Description
This classic Poached Shrimp Cocktail recipe features tender shrimp gently poached in a flavorful herb-infused broth, served chilled with a tangy and spicy cocktail sauce made from ketchup, horseradish, lemon juice, and hot sauce. Perfect as an elegant appetizer, this dish balances the sweetness of shrimp with zest and a hint of heat.
Ingredients
Scale
Shrimp and Poaching Broth
- 1 ½ pound raw shell-on shrimp (deveined and thawed if frozen, 16–20 count)
- ½ small onion (peeled and quartered or use shallot)
- 4 stems fresh oregano (or use parsley)
- 4 stems fresh dill
- 1 bay leaf
Cocktail Sauce
- 1 cup ketchup
- 3 tablespoons prepared horseradish (or more to taste)
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (or more to taste)
Instructions
- Make the Cocktail Sauce: In a bowl, combine the ketchup, prepared horseradish, lemon juice, and hot sauce. Mix well until smooth. Set aside to allow the flavors to meld together while the shrimp cooks.
- Prepare Shrimp: If the shrimp are not deveined, use a sharp knife to cut along the backs of the shrimp through the shells and just into the flesh to expose the veins. Remove veins carefully and peel the shrimp, reserving the shells for the poaching stock.
- Prepare Poaching Broth: In a large stockpot, bring water to a boil and season generously with salt. Add the quartered onion, fresh oregano, dill, bay leaf, and the reserved shrimp shells. Let the mixture return to a boil, then reduce heat and simmer gently for 10 minutes to create a flavorful broth.
- Cook the Shrimp: Bring the poaching broth back to a rolling boil, then add the peeled shrimp. Cover the pot and cook for 3-4 minutes, or until the shrimp turn pink and are opaque, indicating they are cooked through.
- Cool the Shrimp: Using a slotted spoon, remove the shrimp from the pot and immediately place them into an ice bath to stop the cooking process. Allow them to cool completely, then pat dry with paper towels.
- Serve: Transfer the chilled shrimp to a serving bowl and serve alongside the prepared cocktail sauce for dipping.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted if unavailable.
- The shrimp stock made from the shells can be saved and used as a base for seafood soups or risottos.
- Adjust the horseradish and hot sauce in the cocktail sauce to suit your preferred spice level.
- Ensure shrimp are not overcooked to maintain sweetness and tenderness.
- Serving shrimp chilled enhances the cocktail’s refreshing quality.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: poached shrimp, shrimp cocktail, appetizer, seafood, cocktail sauce, horseradish sauce, easy shrimp recipe
