Ingredients
1 lb Jumbo Shrimp (16/20 count), peeled and deveined, tails on
1 Lemon, halved
2 Celery stalks, cut into chunks
1 tsp Black peppercorns
2 Bay leaves
1 cup Ketchup
2-3 tbsp Prepared horseradish (refrigerated type)
1 tbsp Fresh lemon juice
1 tsp Worcestershire sauce
1/4 tsp Hot sauce (like Tabasco)
Ice cubes for ice bath
Instructions
Step 1: Prepare the poaching liquid by filling a large pot with 8 cups of water. Add the halved lemon (squeeze the juice in first, then drop the halves in), celery, peppercorns, and bay leaves.
Step 2: Bring the liquid to a boil, then reduce heat and simmer for 10 minutes to infuse the water with aromatics.
Step 3: While the liquid simmers, prepare a large bowl filled with ice and cold water to serve as an ice bath.
Step 4: Add the shrimp to the simmering liquid. Cook for 2-3 minutes until they are pink and opaque. Do not overcook.
Step 5: Immediately transfer the shrimp to the ice bath using a slotted spoon. Let them chill completely for at least 5-10 minutes.
Step 6: In a medium bowl, whisk together the ketchup, horseradish, 1 tablespoon lemon juice, Worcestershire sauce, and hot sauce to create the cocktail sauce.
Step 7: Drain the shrimp and pat them dry with paper towels. Serve chilled with the prepared sauce.
Notes
For the best flavor, make the cocktail sauce 24 hours in advance to let the horseradish mellow and the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 5 large shrimp with sauce
- Calories: 185 kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 190mg
