Plump and Tender Shrimp Cocktail Recipe
Shrimp cocktail may be thought of as boring. But done right, it really rocks. Unless you hate shellfish - in which case I apologize. But if someone in your life loves shrimp cocktail - you are now prepared to rock their socks off one day. This is WAY better than buying the precooked shrimp. It seems labor intensive but once I made it one time I was surprised at how easy it was. Save time by cutting the veg ahead if you want. Serve with Aunt Sharyn’s Cocktail Sauce
- For the Shrimp:
- 2 pounds (900g) large or jumbo shrimp, shells removed (except for tail portion) and reserved, deveined if desired (see note)
- 2 tablespoons plus 1 teaspoon (28g) kosher salt, divided
- 1/2 teaspoon baking soda
- 2 quarts (1.9L) water
- 2 cups (480ml) dry white wine
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 1 fennel bulb, diced (optional)
- 3 medium cloves garlic, smashed
- 1 (2-inch) knob fresh ginger, peeled and thinly sliced
- 2 sprigs fresh tarragon (optional)
- 2 sprigs flat-leaf parsley
- Fresh juice of 1 lemon
In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator until thoroughly chilled, about 30 minutes.
Meanwhile, in a medium pot, combine 2 quarts water with white wine, celery, onion, fennel, garlic, ginger, tarragon, parsley, lemon juice, and remaining 2 tablespoons salt. Add reserved shrimp shells (if you have them). Bring to a simmer over medium heat, then lower heat and gently simmer for 20 minutes. Strain out and discard solids and return broth to pot.
Fill a large bowl with ice water. When shrimp are done chilling in the fridge, add to pot with broth. Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.
Using a slotted spoon, transfer shrimp to zipper-lock bags, making sure not to crowd too many shrimp into each bag. Seal bags, removing as much air as possible, and submerge in ice water, moving shrimp around in each bag, until cooled. I set a heavy plate on bags to hold them down in the water. Transfer zipper-lock bags to refrigerator until shrimp are thoroughly chilled, at least 30 minutes.
NOTES: Devein the shrimp if you prefer by slicing along their backs and removing the vein. Or do yourself a favor and buy them shells off (except for tails) and already deveined. Because life is too short.
Aunt Sharyn’s Cocktail Sauce
This is a recipe that is not a recipe. Very forgiving.
Heinz ketchup, 1 cup
Worcestershire, 2 tsp
Jarred horseradish, ¼ of the little jar it comes in (more or less to taste)
2 t lemon juice to offset tomato sweetness
Chill well and serve with Shrimp Cocktail.
Remoulade Sauce
This is a great alternative to traditional cocktail sauce when serving chilled cooked shrimp!
1 cup real mayonnaise (replace part or all of this with sour cream for a creamier version)
1/4 cup ketchup or chili sauce
1 tablespoon pickle juice (or 1/2 tablespoon vinegar)
1/2 teaspoon creole seasoning
2 teaspoons paprika
1/4 teaspoon mustard
1-4 teaspoons prepared horseradish (I like 1 teaspoon when serving with seafood, but more with a bloomin' onion, it's really up to your preference)
1 large clove minced garlic (about 1/4 teaspoon garlic powder)
Salt and pepper to taste
Cayenne pepper to taste
A few drops of Tabasco (Franks hot sauce works too!)
1 tablespoon freshly squeezed lemon juice (especially if serving with seafood)
Optional add-ins: Finely chopped green onion, fresh parsley, celery, tomato, and/or red bell pepper
Mix all together. Keep refrigerated. Serve with seafood, sandwiches, burgers, chicken, fries, onion rings, bloomin' onions, etc.
There are a lot of variations you can do here. Replace some (or all) of the mayo with sour cream for a creamier version. Use some mild chili sauce instead of ketchup for a great flavor. Use pickle juice for a tartar sauce-ish taste or vinegar for a little more neutral flavor. Add more or less horseradish, Cayenne, and Tabasco depending on how much of a kick you want. Add chopped peppers and onions for a chunkier sauce. No two remoulades need be alike.