Shrimp Cocktail
A successful shrimp cocktail relies on the contrast between the cold, crisp shrimp and a biting, spicy cocktail sauce. Avoid the pre-cooked, water-logged versions sold in bags; the difference in texture when you poach them yourself is significant.
Temperature control is your only challenge.
Ensure your ice bath is prepared before the shrimp even touch the heat. If you leave them in the water a second too long after they curl into a tight 'C', they lose their snap.
- Large stockpot
- Slotted spoon
- Large mixing bowl for ice bath
- Fine mesh sieve
What goes in.
- 2 lblarge shrimp (16-20 count), peeled and deveined with tails left on
- 1lemon, sliced
- 1 tsppeppercorns
- 2bay leaves
- 1/2 cupketchup
- 2 tbspprepared horseradish, drained
- 1 tbspfresh lemon juice
- 1/2 tspWorcestershire sauce
Stopping the cook
The moment the shrimp turn pink and opaque, they must move immediately from boiling water to an ice-filled bowl. This jump in temperature firms the flesh and prevents the residual heat from turning the shrimp chalky.
The method.
Prepare the poaching liquid
Fill your pot with enough water to cover the shrimp. Add lemon slices, peppercorns, bay leaves, and a generous palm-full of salt. Bring to a simmer for 10 minutes to infuse the water, then turn off the heat.
Poach the shrimp
Bring the liquid back to a gentle simmer. Drop the shrimp in and watch them closely. They are done the moment they turn pink and form a 'C' shape; if they curl into an 'O', they are overcooked.
Shock
Use a slotted spoon to move the shrimp directly into a bowl filled with water and ice. Let them sit for 5 minutes until fully chilled.
Mix the sauce
Whisk the ketchup, horseradish, lemon juice, and Worcestershire sauce in a small bowl. Taste; if you want more heat, add another teaspoon of horseradish.
Assemble
Pat the shrimp dry with paper towels. Arrange them around a bowl of sauce or on individual plates.
Other turns to take.
Spicy Arbol
Add a teaspoon of finely minced dried arbol chili to the sauce for a deeper, lingering heat.
Citrus-Herb
Add fresh parsley stems and a splash of white wine to the poaching water for a cleaner finish.
When it doesn't go to plan.
Always leave the shells on if you have the time to peel them later; they hold the natural moisture better during poaching.
Dry the shrimp thoroughly after the ice bath so the sauce clings to the meat instead of sliding off.
If the shrimp are very large, pull them at the 3-minute mark and cut into one to check the center.
The ones that keep coming up.
Why does my shrimp taste rubbery?
You likely overcooked them. Shrimp cook very fast; once the flesh is opaque and pink, they are finished. The residual heat in a pile of shrimp will keep cooking them even after you pull them out of the water.
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