Ultimate shrimp cocktail recipe

Rebecca Blumer

Snappy, chilled shrimp poached in a shell-infused court bouillon, served with a punchy lemon-horseradish cocktail sauce.

Prep Time 15

Cook Time 25

Chilling Time 1

Total Time 1 40

Course Appetizer

Cuisine American

Servings 8 Servings

Calories 190 kcal

2 pounds (900 g) large or jumbo shrimp shells removed (except for tail portion) and reserved, deveined if desired
2 tablespoons kosher salt plus 1 teaspoon (28 g) total, divided
1 teaspoon kosher salt divided (from the 2 tablespoons plus 1 teaspoon total)
1/2 teaspoon baking soda
2 quarts water divided (1.9 L)
2 cups dry white wine 480 ml
2 ribs celery diced
1 medium yellow onion diced
1 fennel bulb diced (optional)
3 medium cloves garlic smashed
1 (2-inch) knob fresh ginger peeled and thinly sliced
2 sprigs fresh tarragon (optional)
2 sprigs flat-leaf parsley
Fresh juice of 1 lemon

1/2 cup ketchup 120 ml
2 tablespoons store-bought or homemade preserved horseradish plus more to taste (30 g)
1 tablespoon fresh juice from 1 lemon 15 ml
1/2 teaspoon ground coriander seed (optional)
1/4 teaspoon granulated garlic (optional)
Kosher salt to taste
freshly ground black pepper to taste

In a large bowl, toss shrimp with 1 teaspoon kosher salt and baking soda until evenly coated.
Transfer to refrigerator until thoroughly chilled, about 30 minutes (shrimp should look slightly translucent and feel a touch tacky).

Meanwhile, in a medium pot, combine 1 quart water with white wine, celery, onion, fennel, garlic, ginger, tarragon, parsley, lemon juice, and remaining 2 tablespoons salt.
Add reserved shrimp shells, then bring to a simmer over medium heat (gentle bubbles and fragrant steam).
Lower heat and gently simmer for 20 minutes.
Strain out and discard solids and return broth to pot, then add remaining 1 quart cold water (to quickly lower the temperature of the broth).

Add shrimp to pot with broth and set over medium-high heat.
Cook, stirring occasionally, until temperature reaches 150°F on an instant-read thermometer and shrimp are just cooked through; adjust heat so temperature does not go much over 150°F.
Watch for shrimp that curl into a “C” shape; a tight “O” usually means overcooked.
Using a slotted spoon, transfer shrimp to a rimmed baking sheet, spreading them in an even layer.
Transfer to refrigerator until shrimp are cool, then transfer to an airtight container and continue to refrigerate until thoroughly chilled, at least 30 minutes.

For the Cocktail Sauce: In a medium bowl, whisk together ketchup, horseradish, lemon juice, and ground coriander and garlic if using. Season with salt and pepper.
Spoon cocktail sauce into a small bowl and serve with the chilled shrimp alongside.

Keep tails on for easy dipping, and stop cooking at 150°F for the best “snap-crisp” texture.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword cocktail sauce, court bouillon, horseradish, poached shrimp, shrimp cocktail