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
1 lemon, cut into 8 wedges, plus more for garnish
1 bay leaf
1 teaspoon black peppercorns
1/2 teaspoon Old Bay Seasoning
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 It
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.
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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