However old-fashioned it may seem, shrimp cocktail is a classic. It is a great precursor to any meal, or the perfect first course to a multi-course meal such as the Feast of the Seven Fishes that is a Christmas Eve tradition. I have updated this party standby with a zesty homemade sauce that packs a flavorful punch thanks to ketchup, chili sauce, and Worcestershire sauce.
Technically, the shrimp is seasoned twice here: once when the shrimp is boiled and a second time when it hits the sauce right before you bite into it. One taste and you’ll know: this old-timer isn’t going away anytime soon.
Shrimp CocktailCourse: AppetizersCuisine: American, ItalianDifficulty: Easy
Kosher salt and freshly ground pepper
For the shrimp:
2 bay leaves
1 lemon, quartered, plus wedges for serving
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 pound (about 24) large shrimp, peeled and deveined, tails intact
For the cocktail sauce:
1/3 cup sweet chili sauce (such as Heinz)
1/4 cup ketchup
Juice of 1 lemon
2 tablespoons horseradish, drained
1 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
- Make the cocktail sauce: Combine the chili sauce, ketchup, lemon juice, horseradish, hot sauce and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate at least 1 hour before serving.
- Make the shrimp: Combine 8 cups water, the bay leaves, quartered lemon, peppercorns, coriander seeds and 2 tablespoons salt in a large saucepan. Bring to a boil, then reduce the heat to medium low and add the shrimp. Simmer until the shrimp curl slightly and are just cooked through, about 4 minutes. Remove the shrimp to a plate with a slotted spoon; refrigerate until chilled, about 1 hour. Serve with the cocktail sauce and lemon wedges.