Description
This classic Shrimp Cocktail recipe features perfectly poached jumbo shrimp served chilled with lemon wedges and optional cocktail sauce. The shrimp are cooked in aromatic water infused with celery, herbs, and spices, then quickly cooled to achieve a firm, juicy texture that’s perfect for an elegant appetizer or party platter.
Ingredients
Scale
Shrimp and Broth
- 1 ½ pounds jumbo shrimp
- 2 ribs celery
- 2 tablespoons kosher salt
- 3 sprigs fresh thyme
- 2 sprigs fresh parsley
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 lemon (divided)
For Serving
- Cocktail sauce (optional)
Instructions
- Prepare Poaching Liquid: Fill a medium saucepan two-thirds full with water. Add the celery, kosher salt, fresh thyme, fresh parsley, black peppercorns, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to infuse the flavors.
- Prepare the Shrimp: If the shrimp still have shells, remove them by cutting along the back of each shrimp shell from head to tail, leaving the tail intact for presentation. Devein the shrimp by lifting out the black vein with a small knife and discarding it. Repeat this process for all shrimp.
- Poach the Shrimp: Add the prepared shrimp and half of the lemon (sliced) into the simmering broth. Immediately remove the saucepan from heat and cover with a lid to allow the shrimp to gently cook in the residual heat.
- Check Doneness: Let the shrimp rest covered for 3 to 4 minutes until they turn pink and firm to the touch, ensuring they are fully cooked but not overdone.
- Cool the Shrimp: Prepare a medium bowl filled with ice water. Using a slotted spoon, transfer the poached shrimp into the ice water bath to stop the cooking process and chill them completely.
- Serve: Cut the remaining lemon half into wedges. Serve the chilled shrimp with lemon wedges and cocktail sauce on the side. Shrimp can be kept refrigerated for up to 24 hours before serving for convenience.
Notes
- Leave the tails on the shrimp for an elegant presentation and easy handling.
- Make sure not to overcook the shrimp to maintain tenderness and prevent a rubbery texture.
- The aromatic poaching broth can be reused as a flavorful base for seafood soups or sauces.
- For best freshness, consume shrimp cocktail within 24 hours of preparation.
- Cocktail sauce is optional but adds a classic tangy complement to the shrimp.
