Shrimp Cocktail with Dipping Sauces

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  • Level: Easy
  • Total: 50 min (includes chilling time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the chilled shrimp over crushed ice with the dipping sauces alongside.