Appetizer,  Easy,  Seafood

Delicious Shrimp Cocktail

Share It!
  •  
  •  
  •  
  • 343
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •  
  •  

Just now I was trying to think of a time when it isn’t a great idea to eat shrimp cocktail. Dessert time, maybe? Either way – it’s definitely the most expedient way to get shrimp into your mouth asap, and yet it’s still a fairly fancy-pants dish that sets hearts a-flutter and gets appetites whetted!

Making it the correct way requires some time, so choose an afternoon you have off and prepare the dish a few hours before you plan on serving.


shrimp cocktail homemade

Delicious Shrimp Cocktail

Kenny MacKenzie
Servings 4

Ingredients
  

  • 1 lb large or medium shrimp, deveined (frozen is better unless the shrimp at the store say “fresh, not frozen”.)
  • 8 cups cold fresh water
  • 1 cup dry white wine
  • 1 stalk celery chopped
  • 1 medium onion sliced thick
  • 3-5 cloves garlic smashed
  • 1 small bunch fresh thyme
  • 1 small bunch fresh Italian parsley

Homemade Cocktail Sauce

  • 1 cup ketchup (some organic brands have a nice darker hue)
  • zest of 1 medium lemon
  • 1 tsp fresh lemon juice
  • 2 TBSP prepared horseradish (or more, cream-style is fine)
  • 1 tsp Worcestershire sauce
  • 1 dash hot sauce

Instructions
 

  • Prepare boullion: pour water and wine into large pot with heat on medium high. 
  • Add celery, onion, garlic, thyme and parsley and bring to a gentle boil. 
  • While waiting for broth, line a cookie sheet with parchment paper and set aside.
  • Once boiling , reduce heat so broth simmers uncovered for 30 minutes.
  • While it simmers, defrost your shrimp if frozen. Place in a colander in the sink and lightly run cold water over them, separating any that are stuck together.  
  • After 30 minutes – add shrimp. For large – cook 3 minutes or until pink. For medium, 2 – 2 1/2 minutes. Remove shrimp before they form a tight “C”. 
  • Drain in a colander in the sink. Do not rinse the shrimp! Remove shrimp with tongs and place on cookie sheet with parchment paper. Allow to air cool.
  • Now make your cocktail sauce. In a small bowl, whisk together the ketchup, lemon zest, lemon juice, horseradish, Worcestershire sauce and a few drops of hot sauce. Cover and place in fridge.
  • Once shrimp have cooled, peel them, cover and place in fridge at least one hour before eating. Serve and enjoy!

Notes

Broth can be made without wine, just add another cup of water and some more fresh herbs.
  • 343
  •  
  •  
  •  
  •  
  •  
  •  
  •   Yum
  •   
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating