Best Homemade Shrimp Cocktail

The best homemade shrimp cocktail features fresh, plump shrimp served with a tangy and flavorful cocktail sauce. The shrimp are typically boiled until tender, then chilled for a refreshing bite. The cocktail sauce is a zesty mix of ketchup, horseradish, Worcestershire sauce, and lemon juice, balancing sweetness and spice.

This classic appetizer is not only easy to prepare but also perfect for gatherings, offering a delicious combination of flavors and textures. Served on a platter with lemon wedges, it makes for an elegant and appealing dish that’s sure to impress guests.

Ingredients for the best homemade shrimp cocktail:

For the Shrimp:

• Shell-On Shrimp: Use large shrimp, ideally in the U/10-15 size range, meaning there are about 10 to 15 shrimp per pound. The shells will be used to create a flavorful poaching liquid.
• Dry Vermouth or White Wine: You’ll need 1 cup of either dry vermouth or a good dry white wine to enhance the broth’s flavor during cooking.
• Fresh Tarragon: A few sprigs of fresh tarragon add a lovely herbal note; if fresh isn’t available, you can substitute with 2 tablespoons of dried tarragon.

For the Cocktail Sauce:

• Prepared Horseradish: Use 1/4 cup of prepared horseradish (which is grated horseradish mixed with vinegar and salt) for a spicy kick. Make sure to drain it well before mixing.
• Celery Salt: 1 teaspoon of celery salt adds a unique flavor. If you only have ground celery seeds, use a 2:1 ratio of salt to seeds.
• Fresh Lemon Juice: 2 tablespoons of freshly squeezed lemon juice brighten the flavor of the sauce.
• Gin (optional): A small amount of 1 teaspoon can enhance the sauce’s flavor, but it can be omitted if you prefer not to use it.

Step by Step Process to Make Best Homemade Shrimp Cocktail

Step 1: Prepare the Cocktail Sauce:

Start by mixing your cocktail sauce ingredients in a bowl. Combine 1/4 cup of prepared horseradish, 1 teaspoon of celery salt, and 2 tablespoons of freshly squeezed lemon juice. If you’re using gin, add 1 teaspoon as well. Stir everything together and refrigerate to let the flavors meld. Reserve some fresh parsley to stir in just before serving for a fresh touch.

Step 2: Peel and Devein the Shrimp:

Take your shell-on shrimp and peel them, removing the shells while leaving the tails intact. Use a sharp knife or deveiner to remove the veins. Place the cleaned shrimp in the refrigerator to keep them chilled.

Step 3: Make the Poaching Liquid:

In a large pot, add the shrimp shells along with 1 cup of dry vermouth or white wine and any other flavorings you like, such as water, herbs, or spices. Bring this mixture to a boil and then let it simmer for about 20 minutes to extract the flavors from the shells.

Step 4: Strain the Broth:

After simmering, remove the pot from heat and strain the broth, discarding the shrimp shells and any solids. Return the strained liquid to the pot and bring it back to a boil.

Step 5: Poach the Shrimp:

Once the broth is boiling, add the peeled shrimp to the pot. Cover it tightly and let the shrimp cook in the residual heat for about 3 to 4 minutes, or until they turn opaque and are cooked through. Be careful not to overcook them, as they can become tough.

Step 6: Chill the Shrimp:

Prepare a large bowl filled with ice water and a pinch of salt. Once the shrimp are cooked, quickly transfer them to the ice water to stop the cooking process. Let them chill completely before draining and serving. Arrange the shrimp on a platter with the chilled cocktail sauce on the side, garnished with lemon wedges and parsley if desired.

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