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Old-School Shrimp Cocktail
Melissa Hart

Old-School Shrimp Cocktail

A cold ring of shrimp still works when the shrimp are properly poached instead of boiled into rubber. The sauce should be horseradish-forward and cold enough to cling. Keep the presentation simple; the dish already knows it is from a supper club.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs large raw shrimp peeled and deveined with tails on
  • 6 cups water
  • 1 lemon halved
  • 2 tsp kosher salt
  • 1 bay leaf
  • 3/4 cup ketchup
  • 3 tbsp prepared horseradish
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 tsp hot sauce

Method
 

  1. Bring the water, lemon halves, salt and bay leaf to a gentle boil in a large saucepan.
  2. Add the shrimp and cook for 2 to 3 minutes until opaque, curled into loose C shapes and 145°F in the center.
  3. Transfer the shrimp immediately to ice water for 3 minutes, then drain and pat them dry.
  4. Stir the ketchup, horseradish, lemon juice, Worcestershire and hot sauce together until smooth.
  5. Chill the shrimp and sauce separately for at least 1 hour, then serve one plate of shrimp with the sauce in a small bowl.