Shows
In the Kitchen
Shrimp Cocktail with Dipping Sauces
- Level: Easy
- Total: 50 min (includes chilling time)
- Active: 15 min
- Yield: 4 to 6 servings
Share This Recipe
- 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.
My Private Notes
Episode:
Ghoulish Gatsby
Categories:
More from:
Wickedly Delicious Halloween Appetizers
Looking for Something Else?
Classes You May Also Like
PREMIUM
Hugh Acheson
Pickled Shrimp
12m
Easy
CLASS
PREMIUM
Bobby Flay
Fried Green Tomatoes with Blackened Shrimp
23m
Easy
CLASS
PREMIUM
Jeff Mauro
Agave-Glazed Shrimp
20m
Easy
CLASS
PREMIUM
Ming Tsai
Shrimp and Mango Summer Rolls
24m
Easy
CLASS
Take a Class on
Food Network Kitchen
Amanda Freitag
Shrimp Cocktail
23m
Easy
CLASS
Rick Bayless
Mexican-Style Shrimp Cocktail
11m
Easy
CLASS
