Chef John's Shrimp Cocktail

Cooking shrimp cocktail is easier than it may seem. Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a "fancy" restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 306 Calories

Ingredients

• 1 pinch salt
• 1 teaspoon lemon juice
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 teaspoon Worcestershire sauce
• ½ lemon
• ½ cup ketchup
• ¼ cup prepared horseradish
• ¼ cup chili sauce
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 3 quarts cold water
• ¼ onion, sliced
• 2 cloves garlic, peeled and bruised
• 2 sprigs fresh tarragon
• 3 drops hot sauce, or to taste
• 2 pounds shell-on deveined jumbo shrimp

Recipe Instructions

Step 1

For the poaching liquid: Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.

Step 2

For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.

Step 3

For the shrimp: Bring poaching liquid to a rapid boil. Cook shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain.

Step 4

Arrange cold shrimp on a platter and serve with chilled sauce.