Easy and Impressive App: Classic Shrimp Cocktail

2 years ago

There is something so classically elegant about a shrimp cocktail appetizer... it's almost glamorous

Image: Courtesy of Mama's High Strung

Perhaps it is the presentation: Huge shrimp perched on the side of a fancy glass, waiting to be delicately dipped into a pool of spicy cocktail sauce.

A great shrimp cocktail starts with shrimp that are perfectly cooked and then chilled quickly so they don’t become rubbery and tasteless. The sauce is equally important. It must have just enough kick to balance the sweetness of the shrimp.

This is an easy, and always impressive, appetizer you can make year-round. But for all its simplicity, the holidays always seem to make this old-school favorite even more special.

Classic Shrimp Cocktail

Prep: 30 minutes
Cook: 7 minutes

For the shrimp you’ll need…
2 pounds shell-on jumbo or colossal shrimp (I used colossal, 13 to 15 count)
1 tablespoon salt
3 sprigs fresh rosemary or thyme
2 bay leaves

For the cocktail sauce you’ll need…
1 cup ketchup
2 tablespoons freshly squeezed lemon juice
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
1 lemon, cut into wedges with seeds removed

Let’s get to it…
Combine shrimp, salt, rosemary or thyme, and bay leaves in a large pot with enough water to cover. Cook on medium-high heat, stirring often, for 5 to 7 minutes, or until the shrimp are pink all over. Drain immediately into a colander; cover with ice. Peel and devein the shrimp, leaving tails on. Refrigerate.
Mix the ketchup, lemon juice, horseradish, Worcestershire and cayenne pepper in a bowl until well blended.
Spoon the cocktail sauce evenly into a ramekin or decorative glass with a wide mouth (a martini glass is perfect). Make a small cut on the inside of the shrimp (where the legs were) so shrimp can rest on the lip of the glass.
Divide shrimp evenly between the cocktail sauce-filled glasses. Serve with a slice of lemon.

Image: Courtesy of Mama's High Strung


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