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

• 900 g large shrimp (16/20 count), shell-on

• 1500 ml water

• 30 g kosher salt

• 10 g granulated sugar

• 0.6 g dried bay leaves

• 2 g black peppercorns

• 150 ml dry white wine

• 120 g lemon, halved

• 800 g ice cubes

• 1000 ml cold water

• 240 g ketchup

• 45 g prepared horseradish, drained

• 30 ml fresh lemon juice

• 5 ml Worcestershire sauce

• 2 ml hot sauce

• 2 g kosher salt

• 1 g freshly ground black pepper

• 120 g lemon, cut into wedges

Steps

1. Rinse the shrimp under cold water.
2. Peel the shrimp, leaving tails intact.
3. Devein the shrimp.
4. Fill a large pot with 1500 ml water.
5. Add 30 g kosher salt to the pot.
6. Add 10 g granulated sugar to the pot.
7. Add 0.6 g bay leaves, 2 g peppercorns, 150 ml white wine, and 120 g halved lemon to the pot.
8. Bring the liquid to a rolling boil.
9. Reduce the heat to maintain a bare simmer.
10. Add 800 g ice cubes to a large bowl.
11. Pour 1000 ml cold water over the ice.
12. Add the shrimp to the simmering liquid.
13. Stir the shrimp once to separate.
14. Poach the shrimp until pink and just opaque, 2–3 minutes, or until 63°C internal temperature.
15. Transfer the shrimp to the ice bath.
16. Chill the shrimp until cold, about 10 minutes.
17. Drain the shrimp thoroughly.
18. Pat the shrimp dry with paper towels.
19. Add 240 g ketchup to a mixing bowl.
20. Add 45 g horseradish to the bowl.
21. 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.