New Shrimp Cocktail

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.

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  • Servings: 6

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Ingredients

  • 1 lemon, cut into 8 wedges, plus more for garnish
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon Old Bay Seasoning
  • Salt
  • Freshly ground pepper
  • 18 jumbo shrimp, shelled and deveined
  • 1 cup ketchup
  • 1/4 cup peeled, seeded and minced cucumber
  • 1 tablespoon minced red onion
  • 1 tablespoon finely grated peeled fresh horseradish (or jarred horseradish), plus more for garnish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 serrano chile, seeded and minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco

How to make this recipe

  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.
  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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