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Chef John's Shrimp Cocktail

Cooking shrimp cocktail is easier than it may seem. 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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 1342.8 kcal

Equipment

  • 1 Large Stockpot For the poaching liquid
  • 1 Mixing Bowl For the cocktail sauce
  • 1 Whisk For blending the cocktail sauce
  • 1 Slotted Spoon or Spider For transferring shrimp
  • 1 Large Bowl For the ice bath

Ingredients
  

Main

  • 3 quarts cold water
  • ¼ onion sliced
  • ½ lemon
  • 2 cloves garlic peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning such as Old Bay®
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Instructions
 

  • For the poaching liquid: 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.
  • For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
  • For the shrimp: Bring poaching liquid to a rapid boil. Cook 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.

Notes

The key to perfect shrimp cocktail is not overcooking the shrimp. Boil them quickly in a rapidly boiling, seasoned liquid, then immediately shock them in an ice bath. This stops the cooking process, ensuring a firm, snappy texture and vibrant color. For the cocktail sauce, making it ahead and allowing it to chill for at least an hour, or even overnight, will deepen the flavors. Don't hesitate to adjust the horseradish and hot sauce to your preferred spice level. A touch of freshly minced chives or dill in the sauce can elevate the aromatic profile.