Great shrimp cocktail recipes are all about the little things. Namely, guidance on the right shrimp for the job, how to cook them perfectly, and how best to achieve the classic balanced but zingy sauce. This one from former BA staffer Molly Baz gets all of those details right. (Catch her making the recipe.)
You’re looking for big, fat, just-cooked shrimp for this classic appetizer, so size and precision matter—the size will be printed on the bag of frozen shrimp at the grocery store, or ask your fishmonger about fresh, raw shrimp. We think 16–20 per pound is best for this recipe. (Otherwise, follow these guidelines: For 26–30, poach 1½ minutes; for 21–25, poach 2 minutes; for 13–15, poach 4 minutes; for 8–12, poach 5 minutes.)
No matter the size, cooking the shrimp with their shells on is key to keeping them tender. Also crucial: getting the poached shrimp into an ice water bath fast; dropping ice into the cooking liquid makes that simple. While the shellfish cool, make the cocktail sauce with horseradish, Tabasco, lemon, and Heinz Chili Sauce, which has a lot more going on flavor-wise than ketchup. (For a completely different feel, serve the shrimp with aioli or alongside guacamole with lime juice, cilantro, and some tortilla chips.)
Leave the tail on each shrimp to serve, scattering the otherwise peeled shrimp on ice, and garnish with lemon wedges.
For more shrimp recipe inspiration, check out this riff on Panamanian ceviche that can be made with frozen, deveined shrimp.
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
Shrimp
Cocktail Sauce and Assembly
Preparation
Shrimp
Step 1
Scoop 8 cups ice into a large bowl; set aside. Combine salt, sugar, and 6 cups water in a large saucepan. Cut lemons in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat. Add shrimp and poach, uncovered, 3½ minutes.
Step 2
Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath 10 minutes. Drain, pat dry, and peel. Pat dry again. Cover and chill until ready to serve.
Do Ahead: Shrimp can be poached and peeled 1 day ahead. Keep chilled.
Cocktail Sauce and Assembly
Step 3
Mix chili sauce, lemon zest, lemon juice, horseradish, pepper, and hot sauce in a small bowl. Cover and chill until ready to serve.
Step 4
Serve shrimp on cracked ice with lemon wedges and cocktail sauce alongside.
Do Ahead: Sauce can be made up to 1 day ahead. Keep chilled.
Editor's note: This recipe was originally printed in our July 2018 issue.
