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Recipe courtesy of Trisha Yearwood

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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Shrimp Cocktail:

Peppercorn Remoulade Sauce:

"Bloody" Cocktail Sauce:


  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.

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