Shrimp Cocktail with Dipping Sauces
- Level: Easy
- Total: 50 min (includes chilling time)
- Active: 15 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 50 min (includes chilling time)
- Active: 15 min
- Yield: 4 to 6 servings
Ingredients
Shrimp Cocktail:
1/2 cup fresh flat-leaf parsley, leaves and stems separated
1 tablespoon black peppercorns
4 cloves garlic, smashed
1 lemon, halved
1/2 shallot, halved
Kosher salt
2 pounds peeled and deveined colossal shrimp, tail on
Peppercorn Remoulade Sauce:
1/2 cup mayonnaise
1 tablespoon drained green peppercorns in brine plus 1 teaspoon brine
1/2 teaspoon granulated sugar
"Bloody" Cocktail Sauce:
1/2 cup ketchup
1 tablespoon prepared horseradish
1/4 teaspoon celery seed
2 dashes Worcestershire sauce
Directions
- For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
- Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
- For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
- For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
- Serve the chilled shrimp over crushed ice with the dipping sauces alongside.
