Dive into the classic elegance of a timeless appetizer that's sure to impress at your next holiday gathering or any special occasion! This homemade jumbo shrimp cocktail is incredibly simple to prepare and offers a fresh, zesty flavor that far surpasses its store-bought counterpart. Perfect for entertaining, this crowd-pleaser can be prepped a day in advance, allowing you to reduce stress and enjoy the festivities. Join me, with special thanks to Downshiftology, in creating this delicious and vibrant starter.
Ingredients:
- 2 pounds jumbo shrimp (16 to 20 count), wild caught, peeled and de-veined, tails on
- 1-2 teaspoons kosher salt
- 1 lemon, halved
- Optional: garlic cloves, fresh ginger, parsley or other herbs, peppercorns, coriander seeds
- 1 cup ketchup
- 2 tablespoons prepared horseradish (not horseradish sauce)
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Tabasco hot sauce (or a few dashes)
- Ice, for serving
- Fresh parsley, for garnish
Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes plus chilling time
Servings: 6-8
Equipment: Large pot, colander, mixing bowl, serving platter or glasses/cups
Instructions:
1. Fill a large pot with enough water to cover the shrimp and bring it to a soft boil. Stir in kosher salt, the juice of half a lemon, and submerge the lemon half into the pot.
2. Optionally, add any desired aromatics such as garlic cloves, fresh ginger slices, parsley sprigs, peppercorns, or coriander seeds to enhance the poaching liquid's flavor. More tips are available on Downshiftology's website.
3. Once boiling, reduce to a low simmer and carefully introduce the shrimp to the pot. Poach the shrimp for approximately 2.5 to 3 minutes, ensuring not to overcook them. They should turn opaque and pink when done.
4. Drain the shrimp in a colander. If using a colander with large holes, be cautious of peppercorns slipping through and potentially clogging your sink.
5. Allow the shrimp to cool for a few minutes until no longer steaming. Then, transfer them to a bowl and refrigerate to cool completely.
6. For the cocktail sauce, combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and Tabasco hot sauce in a mixing bowl. Stir thoroughly and check Downshiftology's website for brand recommendations that suit dietary needs.
7. To plate, spread some ice on a large serving platter and arrange chilled shrimp on top. Spoon cocktail sauce into a central bowl surrounded by the shrimp. Squeeze a little fresh lemon juice over the shrimp and garnish with fresh parsley sprigs for a festive touch.
8. Alternatively, for individual servings, spoon cocktail sauce into small glasses or dessert cups and hang the shrimp over the rim. You may want to double the sauce recipe for more glasses.
Cooking Tips:
1. Keep the shrimp tails on for a convenient handle during dipping.
2. Chill the shrimp thoroughly for the best flavor and texture.
3. If opting for individual serving glasses, make sure there's ample cocktail sauce for dipping.
Special thanks to Downshiftology for this simple yet elegant shrimp cocktail recipe: https://www.youtube.com/@Downshiftology
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