17
Shrimp Cocktail is a classic appetizer that combines tender poached shrimp with a zesty, flavorful cocktail sauce. This recipe provides a perfect balance of spices, creating a refreshing and elegant dish. Follow the steps to prepare this delicious appetizer in just under an hour.
Ingredients
- Salt: ¼ teaspoon
- Dry white wine: 1 cup
- Shrimp: 450 g
- Black peppercorns: 4 pieces
- Coriander seeds: 5 pieces
- Bay leaf: ½ piece
- Parsley: 5 sprigs
- Tarragon leaves: 1 sprig
- Sea salt: 1 teaspoon
- Lemon juice: 2 teaspoons
- Ground black pepper: ¼ teaspoon
- Ketchup: 1 cup
- Horseradish: 35 g
- Ground chili pepper: 1 teaspoon
- Cayenne pepper: pinch
Method
- Prepare the cocktail sauce: In a bowl, mix together the ketchup, horseradish, sea salt, ground black pepper, chili pepper, cayenne pepper, and half of the lemon juice. Set the sauce aside for serving.
- Clean the shrimp: Peel and devein the shrimp, leaving the tails intact. Set the shrimp aside and use the shells to make the cooking broth.
- Prepare the shrimp broth: In a pot, combine the shrimp shells, 3 cups of water, and sea salt. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. Strain the broth, discarding the shells.
- Cook the shrimp: Bring the strained broth back to a boil and add the remaining ingredients (white wine, black peppercorns, coriander seeds, bay leaf, parsley, and tarragon). Let the broth boil for 2 minutes. Turn off the heat, add the shrimp to the broth, cover the pot, and let the shrimp poach for 8-10 minutes, until they turn pink and are cooked through.
- Chill the shrimp: Transfer the cooked shrimp to an ice bath to stop the cooking process. Once chilled, pat them dry with a towel.
- Serve: Arrange the shrimp in serving glasses or a dish. Serve alongside the cocktail sauce, garnishing with a slice of lemon if desired. Enjoy!