Shrimp Cocktail

Total Time:
43 min
20 min
20 min
3 min

about 6 servings

  • For the brine:
  • 4 cups water
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 36 shell-on medium-large shrimp
  • 1 cup ice
  • For the court bouillon:
  • 16 cups water
  • 1 tablespoon kosher salt
  • 1 tablespoon black peppercorns
  • 2 bay leaves, preferably fresh
  • 1 lemon, halved
  • Wasabi Cocktail Sauce, recipe follows
  • Wasabi Cocktail Sauce:
  • 1 cup chili sauce
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon prepared wasabi or horseradish
  • 1/4 teaspoon Worcestershire sauce
For the court bouillon:
  • Make the brine: In a large bowl, whisk together the water, salt, and sugar until dissolved. Add the shrimp and ice and let soak for 20 to 30 minutes. Drain.

  • Meanwhile, make the court bouillon: In a large saucepan, combine the water, salt, peppercorns and bay leaves. Squeeze the lemon juice into the water, add the lemon halves, and bring to a boil

  • Add the shrimp to the water and cook until they just turn opaque, about 3 minutes. Drain the shrimp, transfer to a baking sheet, and let cool.

  • When the shrimp are cool enough to handle, peel and de-vein them and chill in the refrigerator.

  • When ready to serve, divide the cocktail sauce among 4 martini glasses and hang the shrimp around the rims. Serve immediately.

Wasabi Cocktail Sauce:
  • In a medium bowl, whisk together all the ingredients. Store in the refrigerator until ready to serve.

  • Yield: about 1 cup

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