Shrimp Cocktail
Servings
6servings
Servings
6servings
Ingredients
  • 2pounds shrimp
  • 3Tbsp kosher salt
  • 10sprigs fresh thyme
  • 3each bay leaves
  • 2tsp black peppercorns
  • 1/2tsp celery seeds
  • 2each lemons
  • 8cups ice
  • 1cup ketchup
  • 1/4cup prepared horseradish
  • 1tsp Worcestershire sauce
  • 1tsp lemon juice
  • 1/2tsp old bay seasoning
  • 1pinch cayenne pepper
Instructions
  1. In a large pot, combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds. Cook this mixture over medium-high heat, stirring occasionally, until the water registers 170 degrees and the shrimp are just barely beginning to turn pink, about 5-7 minutes.
  2. Remove the pot from the heat and add ¼ cup of fresh lemon juice, along with all of the lemon peels. Cover the pot and let the shrimp mixture rest until the shrimp are completely pink and firm, about 5-7 minutes. While the shrimp finishes cooking, set aside 8 cups of ice next to the pot. When the shrimp are bright pink, stir the ice into the pot and let the shrimp cool completely, about 5 minutes. Remove the cool shrimp from the pot and refrigerate until ready to serve.
  3. Whisk together the cocktail sauce ingredients and chill in the refrigerator until ready to serve.
Shrimp Cocktail
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
  • 2 pounds shrimp
  • 3 Tbsp kosher salt
  • 10 sprigs fresh thyme
  • 3 each bay leaves
  • 2 tsp black peppercorns
  • 1/2 tsp celery seeds
  • 2 each lemons
  • 8 cups ice
  • 1 cup ketchup
  • 1/4 cup prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 1/2 tsp old bay seasoning
  • 1 pinch cayenne pepper
Servings: servings
Units:
Instructions
  1. In a large pot, combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds. Cook this mixture over medium-high heat, stirring occasionally, until the water registers 170 degrees and the shrimp are just barely beginning to turn pink, about 5-7 minutes.
  2. Remove the pot from the heat and add ¼ cup of fresh lemon juice, along with all of the lemon peels. Cover the pot and let the shrimp mixture rest until the shrimp are completely pink and firm, about 5-7 minutes. While the shrimp finishes cooking, set aside 8 cups of ice next to the pot. When the shrimp are bright pink, stir the ice into the pot and let the shrimp cool completely, about 5 minutes. Remove the cool shrimp from the pot and refrigerate until ready to serve.
  3. Whisk together the cocktail sauce ingredients and chill in the refrigerator until ready to serve.
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