Shrimp Cocktail
For the Cocktail Sauce
½ cup ketchup
¼ cup chili sauce
4 tablespoons horseradish
2 teaspoons Worcestershire
1-2 tablespoons lemon juice
For the Shrimp
3 quarts cold water
½ onion sliced
1 lemon halved, for shrimp boil
2 cloves garlic peeled and bruised
2-3 sprigs fresh tarragon optional, or parsley
1 tablespoon seafood seasoning such as Old Bay (or opt for a no-salt seasoning to reduce sodium content)
1 teaspoon whole black peppercorns
1 bay leaf
1 pound jumbo shrimp shell on, deveined
ice bath for cooling shrimp
1 lemon cut into wedges, for garnish
For the Cocktail Sauce
Whisk ingredients together in a bowl and refrigerate at least 15 minutes, until chilled.
Ketchup, horseradish, and other ingredients for shrimp cocktail sauce in a white bowl on a marble countertop
For the Shrimp
In large pot, stir cold water, onion, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together. Squeeze in juice of lemon, then add lemon. Simmer and cook until flavors blend, about 15 minutes.
Large pot of water, lemon, onion, and spices for a shrimp boil
Bring liquid to rapid boil, then add shrimp. Cook until shrimp are bright pink outside and no longer transparent in the center, about 3-5 minutes.
Transfer shrimp to ice bath and immerse until cold. Drain water.
Ice bath of cooked shrimp
Arrange cold shrimp on platter and serve with chilled sauce and lemon wedge garnish.
Black platter with boiled shrimp, shrimp cocktail sauce, ice, and lemon.
For Storage
The cocktail sauce can be kept in an airtight container in the refrigerator for 1 to 2 weeks.
Boiled shrimp can be kept in an airtight container in the refrigerator for 2 to 3 days. Refrigerate within 2 hours of boiling.
Recipe courtesy of 40 Aprons.
Per serving: 198 calories, 2g fat, 1g saturated fat, 3g fiber, 11g sugar, 24g protein, 1483mg sodium