Chef John's Shrimp Cocktail

Chef John's Shrimp Cocktail

6
Chef John 15573

"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."

Ingredients 50 m {{adjustedServings}} servings 306 cals

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Nutrition

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  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 47.7 g
  • 95%
  • Cholesterol:
  • 345 mg
  • 115%
  • Sodium:
  • 1376 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
  3. 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.
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Reviews 6

  1. 10 Ratings

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AuntE
6/27/2014

This was a fantastic way to season up shrimp. I've never done this before and now I will always season like this. Perfect flavor and the recipe was right on.

ashley
11/26/2014

Thank you so much! Only way I will prepare shrimp cocktail from now on! Only change I made was adding a little dried tarragon instead of fresh. I didn't have fresh. The shrimp were cooked perfectly and the sauce is the best ever! So good!

just_jam
2/16/2015

this was super delicious.. i loved the poaching liquid.. it was something very different than what i'm used to as i normally saute or grill my shrimp.. i used smaller shrimp so it only took 2 minutes to cook.. had to sub dried tarragon for fresh but followed everything else.. we also really liked the cocktail sauce and found it to be like the stuff you get at the restaurants.. the only modification for the cocktail sauce was using Chili Sauce Recipe (on this site) for the chili sauce.. i usually make my cocktail sauce more spicy and pungent, but this was a nice change of pace.. ty for the recipe