Gulf Shrimp Cocktail
Chilled, perfectly-poached Gulf shrimp with a bright, horseradish-kicked cocktail sauce — a raw-bar staple on our grazing tables.
Ingredients
- 2 lbs large Gulf shrimp (16–20 count), peeled and deveined, tails on
- 1 lemon, halved
- 2 bay leaves
- 1 tbsp Old Bay or shrimp-boil seasoning
- 1 cup ketchup
- 3 tbsp prepared horseradish
- 2 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- Hot sauce, to taste
Method
- Bring a large pot of water to a boil with the halved lemon, bay leaves, and Old Bay.
- Add the shrimp and cook 2–3 minutes, just until pink and curled.
- Drain and plunge into an ice bath to stop the cooking, then chill.
- Whisk the ketchup, horseradish, lemon juice, Worcestershire, and hot sauce; chill.
- Arrange the shrimp around the sauce and serve cold.
A raw-bar staple we love for cocktail hours and grazing tables.