Chef John's Shrimp Cocktail
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Lemon2 cloves
Garlic (peeled and bruised)2 sprigs
Tarragon (fresh)1 tsp
Whole Black Peppercorns1
Bay Leaf1 cup
Ketchup1 cup
Chili Sauce1 cup
Prepared Horseradish1 tsp
Lemon Juice1 tsp
Worcestershire Sauce1 pinch
SaltDirections:
1
Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes
2
Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes
3
Bring poaching liquid to a rapid boil
4
Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes
5
Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain
6
Arrange cold shrimp on a platter and serve with chilled sauce