There is something so comforting and familiar about it. And it's perfect every single time. Honestly, we've tried to recreate it at home a million times... and never quite get it. Until now. Here's 529's much longed-for shrimp cocktail recipe. Tested, tried and true, from our kitchen to yours.” —Mari Loewen
- Cook Time
- Prep Time
- 2 to 4Servings
8 - 12 frozen raw shrimp (size 16/20), peeled, deveined
1/4 cup cocktail sauce
1/2 teaspoon fresh lemon juice
2 tablespoons water
2 tablespoons horseradish
1/2 teaspoon Worcestershire sauce
3/4 cup ketchup
1 teaspoon fresh cilantro, finely chopped
2 dashes Tabasco
4 cups of water
1 clove garlic
1/4 teaspoon whole black peppercorns 1/2 fresh lemon, with rind
1/4 teaspoon pickling spice
1 teaspoon coarse salt
2 tablespoons white wine
For cocktail sauce, combine all ingredients in a large bowl. Set aside to chill.
For court bouillon, in large pot, combine all ingredients and bring to a boil. Remove from heat and strain. Place liquid back into pot, return to boil and poach shrimp, about 2 minutes. Remove shrimp with a slotted spoon and place in ice bath to chill. Drain on paper towels.
To serve, place 1/4 cup cocktail sauce into martini glass, top with shrimp and lemon wedges. Serve immediately.