This homemade shrimp cocktail features tender poached shrimp paired with a zesty, from-scratch cocktail sauce made with fresh horseradish, ketchup, and hot sauce. It's an elegant appetizer that tastes restaurant-quality but comes together in under 30 minutes.
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In a small bowl, combine ketchup, Worcestershire sauce, lemon juice, grated fresh horseradish, and hot sauce. Mix well to create the cocktail sauce.
Peel and devein the raw shrimp, leaving the tails on if desired.
In a large pot, bring water to a boil. Add celery, smashed garlic, halved lemon (squeezing the juice in), fresh parsley, fresh tarragon, black peppercorns, and Old Bay seasoning to create the poaching broth.
Add the prepared shrimp to the boiling poaching liquid and cook for 90 seconds, until they are pink and opaque.
Immediately remove the shrimp from the pot and transfer them to an ice bath to stop the cooking process and chill them quickly.
To serve, spoon the cocktail sauce into a coupe or martini glass. Arrange the chilled shrimp around the rim of the glass. Garnish with lemon wedges and fresh tarragon sprigs.
Store cooked shrimp in an airtight container for up to 3 days; serve chilled. Cocktail sauce keeps refrigerated for up to 3 days. Assemble just before serving to prevent sogginess.
Shrimp are done when they turn opaque pink and curl into a tight C-shape, usually 3-4 minutes in simmering water. Overcooked shrimp becomes rubbery.
Yes, the cocktail sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually improve as they meld.
Use fresh horseradish root, grated, or prepared horseradish (the bottled kind in the condiment aisle). Avoid horseradish sauce, which contains dairy.
Yes, use Tabasco, sriracha, or cayenne pepper to taste. Start with a few drops and adjust for your heat preference.
One pound of shrimp typically serves 4-6 people as an appetizer, depending on portion size.
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