📝 About This Recipe
A timeless appetizer that defines culinary elegance, featuring succulent, chilled jumbo shrimp served with a punchy, homemade cocktail sauce. This recipe elevates the classic by poaching the shrimp in a fragrant citrus and herb court bouillon, ensuring every bite is infused with bright, clean flavors. It is the ultimate refreshing starter for dinner parties, holiday gatherings, or a sophisticated night in.
🥗 Ingredients
Poaching Liquid (Court Bouillon)
- 8 cups Water
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 Lemon (halved)
- 1/2 Yellow Onion (roughly sliced)
- 1 stalk Celery (chopped into large chunks)
- 10-12 pieces Black Peppercorns (whole)
- 2 Bay Leaves (dried)
- 2 tablespoons Kosher Salt
- 3 sprigs Fresh Parsley
The Shrimp
- 1 pound Jumbo Shrimp (16-20 count, peeled and deveined, tails left on)
Zesty Cocktail Sauce
- 1 cup Ketchup (high-quality brand preferred)
- 2-3 tablespoons Prepared Horseradish (drained; adjust for heat)
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Hot Sauce (such as Tabasco)
- 1 pinch Celery Salt
For Garnish
- 4 pieces Lemon Wedges (for serving)
- 1 sprig Fresh Parsley or Microgreens (for decoration)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large mixing bowl with equal parts ice and cold water. Set this aside near your stove.
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2
In a large stockpot, combine the 8 cups of water, white wine, onion, celery, peppercorns, bay leaves, salt, and parsley sprigs.
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3
Squeeze the juice from the halved lemon into the pot and then drop the rinds in as well for extra citrus oil infusion.
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4
Bring the mixture to a rolling boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes to allow the aromatics to flavor the water.
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5
Return the liquid to a very gentle simmer. Add the cleaned shrimp to the pot all at once.
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6
Poach the shrimp for 2 to 3 minutes. Watch closely: they are done when they turn opaque, pink, and curl into a loose 'C' shape. Do not let them curl into a tight 'O', as this indicates overcooking.
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7
Using a slotted spoon, immediately transfer the shrimp from the hot liquid into the prepared ice bath to stop the cooking process instantly.
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8
Let the shrimp chill in the ice bath for about 5 minutes until they are cold to the touch.
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9
Drain the shrimp and pat them very dry with paper towels. Moisture on the surface will prevent the sauce from sticking.
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10
In a medium bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and celery salt until smooth.
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11
Taste the sauce and adjust the horseradish for more 'kick' or lemon juice for more brightness if desired. Chill the sauce for at least 15 minutes before serving.
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12
To serve, hang the shrimp around the rim of a chilled martini glass or arrange them neatly on a platter lined with crushed ice.
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13
Place the cocktail sauce in a small ramekin in the center and garnish with fresh lemon wedges and a sprig of parsley.
💡 Chef's Tips
Always use 'tail-on' shrimp as the tail acts as a natural handle for dipping. Never skip the ice bath; it is the secret to achieving that signature 'snap' in the shrimp texture. For the best flavor, make the cocktail sauce a few hours in advance to let the horseradish flavors meld. If you want a more rustic sauce, use freshly grated horseradish root instead of the bottled variety. Patting the shrimp dry after the ice bath is essential so the sauce clings to the meat rather than watering down.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Champagne or a dry Sauvignon Blanc. Serve alongside buttery saltine crackers or toasted baguette rounds for added crunch. Present on a bed of shaved ice to keep the shrimp perfectly chilled throughout the meal. Add a side of pickled cucumbers or radishes for a refreshing, acidic palate cleanser.