Here’s the best shrimp cocktail you’ll find! This tender shrimp and zesty homemade cocktail sauce will have everyone begging for the recipe.
What’s more classic than shrimp cocktail? It became popular in the 1960’s so it might seem a little retro. But this timeless recipe truly never goes out of style! And why buy one of those sub-par trays from the grocery store when you can make an incredible version of shrimp cocktail at home? Here’s everything you need to know to make a stand-out version of this recipe. The shrimp are perfectly tender and lightly lemony, and the cocktail sauce is an explosion of tangy and spicy flavor. Let’s get cooking!
Shrimp cocktail is an appetizer of boiled shrimp that’s dipped into a tomato-based cocktail sauce. This famous hor d’oeuvres was invented in the 1960’s in the UK. Over the years it’s gone back and forth from popular to retro. But these days we can agree that shrimp cocktail has solidified itself as a classic! Alex and I love serving it as a healthy appetizer recipe, and it’s ideal for celebrations like the holidays or New Year’s Eve.
INGREDIENTS
For the shrimp
- 1 pound large 16 to 20 count shrimp (we prefer tail-on and deveined)
- 1 1/4 teaspoons kosher salt, divided
- 1/2 lemon
- Lemon wedges, for serving
For the shrimp cocktail sauce
- 1/2 cup organic ketchup
- 2 tablespoons tomato paste
- 1 tablespoon white vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 2 tablespoons prepared horseradish, or more to taste
- 1/4 teaspoon hot sauce
INSTRUCTIONS
- Thaw the shrimp (place it in the refrigerator over night, or day of place it in a strainer and allow a steady stream of cold water to defrost it for about 15 minutes).
- Bring 12 cups of water to boil with 1 teaspoon kosher salt and lemon juice from the 1/2 lemon.
- Prepare a bowl of ice water.
- Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
- Meanwhile, stir together the Shrimp Cocktail Sauce ingredients. Taste and adjust horseradish to your preference.
- Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells.
- Pat the shrimp dry, and sprinkle it with 1/4 teaspoon kosher salt and few squirts from lemon wedges.
- Serve on a platter over ice with lemon wedges and Shrimp Cocktail Sauce.
You can read full article and recipes here : https://www.acouplecooks.com/shrimp-cocktail/
