Shrimp Cocktail Recipe

Name: Shrimp Cocktail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Court Bouillon; 8 quarts water, preferably spring water; 1 onion, coarsely chopped; 2 stalks celery, coarsely chopped; 4 garlic cloves, crushed; 3 bay leaves; 6 peppercorns; 1 dried hot chili pepper; 1 lemon, sliced; 4 sprigs flat leaf parsley; 4 sprigs thyme; kosher salt; Shrimp; 16 jumbo shrimp; Cocktail Sauce; 1 cup Heinz ketchup; 1/4 cup freshly grated horseradish (or to taste); 1 lemon, juice of (or to taste); 1 lime, juice of (or to taste); Worcestershire sauce (3 shakes); hot sauce, such as Tabasco, Cholula (2 shakes); 1 teaspoon cracked black pepper; lemon wedge, for serving

Servings: persons

Court Bouillon
8 quarts water, preferably spring water
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
4 garlic cloves, crushed
3 bay leaves
6 peppercorns
1 dried hot chili pepper
1 lemon, sliced
4 sprigs flat leaf parsley
4 sprigs thyme
kosher salt
Shrimp
16 jumbo shrimp
Cocktail Sauce
1 cup Heinz ketchup
1/4 cup freshly grated horseradish (or to taste)
1 lemon, juice of (or to taste)
1 lime, juice of (or to taste)
Worcestershire sauce (3 shakes)
hot sauce, such as Tabasco, Cholula (2 shakes)
1 teaspoon cracked black pepper
lemon wedge, for serving

1
Fill a large pot with the water and add in onion, celery, garlic, bay leaves, peppercorns, chile pepper, lemon, parsley, thyme, and a large handful of salt (the water should approximate sea water in saltiness).
2
Bring to a hard boil, then reduce to a simmer, cover, and cook for 15-20 minutes.
3
Add the shrimp and increase heat to high; once the court bouillon has returned to a simmer, remove from the heat and set aside, covered, for 5 minutes.
4
Drain the shrimp in a colander, reserving the court bouillon for another use.
5
Transfer the shrimp to a small baking sheet and refrigerate.
6
When the shrimp are cool, peel and devein.
7
Cocktail sauce-combine all the ingredients in a small bowl; taste and adjust the seasoning, adding more horseradish, hot sauce and/or lemon or lime juice to taste.
8
Transfer to a small serving bowl.
9
To serve, put the bowl of cocktail sauce in the center of a serving plate and arrange the shrimp and lemon wedges around it.

707

kcal

Calories

Carbs

106

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Court Bouillon, 8 quarts water, preferably spring water, 1 onion, coarsely chopped, 2 stalks celery, coarsely chopped, and more.

Yes, Shrimp Cocktail falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Cocktail

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