Chilled Shrimp Cocktail with Horseradish Cocktail Sauce

Steps

1. Step 1

   Fill a large bowl with the ice and add cold water to cover; set it next to the stove. This is for cooling the shrimp the moment they come out of the pot.

   2 min

   • 4 cups ice
2. Step 2

   In a large pot, combine the water, the lemon halves (squeeze them in first), bay leaves, onion, garlic, peppercorns, salt and parsley stems. Bring to a boil over high heat, then lower to a gentle simmer and cook 5 minutes to build flavor.

   10 min

   • 2 quarts water
   • 1 lemon
   • 3 bay leaves
   • 1 small onion
   • 4 cloves garlic
   • 1 tbsp black peppercorns
   • 2 tbsp kosher salt
   • 1 small handful parsley stems
3. Step 3

   Turn off the heat and add the shrimp all at once. Let them sit in the hot liquid, stirring once, until they are pink and curled into a loose C shape, 2 to 3 minutes. Cut one in half to check: it should be opaque all the way through.

   3 min

   • 1 1/2 lb large shrimp (21–25 count)
4. Step 4

   Scoop the shrimp out with a slotted spoon and plunge them straight into the ice water. Leave them until completely cold, about 5 minutes, then drain well and pat dry. Keep covered in the fridge until serving.

   5 min, hands-off

5. Step 5

   Make the sauce: stir together the ketchup, horseradish, lemon juice, Worcestershire, hot sauce and a pinch of salt. Taste and add more horseradish or hot sauce if you want it sharper. Refrigerate at least 20 minutes so the flavors come together.

   20 min, hands-off

   • 3/4 cup ketchup
   • 3 tbsp prepared horseradish
   • 1 tbsp fresh lemon juice
   • 1 tsp Worcestershire sauce
   • 1/4 tsp hot sauce
   • salt
6. Step 6

   Serve the cold shrimp hooked around the rim of a bowl or piled on a platter, with the cocktail sauce in a small bowl and lemon wedges alongside.

   5 min

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026