“When my family dines out and craves tradition, warmth and a classic menu, our favourite restaurant is Winnipeg's famous 529 Wellington. Before we peruse the menu, we're ordering the shrimp cocktail. Luscious tangy homemade cocktail sauce and large plump icy cold shrimp. Delicious!
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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

529 Wellington Shrimp Cocktail Recipe2
  • Duration
  • Cook Time
  • Prep Time
  • 2 to 4Servings


Shrimp cocktail

  • 8 - 12 frozen raw shrimp (size 16/20), peeled, deveined

  • 1/4 cup cocktail sauce 

  • 1/2 teaspoon fresh lemon juice

Cocktail sauce

  • 2 tablespoons water

  • 2 tablespoons horseradish

  • 1/2 teaspoon Worcestershire sauce

  • 3/4 cup ketchup

  • 1 teaspoon fresh cilantro, finely chopped

  •  2 dashes Tabasco 

Court bouillon

  • 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. 

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