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Chef John's Shrimp Cocktail

Chef John's Shrimp Cocktail

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    50 m
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 1473 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  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

AuntE
4

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.

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