Active Time
25 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6

This reimagined shrimp cocktail from chef Stefan Jarausch features a vibrant horseradish cocktail sauce that includes big chunks of chopped shrimp. He reserves a few jumbo shrimp for dipping into the sauce. Slideshow: Fast and Healthy Shrimp Recipes

How to Make It

Step 1    

In a large saucepan, combine 1 gallon of water with the 8 lemon wedges, the bay leaf, peppercorns, Old Bay and 1 teaspoon of salt and bring to a boil. Add the shrimp and return to a boil. Remove from the heat, cover and let the shrimp poach until just opaque throughout, about 5 minutes. Drain and rinse the shrimp with cold water, then refrigerate until chilled, 30 minutes.

Step 2    

In a medium bowl, mix all of the remaining ingredients and season with salt and pepper. Cut 12 of the shrimp into 1-inch pieces and fold them in. To serve, spoon the chopped-shrimp salad into 6 glasses or bowls and top with the remaining whole shrimp. Garnish with freshly grated horseradish and lemon wedges.

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