Classic Shrimp Cocktail Recipes

CLASSIC SHRIMP COCKTAIL

Steps:

• Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
• Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
• Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
• To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

CLASSIC SHRIMP COCKTAIL

Steps:

• In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.
• Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.

RECIPE: MODERN SHRIMP COCKTAIL - HOW TO POACH SHRIMP

Steps:

• Make the cocktail sauce: Heat the oven to 350°. Line a baking sheet with parchment paper. Place the tomatoes and cayenne peppers onto the baking sheet, flesh-sides down. Drizzle with the olive oil and roast until the tomatoes are deep red and the skins are wrinkled, and the ends of the peppers begin to char, 16 to 18 minutes. Remove from the oven and let sit until cool enough to handle.
• Peel and discard the tomato skins and transfer the flesh to a blender along with the peppers. Add the remaining ingredients and blend until smooth. Make ahead: Cocktail sauce can be made up to 4 days ahead. Cover and chill.
• Make the shrimp: Bring a medium pot of heavily salted water to a boil. Add the garlic, lemon peel, bay leaves, Tabasco and black peppercorns. Reduce the heat to medium high and simmer for 15 minutes to allow the flavors to meld.
• Meanwhile, using kitchen shears, cut along the length of the back of the shrimp to expose the vein but still leaving the shell attached. Remove the vein and discard.
• Add the shrimp to the poaching liquid and cook until bright pink, 1½ minutes. Using a slotted spoon, transfer the shrimp to a paper towel-lined rimmed baking sheet and chill in the fridge for 30 minutes. Peel the shrimp, leaving the tails on. Squeeze the lemon half over the shrimp and toss.
• Serve the shrimp over crushed ice along with the cocktail sauce.

SHRIMP COCKTAIL

Steps:

• Make the shrimp: In a large bowl, toss together the shrimp and 2 teaspoons salt, and set aside. Keep the 8 cups ice nearby, either in another large bowl or directly in the icemaker tray of your refrigerator.
• Meanwhile, fill a large pot with 8 cups water, 1/2 cup salt, the chile powder and celery seeds, and bring to a boil. Remove the pot from the heat and add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes.
• Immediately dump the ice into the pot to stop the cooking, stirring occasionally, until the liquid is cool to warm or room temperature, about 1 minute. Pour the contents of the pot into a colander in the sink, then transfer the drained, celery seed-dotted shrimp to a large platter and refrigerate until ready to eat. Cut the lemons into quarters lengthwise, then cut each piece in half crosswise.
• Make the cocktail sauce: In a small bowl, stir the ketchup, lemon juice, horseradish and garlic to combine, and season to taste with salt, pepper and Tabasco sauce.
• Make the garlicky dill butter: Melt the butter in a small saucepan over medium-low heat or in the microwave. Add the garlic, dill, lemon juice and sugar to a small bowl and stir in the hot melted butter. Season generously with salt and pepper.
• Make the curried honey mustard: In a small bowl, stir the mayonnaise, mustard, honey, lemon juice, curry powder and cayenne to combine. Season to taste with salt and pepper. All three sauces can be stored in separate airtight containers in the refrigerator for up to 3 days. (The dill butter will need to be reheated in the microwave or on the stove over medium-low heat until liquid again.)
• To serve, cover a large platter with cubed or crushed ice, top with the poached and cooled shrimp and scatter the lemon pieces all over. Serve with one or more of the dipping sauces on the side.