Recipes Nugget Markets Signature Recipes
Shrimp Cocktail
- Prep time
- 10 minutes PT10M
- Cook time
- 5 minutes PT5M
- Yield
- 8 servings
- Difficulty
Serve shrimp with a zesty cocktail sauce for delightful appetizer that's almost as easy to make as it is to eat!
Ingredients
Cocktail Sauce:
- ¾ cup ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce
- 2 cloves garlic, grated
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Shrimp:
- 5 quarts water
- ½ cup white wine
- 1 bay leaf
- ½ lemon
- 2 tablespoons peppercorns
- 5 sprigs Italian parsley
- 2 tablespoons kosher salt
- 2 pounds raw shrimp, 21-30 count, peeled and deveined
- 1 teaspoon extra virgin olive oil
- 1 tablespoon minced Italian parsley
Preparation
To prepare the cocktail sauce, combine all ingredients in a bowl, stir until combined and place in the refrigerator.
In an 8-quart pot, bring water, white wine, bay leaf, lemon (squeeze juice into pot, then drop lemon in, as well), peppercorns, parsley sprigs and salt to a boil over high heat. Lower the heat and simmer for 5 minutes.
Return to a boil, add shrimp and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2½–3 minutes.
Once shrimp are cooked, add as much ice as possible to the pot to stop the cooking process while allowing the shrimp to cool down in the poaching liquid. Once cool, remove shrimp from pot and place in a bowl, then toss with olive oil and minced parsley.
To serve, arrange shrimp on a platter with the cocktail sauce on the side.