JUMBO SHRIMP COCKTAIL RECIPES

Name: Jumbo Shrimp Cocktail
Cook time: 3 min
Ingredients: 8 cups (2 quarts) water; 1 small onion, chopped; 1 rib celery, chopped; 3 tablespoons fresh lemon juice, divided; 1 1/2 pounds large or colossal raw shrimp, peeled with tails left on, and deveined (see Note); 1 cup ketchup; 3 tablespoons prepared white horseradish, drained; 2 tablespoons tomato paste

JUMBO SHRIMP COCKTAIL | MRFOOD.COM

Jumbo Shrimp Cocktail | MrFood.com image

The best shrimp cocktail makers know these secrets: Keep the shrimp firm and full of flavor by adding a splash of lemon juice to the water when it's boiling and drain but never rinse the shrimp after boiling. Try it!

Categories Appetizers

Cook Time 3 minutes

Number Of Ingredients 8

Ingredients

CHEF JOHN'S SHRIMP COCKTAIL | ALLRECIPES

Chef John's Shrimp Cocktail | Allrecipes image

Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

Provided by Chef John

Categories Appetizers and Snacks Seafood Shrimp

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 quarts cold water
¼ onion, sliced
½ lemon
2 cloves garlic, peeled and bruised
2 sprigs fresh tarragon
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon whole black peppercorns
1 bay leaf
½ cup ketchup
¼ cup chili sauce
¼ cup prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot sauce, or to taste
1 pinch salt
2 pounds shell-on deveined jumbo shrimp

Steps:

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

Nutrition Facts : Calories 305.6 calories, CarbohydrateContent 18.9 g, CholesterolContent 345 mg, FatContent 4.3 g, FiberContent 1.7 g, ProteinContent 47.7 g, SaturatedFatContent 0.8 g, SodiumContent 1414.9 mg, SugarContent 10.4 g

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