly grated Nevada-grown horseradish (approx. 12–15 g)
- 2 tbsp (30 ml) fresh lemon juice (from about 1 lemon)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (eg. Tabasco), or to taste
- 1/2 tsp (1.5 g) smoked paprika or ground cayenne (for Southwestern smokiness)
- 1 tbsp (15 g) finely minced shallot or red onion
- 1/4 tsp (1.5 g) kosher salt (for sauce), plus extra to taste
- 1/8 tsp (0.5 g) freshly ground black pepper, plus extra to taste
- Lemon wedges, for serving
- Celery sticks, for serving
- Optional: chopped fresh cilantro for garnish (about 2 tbsp / 8 g)

Instructions

Short Description:
A chilled shareable shrimp cocktail using large Pacific shrimp served with a bright, spicy cocktail sauce made with locally grown Nevada horseradish. Served on ice with lemon and celery for a classic Southwest starter.

Regional Notes:
This Las Vegas variation highlights large Pacific coast shrimp sourced for Nevada markets and a notably spicy cocktail sauce that uses Nevada-grown horseradish (fresh grated plus prepared) for extra heat and regional identity. Compared with generic shrimp cocktails, the sauce is spicier and more horseradish-forward to suit Southwestern palates.

1. Prepare the poaching liquid: in a large pot combine 6 cups (1.4 L) water, 1/2 cup (120 ml) white wine (if using), sliced lemon, halved onion, smashed garlic, bay leaf, peppercorns, and 1 tbsp (15 g) kosher salt. Bring to a gentle simmer over medium heat.
2. Poach the shrimp: add the shrimp in a single layer and cook just until pink and opaque, about 2–3 minutes for large shrimp (timing depends on size). Do not boil. When cooked, immediately transfer shrimp to an ice bath to stop cooking and chill, about 5 minutes. Drain and pat dry; refrigerate until ready to serve.
3. Make the cocktail sauce: in a medium bowl whisk together 1 cup (240 ml) ketchup, 3 tbsp (45 ml) prepared horseradish, 2 tbsp (30 ml) freshly grated Nevada horseradish, 2 tbsp (30 ml) lemon juice, 1 tsp (5 ml) Worcestershire, 1 tsp (5 ml) hot sauce, 1/2 tsp (1.5 g) smoked paprika or cayenne, 1 tbsp (15 g) minced shallot, 1/4 tsp (1.5 g) kosher salt, and 1/8 tsp (0.5 g) black pepper. Taste and adjust heat or acidity as preferred. Chill at least 30 minutes for flavors to meld (longer is fine).
4. Assemble for service: mound crushed ice in a large shallow bowl or on a platter lined with crisp iceberg lettuce. Arrange chilled shrimp over the ice with tails outward for easy picking. Place the cocktail sauce in a small bowl in the center or serve individual small ramekins.
5. Garnish and finish: offer lemon wedges, celery sticks, and extra freshly grated Nevada horseradish on the side. Sprinkle chopped cilantro over shrimp if using. Serve immediately while shrimp are cold and sauce is chilled.
6. Make-ahead note: cocktail sauce can be made up to 24 hours ahead and refrigerated; add a bit more fresh horseradish just before serving if you want a brighter punch.