📝 About This Recipe
This timeless classic elevates the humble shrimp to a gourmet experience through a delicate court bouillon poaching method that ensures every bite is snap-fresh and infused with aromatics. Paired with a bold, house-made cocktail sauce featuring a double-hit of horseradish and a splash of citrus, it strikes the perfect balance between sophisticated elegance and nostalgic comfort. Whether served at a black-tie gala or a casual summer brunch, this dish remains the gold standard of seafood starters.
🥗 Ingredients
The Shrimp
- 1.5 pounds Jumbo Shrimp (16-20 count, peeled and deveined, tail-on)
The Poaching Liquid (Court Bouillon)
- 8 cups Water (filtered)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 piece Lemon (halved and juiced)
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Black Peppercorns (whole)
- 3-4 sprigs Fresh Parsley
- 1 piece Bay Leaf (dried)
Signature Cocktail Sauce
- 1 cup Ketchup (high-quality, preferably organic)
- 3-4 tablespoons Prepared Horseradish (extra hot, drained of excess liquid)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Hot Sauce (such as Tabasco)
For Garnish
- 1 piece Lemon Wedges (cut into 6 wedges)
- 1 tablespoon Fresh Chives (finely minced)
- 2-3 pieces Celery Hearts (tender inner leaves only)
👨🍳 Instructions
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1
Prepare an 'ice bath' by filling a large bowl with equal parts ice and cold water. Set this aside; it will stop the shrimp from overcooking later.
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2
In a large pot, combine the 8 cups of water, white wine, lemon juice (and the spent halves), Old Bay, peppercorns, parsley, and bay leaf.
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3
Bring the poaching liquid to a rolling boil over high heat, then reduce the heat to low and simmer for 10 minutes to allow the aromatics to infuse the water.
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4
Increase the heat back to medium-high until the liquid is at a gentle simmer. Add the shrimp all at once.
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5
Turn off the heat immediately. Cover the pot and let the shrimp poach in the hot liquid for 3-5 minutes. They are done when they turn opaque and form a 'C' shape.
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6
Using a slotted spoon, quickly transfer the shrimp from the hot liquid directly into the prepared ice bath. Let them chill for at least 5-10 minutes.
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7
While the shrimp are cooling, prepare the sauce. In a medium bowl, whisk together the ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce.
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8
Taste the sauce and adjust the heat by adding more horseradish if desired. Cover and refrigerate for at least 15 minutes to let flavors meld.
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9
Remove the cooled shrimp from the ice bath and pat them thoroughly dry with paper towels. Excess water will dilute the sauce and ruin the texture.
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10
To serve, place a small ramekin of the cocktail sauce in the center of a chilled platter or individual martini glasses.
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11
Arrange the shrimp around the rim of the glass or neatly on the platter. Garnish with lemon wedges, celery hearts, and a sprinkle of minced chives.
💡 Chef's Tips
Always use raw shrimp rather than pre-cooked for the best texture and flavor. Do not overcook; shrimp that curl into an 'O' shape are overdone and will be rubbery. Drain your horseradish through a fine-mesh sieve before adding to the sauce to prevent it from becoming watery. For a deeper flavor, make the cocktail sauce a day in advance to let the spice develop. If using frozen shrimp, thaw them completely in the refrigerator overnight before poaching.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry sparkling wine or a classic Gin Martini with a lemon twist. Serve alongside buttery garlic crostini for an added crunch. For a modern twist, add a teaspoon of vodka to the cocktail sauce for a 'Bloody Mary' style kick. Present on a bed of crushed ice to keep the shrimp at the perfect temperature throughout the meal. Complement the starter with a simple wedge salad or oysters on the half shell.