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Appetizer Savory Side Dish Snack  •  December 7, 2022

Classic Shrimp Cocktail

Classic Shrimp Cocktail
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Classic Shrimp Cocktail

Serves 4-6 (can be doubled!)
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Course Appetizer, Side Dish, Snack
Servings 4 people

Equipment

  • Medium pot
  • Slotted spoon
  • Large Bowl
  • Small Bowl

Ingredients
  

Cooking Liquid

  • 4 cups water
  • 2 cups dry white wine of choice
  • 1 medium onion quartered (you can leave the skin on)
  • 1 bulb fennel cut into large chunks
  • 3 celery stalks cut into large chunks (preferably the ones from the hearts that have the leaves attached)
  • 1 head of garlic cut in half
  • 1 lemon cut in quarters
  • ½ bunch of parsley
  • 2 bay leaves
  • 1 Tbsp black peppercorns
  • Kosher salt to taste
  • 1 lb. jumbo shrimp peeled and deveined (tails left on)

Cocktail Sauce

  • ⅓ cup chili sauce
  • ⅓ cup ketchup
  • 2-3 Tbsp prepared horseradish add to taste
  • 1 lemon zested
  • ½ lemon juiced
  • 1 Tbsp Worcestershire sauce
  • 2 tsp Sriracha more to taste
  • 2 tsp soy sauce

To serve:

  • EVOO for drizzling
  • 2 Tbsp freshly chopped chives
  • Flake salt
  • Lemon wedges

Instructions
 

  • Begin by preparing the cooking liquid. In a medium pot add water, wine, onion, fennel, celery, garlic, lemon, parsley, bay leaves, and peppercorns. Bring to a boil and reduce to a simmer. Season with salt.
  • Let simmer 30-45 minutes. Make sure the liquid remains at a soft simmer, as you don’t want the liquid to boil away!
  • Using a slotted spoon, remove most of the large pieces of vegetables (its ok if you don’t get all the little pieces out).
  • Prepare a large bowl with an ice bath.
  • Bring liquid to a boil and drop in shrimp. Stir to make sure the shrimp are submerged in the liquid. Turn off the heat and cover with a lid. Cook for 3-4 minutes until shrimp are pink and cooked through. This time will vary on the size of your shrimp, just keep an eye on them! You can remove one and cut a small bit off the top to make sure they are cooked.
  • Once cooked, immediately transfer to an ice bath. Once cold, strain shrimp from the water and pat dry with a paper towel. Keep refrigerated until ready to serve.
  • Next prepare the sauce. Add chili sauce, ketchup, horseradish, lemon zest, lemon juice, Worcestershire, sriracha, and soy sauce to a small bowl and mix until combined.
  • When ready to serve, remove shrimp from the fridge and toss with a drizzle of EVOO and fresh chives. Transfer to a chilled serving dish and sprinkle the top with a touch of flake salt. Serve with cocktail sauce and lemon wedges.
Keyword Seafood
Tried this recipe?Let us know how it was!

Tags

  • Seafood

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