Recipes Nugget Market Signature Recipes
Shrimp Cocktail
- Prep time
- 10 minutes PT10M
- Cook time
- 8 minutes PT8M
- Yield
- 8 servings
- Difficulty
Serve shrimp with a zesty cocktail sauce for delightful appetizer that's almost as easy to make as it is to eat!
Ingredients
Cocktail Sauce:
- ¾ cup ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce
- 2 cloves garlic, grated
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
Shrimp:
- 5 quarts water
- ½ cup white wine
- 1 bay leaf
- ½ lemon, plus slices, for garnish (optional)
- 2 tablespoons peppercorns
- 5 sprigs Italian parsley plus 1 tablespoon minced, divided
- 2 tablespoons kosher salt
- 2 pounds shrimp (21–25 count), peeled and deveined
- Ice
- 1 teaspoon extra virgin olive oil
Preparation
To prepare the cocktail sauce, combine all ingredients in a bowl, stir until combined, and chill in the refrigerator until ready to use.
For the shrimp, in an 8-quart pot, add water, wine, bay leaf, lemon half (squeeze juice into the pot, then drop in the lemon half), peppercorns, parsley sprigs, and salt to a boil over high heat. Lower the heat and simmer for 5 minutes.
Return to a boil, add shrimp, and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2½–3 minutes. Once shrimp are cooked, add as much ice as possible to the pot to stop the cooking process while allowing the shrimp to cool down in the poaching liquid.
Once cool, remove shrimp from the pot and place in a bowl, then toss with olive oil and minced parsley.
Serve shrimp on a platter with lemon slices for garnish (if desired) and cocktail sauce on the side.