Perfect Shrimp Cocktail
An elegant method for perfectly cooked shrimp cocktail that is both easy and foolproof.
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Instructions
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Start boiling 10 cups water with 2 tablespoons fine salt, 1 1/2 tablespoons granulated sugar, 1 tablespoon whole black peppercorns, 4 fresh tarragon sprigs, and 1 halved lemon (juiced, then added with spent halves). Once boiling, remove from heat and let stand 8 minutes until 180F.
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Devein 1 1/2 pounds unpeeled raw jumbo shrimp.
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Add shrimp to the hot liquid and poach off heat for 3 minutes until firm and opaque.
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Prepare an ice bath. Transfer cooked shrimp to a sealed plastic bag, submerge in ice water, and cool for 8-10 minutes.
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Whisk together 1 cup cocktail sauce, 1 1/2 tablespoons prepared horseradish, 1/4 teaspoon ground black pepper, and 1 1/2 tablespoons lemon juice with zest from the remaining lemon to make the dipping sauce.
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Remove shrimp from the bag and peel, leaving tails on.
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Arrange shrimp on a serving platter with crushed ice, serving with the prepared cocktail sauce and lemon wedges.