Classic Shrimp Cocktail
Tags: #appetizer #seafood #classic #pescatarian #make-ahead
Serving: 8 servings
Total time: 35 minutes
Plump, tender poached shrimp served chilled with a zesty, balanced cocktail sauce.
Ingredients
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900 g large shrimp (16/20 count), shell-on
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1500 ml water
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30 g kosher salt
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10 g granulated sugar
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0.6 g dried bay leaves
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2 g black peppercorns
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150 ml dry white wine
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120 g lemon, halved
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800 g ice cubes
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1000 ml cold water
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240 g ketchup
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45 g prepared horseradish, drained
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30 ml fresh lemon juice
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5 ml Worcestershire sauce
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2 ml hot sauce
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2 g kosher salt
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1 g freshly ground black pepper
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120 g lemon, cut into wedges
Steps
- Rinse the shrimp under cold water.
- Peel the shrimp, leaving tails intact.
- Devein the shrimp.
- Fill a large pot with 1500 ml water.
- Add 30 g kosher salt to the pot.
- Add 10 g granulated sugar to the pot.
- Add 0.6 g bay leaves, 2 g peppercorns, 150 ml white wine, and 120 g halved lemon to the pot.
- Bring the liquid to a rolling boil.
- Reduce the heat to maintain a bare simmer.
- Add 800 g ice cubes to a large bowl.
- Pour 1000 ml cold water over the ice.
- Add the shrimp to the simmering liquid.
- Stir the shrimp once to separate.
- Poach the shrimp until pink and just opaque, 2–3 minutes, or until 63°C internal temperature.
- Transfer the shrimp to the ice bath.
- Chill the shrimp until cold, about 10 minutes.
- Drain the shrimp thoroughly.
- Pat the shrimp dry with paper towels.
- Add 240 g ketchup to a mixing bowl.
- Add 45 g horseradish to the bowl.
- Add 30 ml lemon juice, 5 ml Worcestershire sauce, 2 ml hot sauce, 2 g kosher salt, and 1 g black pepper to the bowl.