Shrimp Cocktail

1. 1
   prep · ~5 min

   Prepare the ice bath and poaching liquid.

   1.Fill a large bowl halfway with ice and cold water. Set aside.

   2.Fill a large pot with water, add 1 tsp salt, juice of half a lemon, bay leaves, and peppercorns.

   3.Drop the squeezed lemon half into the pot. Bring to a rolling boil.
2. 2
   boil · ~3 min

   Poach the shrimp.

   1.Add shrimp to the boiling water, all at once.

   2.Cook until they turn pink and opaque, about 2 to 3 minutes.

   3.Watch carefully — shrimp overcook quickly and become rubbery.

   TIPLook for the moment shrimp curl slightly and turn pink with an opaque white center; that's the perfect doneness.
3. 3
   prep · ~4 min

   Shock the shrimp in the ice bath.

   1.Using a slotted spoon, transfer shrimp immediately to the ice bath.

   2.Let them chill for 3 to 4 minutes until completely cold.

   3.Drain well and pat dry with paper towels.

   TIPThe ice bath stops the cooking instantly, keeping shrimp tender and juicy.
4. 4
   mix · ~2 min

   Make the cocktail sauce.

   1.In a small bowl, combine ketchup, horseradish, lemon juice, and Worcestershire sauce.

   2.Add hot sauce, a pinch of salt, and black pepper.

   3.Stir until smooth. Taste and adjust horseradish or hot sauce to your liking.

   TIPFor a spicier sauce, add more horseradish. Letting it sit 10 minutes deepens the flavor.
5. 5
   assemble · ~1 min

   Assemble and serve.

   1.Arrange chilled shrimp around the rim of a cocktail glass or small bowl.

   2.Spoon cocktail sauce into the center.

   3.Garnish with lemon wedges and serve immediately.

Cuisines we love