Spiced Shrimp Appetizer with Sauce
Shrimp Cocktail Recipe: A Breezy Guide
Whip up this straightforward shrimp cocktail recipe in no time! Start by boiling water, wine, lemon slices, parsley sprigs, bay leaves, peppercorns, and salt. Toss in your peeled shrimp and remove from heat. Skip the fussy ice bath, and instead, let them cool on a baking sheet. While waiting, mix up a classic horseradish cocktail sauce for dipping.
Shopping List:When procuring shrimp, the count—number of shrimp per pound—is the most dependable sizing indicator. For this dish, grab 2 pounds of 21/25-count shrimp.
Timeline:This recipe can be prepared a day ahead and chilled.
- Servings: 6-8
- Difficulty: A breeze (Easy)
- Prep + Chill Time: 40 minutes, plus 1 hour chilling time
Ingredients (13)
Shrimp Marshall:
- 8 cups (2 quarts) water
- 1/2 cup dry white wine
- 1 medium lemon, thinly sliced
- 3 fresh Italian parsley sprigs
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 1 1/2 teaspoons kosher salt
- 2 pounds (21/25-count) shrimp, peeled but leaving the tails intact and deveined
Cocktail Sauce Maverick:
- 1 1/2 cups ketchup
- 1/4 cup prepared horseradish
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon Tabasco
Directions
Shrimp Prep:
- Blend everything except the shrimp in a 4-quart saucepan or pot over high heat and bring to a boil.
- Add the shrimp, stir, and remove the pan from the heat. Cover with a lid and let sit until opaque and cooked, 10 minutes. Line a baking sheet with paper towels while waiting.
- When done, drain the shrimp in a strainer and move them to the prepared baking sheet. Let cool to room temperature, approximately 10 minutes.4.Transfer the shrimp to a large bowl, cover with plastic wrap, and refrigerate until chilled (up to 1 day). Meanwhile, mix the cocktail sauce.
Cocktail Sauce:
- Blend all ingredients in a medium bowl. Taste and season with additional pepper if needed. Cover the bowl with plastic wrap and chill until serving. Serve the shrimp with sauce for dipping.
Did you know? In this recipe, a 2-pound shrimp count of 21/25 means you'll have around 42-50 shrimp (21-25 shrimp per pound × 2 pounds) [2][4]. This size is often considered jumbo and is perfect for shrimp cocktail dishes. Enjoy your homemade shrimp cocktail!
[2] https://www.alaskaseafood.org/consumer/seafood-101/shrimp-101/[4] https://www.foodnetwork.com/recipes/todd-wilbur/shrimp-cocktail-2160358
Start by following the instructions to prepare the shrimp, which includes boiling water, wine, lemon slices, parsley sprigs, bay leaves, peppercorns, salt, and peeled shrimp. The boiling time will depend on the size of the shrimp, such as the 21/25-count shrimp mentioned in the shopping list.
For a suitable dipping sauce, make the cocktail sauce by mixing ketchup, prepared horseradish, lemon juice, black pepper, and Tabasco. Adjust the seasoning according to taste.
The yield of this recipe is 6-8 servings, making it perfect for parties or gatherings. The shrimp can even be prepared a day ahead and chilled, giving you more time to focus on other aspects of your event.
