Shrimp Cocktail
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Chilled shrimp go to the table with a cocktail sauce of ketchup sharpened by horseradish and Worcestershire, served on the side for dipping.
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The ketchup brings sweetness, the horseradish a nose-tingling heat, and the Worcestershire a salty, savory taste that stands up to the mild shrimp. A quick poach in salted water with lemon, followed straight away by an ice bath, keeps the shrimp springy rather than rubbery. The moment they turn pink and curl slightly is the moment to lift them out; extra time in the hot water toughens them. Cooled shrimp need a thorough drain, since leftover water thins the sauce on the plate. Both components can be made ahead and held cold, which makes this an easy starter to plate at the last minute.
Ingredients
Instructions
- 1
Peel 250 g large shrimp and remove the vein along the back.
- 2
Prepare a bowl of ice water before heating anything, so the shrimp can be cooled immediately after poaching.
- 3
Bring a pot of water to a boil, then add 0.5 tsp salt and 0.5 lemon.
Once the lemon aroma rises, lower the heat to medium so the shrimp cook gently instead of bouncing hard.
- 4
Add the shrimp and poach for only 2 to 3 minutes.
Lift them out as soon as they turn pink and curl slightly, because extra time in the hot water makes the texture tough.
- 5
Transfer the cooked shrimp straight into the ice water to stop the residual heat.
When they feel fully cold, drain them well so extra water does not thin the cocktail sauce on the plate.
- 6
In a bowl, mix 4 tbsp ketchup, 1 tsp prepared horseradish, and 1 tsp Worcestershire sauce until smooth.
Chill the sauce for 10 minutes so the sweetness, heat, and savory depth taste clearer.
- 7
Check that the shrimp are cold and springy, then arrange them on a serving dish.
Serve the cocktail sauce on the side, keeping both components chilled until serving for the cleanest texture.
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