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Classic Shrimp Cocktail with Homemade Tangy Cocktail Sauce

Plump, cooked shrimp arranged around a small glass of bright red shrimp cocktail sauce.
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Create an elegant seafood appetizer with perfectly cooked, chilled shrimp served alongside a zesty, homemade cocktail sauce. This recipe delivers impressive results for entertaining.

Ingredients

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  • 2 lbs large shrimp, peeled and deveined (tails on optional)
  • 1 lemon, halved
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 cup ketchup
  • 2 tablespoons prepared horseradish, drained
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce (optional)
  • Ice for chilling

Instructions

  1. Prepare the shrimp: Fill a large pot with water, add the lemon halves, bay leaf, and salt. Bring the water to a rolling boil.
  2. Add the shrimp to the boiling water. Cook for 2 to 4 minutes, until the shrimp turn pink and opaque. Do not overcook.
  3. Immediately drain the shrimp and plunge them into a large bowl of ice water to stop the cooking process. Let them chill for 5 minutes.
  4. Drain the chilled shrimp well and pat them dry. Arrange them on a platter or in a glass bowl, ready for serving. Keep refrigerated until serving time.
  5. Make the homemade cocktail sauce: In a small bowl, whisk together the ketchup, drained horseradish, lemon juice, Worcestershire sauce, and hot sauce, if using.
  6. Taste the sauce and adjust the horseradish or lemon juice for your preferred tanginess.
  7. Serve the chilled shrimp immediately with the homemade cocktail sauce for dipping.

Notes

  • For the best presentation, arrange the shrimp around the rim of a martini glass filled with the cocktail sauce.
  • You can poach the shrimp up to one day ahead and store them covered in the refrigerator.
  • If you prefer a milder sauce, reduce the amount of horseradish used.

Nutrition

Find it online: https://www.unfoldrecipes.com/shrimp-cocktail-tangy-sauce-recipe/