Chilled poached shrimp with tangy cocktail sauce.
Large shrimp (21-25 count per pound) are ideal for cocktail presentation. For extra flavor, save shells and simmer in poaching liquid first.
Shrimp can be poached up to 24 hours ahead and refrigerated. Serve on a bed of crushed ice with lemon wedges.
Ingredients
Scale
Measurement units
- Large shrimp (21-25 count), shell-on
- Salt (for poaching)
- Black peppercorns
- Bay leaves
- Lemon, sliced
- Ketchup
- Prepared horseradish
- Fresh lemon juice
- Worcestershire sauce
- Hot sauce
- Salt
Ingredients
Scale
Measurement units
- Large shrimp (21-25 count), shell-on
- Salt (for poaching)
- Black peppercorns
- Bay leaves
- Lemon, sliced
- Ketchup
- Prepared horseradish
- Fresh lemon juice
- Worcestershire sauce
- Hot sauce
- Salt
Instructions
Make the cocktail sauce
Make the cocktail sauce
Prepare the poaching liquid
Prepare the poaching liquid
Poach the shrimp
Poach the shrimp
Ice bath and peel
Ice bath and peel
Chill and serve
Chill and serve
Before you cook
Cook notes
- • Large shrimp (21-25 count per pound) are ideal for cocktail presentation.
- • Shrimp can be poached up to 24 hours ahead and refrigerated.
- • Sauce improves after 30 minutes of resting; can be made a day ahead.
- • For extra flavor, save shells and simmer in poaching liquid first.
- • Serve on a bed of crushed ice with lemon wedges.
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