Name: Shrimp Cocktail with Dipping Sauces
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 1/2 cup mayonnaise; 1 tablespoon drained green peppercorns in brine plus 1 teaspoon brine; 1/2 teaspoon granulated sugar; 1/2 cup ketchup; 1 tablespoon prepared horseradish; 1/4 teaspoon celery seed; 2 dashes Worcestershire sauce

Directions

Watch how to make this recipe.

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.

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Shrimp Cocktail with Dipping Sauces

Shrimp Cocktail:

Peppercorn Remoulade Sauce:

"Bloody" Cocktail Sauce:

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