Shrimp Cocktail - Once upon a time there was a chef (2023)

This post may contain affiliate links. read myfull disclosure policy.

Large, stuffed, perfectly cooked prawns with horseradish lemon cocktail sauce

The shrimp cocktail may be retro, but when done right, this party classic never goes out of style. Adapted fromTo enjoy, this classic version features large, plump, perfectly cooked prawns with a lemon-horseradish cocktail sauce. Incredibly easy to make, it rivals the shrimp cocktail served in the best restaurants and steakhouses. The key is to use jumbo shelled shrimp and be careful not to overcook them. You want to have a timer and ice bath ready before you start cooking; Shrimp cook in exactly 3 1/2 minutes and must be plunged into cold water immediately after blanching to stop the cooking process.

What you need to prepare a shrimp cocktail

As with all my shrimp recipes, I recommend buying frozen shrimp. Most shrimp are cleaned and frozen shortly after being caught. Unless you live on the coast, the "fresh" shrimp you see in the fish box is usually thawed frozen shrimp. Who knows how long it's been there, so it's best to buy it frozen and thaw it yourself.

The shrimp has a dark vein along the back that needs to be removed. It's a little labor-intensive to make yourself, so look for shrimp that say "shell split and developed". (If you must make it yourself, use kitchen shears to cut the shell along the back of the shrimp from head to tail, then use a small knife to lift out the vein.)

Finally, make sure you buy raw shrimp instead of pre-cooked. This may seem obvious, but it's a very common mistake, and cooking shrimp twice results in very tough shrimp.

step by step instructions

In a medium saucepan, combine salt, sugar, and 6 cups of water. Bring to a boil over medium heat. Fill a large bowl with ice and cold water and place it in the sink.

Add the shrimp to the boiling water mixture.

Cook until shrimp are pink and opaque, exactly 3 1/2 minutes. Cooking time is specific for 16-20 jumbo shrimp ("16-20" refers to the number/range of that size of shrimp you get in a half pound). If using mixed-size shrimp, follow these guidelines: poach 1-1/2 minutes for 26-30; poach for 21-25 2 minutes; Poach for 13-15, 4 minutes.

Drain the prawns in a colander and immediately plunge them into ice water to stir and stop the cooking process. Let rest for about 15 minutes until cool.

Meanwhile, make the sauce: In a small bowl, combine the ketchup, horseradish, lemon zest and juice, Worcestershire sauce, and hot sauce. Taste and season if necessary.

Peel the shrimp, leaving only the tail. Transfer to a plate filled with crushed ice, if using, and serve with cocktail sauce on the side.

crab cocktail

Adapted fromTo enjoy

Large, stuffed, perfectly cooked prawns with horseradish lemon cocktail sauce

Servings:4 a 6

Ingredients

for the shrimp

¼ Taxes sal kosher
¼ Taxes Zucker
2 pounds 16-20 shelled prawns, shelled, thawed if frozen (see note)

For the cocktail sauce

1 tax Ketchup
3 tablespoons prepared radish
½ teaspoon (packaged) lemon zest of 1 lemon
1 tablespoon freshly squeezed lemon juice from 1 lemon
½ teaspoon English sauce
A few drops of hot sauce, such as Tabasco, to taste

Serve (optional)

crushed ice

instructions

In a medium saucepan, combine salt, sugar, and 6 cups of water. Bring to a boil over medium heat.
Fill a large bowl with ice and cold water and place it in the sink.
Add the shrimp to the boiling water mixture and cook until the shrimp are pink and opaque, exactly 3 1/2 minutes. The water won't boil when you add the shrimp; In order.
Drain the prawns in a colander and immediately plunge them into ice water to stir and stop the cooking process. Let rest for about 15 minutes until cool.
Meanwhile, make the sauce: In a small bowl, combine the ketchup, horseradish, lemon zest and juice, Worcestershire sauce, and hot sauce. Taste and season if necessary.
Peel the shrimp, leaving only the tail. Transfer to a plate filled with crushed ice, if using, and serve with cocktail sauce on the side.
Note: "16-20" refers to the number/range of shrimp of that size you get in a pound. Look for already developed shelled shrimp; can be referred to as Easy Peel, Simple Peel or Shell Split and Deveined. If you can't find it and have to remove the black vein yourself, use kitchen scissors to cut the shell along the back of the shrimp from head to tail, then use a small knife to remove the vein. If using mixed-size shrimp, follow these cooking guidelines: For 26-30 shrimp, poach 1 1/2 minutes; for 21-25 shrimp blanch 2 minutes; poach 4 minutes for 13-15 shrimp.
Preparation Instructions: The cocktail sauce can be made up to a week in advance and refrigerated. Shrimp can be prepared a day in advance and served cold.

Gluten Free Adaptable Note

All ingredients used in this recipe are gluten free as far as I know.or widely available in gluten-free versions. Gluten is hidden in many foods; If you are on a gluten-free diet or cooking for someone with a gluten allergy, always read ingredient labels to ensure they are gluten-free.

See more recipes:

appetizers
Customizable Gluten Free
Vacation
do it in advance
americano
all seasons
Natal
probability
Shrimp
Valentine's Day

Comments

I made the recipe but used defrosted tails for peeled and peeled shrimp, great!
- —Beth on December 25, 2022
- responder
Undoubtedly the best and easiest.
(Video) Gordon Ramsay Forced To Serve SHRIMP COCKTAIL | Hell's Kitchen
- - Ginger on Dec 23, 2022
- responder
Hello. I can't find the peeled shrimp. I can peel, peel and tail shrimp. Would you change anything about the cooking time? Any suggestions if these are the only shrimp I get? Thank you very much!
- - Kay on Dec 21, 2022
- responder
- Hi Kay, they will cook a little faster. I would check them for 2.5-3 minutes. To enjoy!
  – Jenn on Dec 22, 2022
  responder
My frozen shrimp are shelled and peeled with the tails only. Would I still follow your instructions? Also, do you start timing right away or do you wait for the water to boil again once the shrimp is added?
Gracias,
crisis
- - Chris on Dec 20, 2022
- responder
- Hi Chris, as they are peeled, they cook a little faster. I would check them in 2.5-3 minutes. And you start timing right after you put the shrimp in the pan.
  – Jenn on Dec 22, 2022
  responder
Could we provide a more detailed description, or better yet, a demonstration of the whole "peel/develop/don't peel/boil with skin/remove skin but leave tail..." process?
Today I actually made a beautiful frozen wild shrimp in the shell.
Before cooking, I remove the entire shell, remove the dark "vein" (which is so often mistakenly and fearfully called) and cook the shrimp. It was tedious work, which I'm not sure is for the best! In fact, I don't necessarily think this is the best way, and I'm an older, more experienced chef, but I've never been sure what the best way is. Could you, Jenn Segal, do a video demonstration of the process that results in these beautiful pink shrimp?
- - Annie on June 26, 2022
- responder
- Hi Annie, I'm going to add this to my list of possible how-to videos. 🙂
  – Jenn on June 28, 2022
  responder
I've been cooking shrimp for a while and seasoning them with a little salt and pepper, sometimes Old Bay. This recipe is not only easier, but the flavor is better and the texture is firm without excess moisture and wonderful. My friends will love the variety. Thanks Jens!
- - Mike Shinevar on December 30, 2021
- responder
(Video) Barefoot Contessa's Roasted Shrimp Cocktail | Barefoot Contessa: Cook Like a Pro | Food Network
Question: Are shrimp frozen when you put them in boiling water or thawed but cold or thawed and at room temperature?
- – Lynda infiltrated on December 30, 2021
- responder
- Hi Lynda, They should be thawed but cold. Hope you like!
  – Jenn on Dec 30, 2021
  responder
The shrimp cocktail is always classic and classy, as is a Caesar salad, a perfect steak, a juicy tender lobster tail or a dry martini, three olives please hold the vermouth. The actual meal is set aside for baked puff pastries and "delicious sauces". No thanks.
No ma'am, shrimp cocktail is not retro, it's real, it's simple, it's always in style. The classic never goes out of style.
- —Frank on December 30, 2021
- responder
I like old laurel seasoning for cooking shrimp.
Just a suggestion.
100% em Jenn's Cocktailsauce.
Simple and delicious 🙂
Joe B
- — Joseph Brennan on December 30, 2021
- responder
One question I have, why is there sugar in the kitchen? I've never done it, but I wanted to know what it's for. Thank you very much.
- —William on December 30, 2021
- responder
(Video) Chef Juno makes a prawn cocktail
- Hi William, You can't taste it, but it does bring out the sweetness of the shrimp.
  – Jenn on Dec 30, 2021
  responder
My favorite way to make shrimp cocktail appetizers:
Just buy 16 to 20 frozen, cooked, peeled and gutted shrimp.
Then defrost, clean, cool and serve.
this is easier and the taste is very good.
- - Tom Williams on December 30, 2021
- responder
What about the vein inside the shrimp ("belly")? I usually remove them too. It doesn't seem to be part of the spawning process when you buy frozen spawned shrimp.
- — Carol Schaengold on December 30, 2021
- responder
- Hi Carol, I won't bother removing this unless it's really obvious.
  – Jenn on Dec 30, 2021
  responder
Buy wild shrimp without added chemicals. They add a chemical to the shrimp to allow them to go through the degreasing machine. So what is it? It's an additive called sodium tripolyphosphate, or STPP for short, used to make shellfish firmer, softer and shinier. Seafood producers can dip their seafood in a quick STPP chemical bath to achieve these effects. You may have to work harder in the peeling process, but I guarantee a better end result.
- — Charles on December 30, 2021
- responder
- Totally agree about! I cooked two batches of 8-12 shrimp. One was just raw shrimp. The other was the EZ Peel. The difference was impressive. Buy larger, untreated shrimp. Less work, better results
  — Charles II. on December 30th
  responder