Homemade Shrimp Cocktail
Easy and delicious method for juicy, succulent shrimp and a tangy cocktail sauce,
Equipment
- 1 stainless steel steamer basket or colander
Ingredients
Shrimp
- 1 lb Shrimp, peeled and deveined medium or large Do not throw away the shells
- 1 stalk Celery roughly chopped
- 1/2 Onion roughly chopped
- 1 Carrot roughly chopped optional
- 3 cloves Smashed garlic
- 1 tbsp old bay seasoning
- 1 tsp whole black peppercorns
- 1 whole Lemon
- optional items, fresh parsley, thyme, fennel
Cocktail sauce
- 1 cup Ketchup
- 4 tsp Prepared horseradish
- Juice of 1/2 a lemon
- 1/4 tsp Worcestershire sauce
- 1/4 tsp celery salt optional
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
Shrimp
- In a deep pot, add about 2 quarts of water, all the aromatics, and the shrimp shells bring to a boil.
- Simmer on a low boil for 30 minutes.
- It is important to let your shrimp set out at room temperature for this 30 minutes. Dropping cold shrimp into the court bouillon will drop the temperature and cause uneven cooking.
- Place half of your shrimp in a stainless steel steamer basket.
- Drop the basket into the court bouillon and let poach for 2 minutes for medium shrimp to 3 minutes for large shrimp.
- Remove the shrimp to a tray or plate on a peice of parchment or wax paper and place immediately into the fridgerator.
- Repeat with the remaning half of the shrimp.
- Make sure the shrimp stays in the fridge for at least 5 minutes before serving
Cocktail sauce
- Combine the ketchup, lemon juice, horseradish, and Worcestershire sauce salt and pepper in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
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