A classic shrimp cocktail featuring tender poached shrimp paired with a zesty homemade cocktail sauce made from fresh horseradish, ketchup, and bright citrus. This professional method ensures perfectly cooked shrimp and bold, balanced sauce every time.
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To make the prepared horseradish, peel the fresh horseradish root. Split it lengthwise, then thinly slice it against the grain.
Mince the sliced horseradish finely with a knife or in a food processor.
In a small bowl, combine the minced horseradish with a pinch of salt, 2 tablespoons of water, and 1 tablespoon of white vinegar. Mix well and set aside.
To make the cocktail sauce, combine ketchup, a pinch of kosher salt, a few dashes of hot sauce, and the juice of one lemon in a mixing bowl.
Add 2 tablespoons of the freshly prepared horseradish to the bowl and whisk until the sauce is smooth and well combined.
To poach the shrimp, place them in a saucepan. Add a pinch of salt, the juice of one lemon (and the squeezed lemon halves), and the crushed garlic cloves.
Cover the shrimp with cold water and place the saucepan over medium-high heat.
Bring the water up to temperature slowly, stirring occasionally. Cook for 3-4 minutes, or until the shrimp are opaque, white, and pink. Do not let the water reach a rolling boil.
Once cooked, immediately remove the shrimp from the hot water and spread them in a single layer on a sheet tray to cool quickly.
Place the sheet tray in the refrigerator to chill the shrimp completely.
To serve, place a small amount of shredded lettuce in the bottom of a cocktail glass. Top with a generous spoonful of cocktail sauce.
Arrange the chilled shrimp around the rim of the glass and serve immediately.
Store cooked shrimp and sauce separately in airtight containers for up to 3 days; assemble immediately before serving.
Large shrimp (16-20 count) are done when they turn opaque and curl slightly, typically 3-4 minutes in simmering salted water. Overcooked shrimp become rubbery.
Yes, homemade cocktail sauce keeps refrigerated for up to 5 days and actually improves in flavor as the horseradish flavors meld. Make it 1-2 days before serving for best results.
Store cooked shrimp and sauce separately in airtight containers for up to 3 days. Assemble just before serving to keep shrimp from absorbing sauce and becoming mushy.
Prepared horseradish is more pungent due to vinegar content and will alter the sauce flavor; start with half the amount and adjust to taste.
Two pounds of large shrimp (16-20 count) yields approximately 6-8 appetizer servings, or 4 main-course servings with crusty bread.
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