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Shrimp Cocktail


Shrimp Cocktail
Yields 6
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  1. 1 kg fresh or frozen wild-caught shrimp, shell intact but snipped along the back and deveined
  2. a bowl of cold water with some ice
For the Court Bouillon
  1. 4 cups cold water
  2. 1 large onion, chopped
  3. 3 cloves garlic, crushed
  4. 1 lemon, halved
  5. 6 sprigs fresh tarragon, or 3 teaspoons dried tarragon
  6. 1 teaspoon fresh celery tops (leaves), minced
  7. 3 bay leaves
  8. 2 teaspoons black peppercorns, whole
  9. 2 tablespoons fine natural sea salt, not iodized (Morton or Redmond are good brands)
For the Cocktail Sauce
  1. 1/4 cup prepared horse radish
  2. 1/4 cup chili sauce
  3. 1 cup ketchup
  4. 1 teaspoon hot sauce (Tabasco)
  5. 1 teaspoon lemon juice
  6. 1 teaspoon worcestershire sauce
  7. 1/2 teaspoon salt
  1. Pour the water into a pot. Squeeze out the lemon juice into the pot and then throw in the skin as well. Add all of the remaining ingredients for the court bouillon. Set it to medium high heat and let it boil.
  2. While waiting for the court bouillon to boil, make the cocktail sauce by combining all of the ingredients in a small bowl. Mix very well. Refrigerate until needed.
  3. Once the court bouillon boils, drop in the shrimp. Continue cooking over medium high heat for 5 minutes (the shrimp should be bright orange at this point).
  4. Remove the shrimp from the broth with a slotted spoon and immediately dump them into the bowl of iced water. Allow the shrimp to cool completely (about 5 minutes).
  5. Remove the shrimp from the iced water with a slotted spoon and lay them on a clean sheet of paper towel to dry.
  6. Carefully remove the shells from the shrimp but leave the tail intact. Transfer the shrimp to a bowl and cover with cling wrap. Refrigerate until ready to serve.
  7. Serve the shrimp with the cocktail sauce.

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