Romantic Shrimp Cocktail (Printable version)
Succulent shrimp with tangy homemade cocktail sauce. An elegant, quick appetizer ideal for romantic dinners and special celebrations.
# Ingredient list:
→ Shrimp
01 - 7 ounces raw shrimp, peeled and deveined, tails on
02 - 1/2 lemon, sliced
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black peppercorns
05 - 2 cups water
→ Cocktail Sauce
06 - 3 tablespoons ketchup
07 - 1 tablespoon prepared horseradish
08 - 1 teaspoon fresh lemon juice
09 - 1/2 teaspoon Worcestershire sauce
10 - 1/4 teaspoon hot sauce, optional
11 - Pinch of salt
→ Garnish
12 - 2 lemon wedges
13 - 2 tablespoons fresh parsley, finely chopped
# Directions:
01 - In a medium saucepan, combine water, lemon slices, salt, and black peppercorns. Bring to a rolling boil over high heat.
02 - Add shrimp to boiling liquid and reduce heat to maintain a gentle simmer. Cook until shrimp are pink and just opaque throughout, approximately 2 to 3 minutes.
03 - Using a slotted spoon, transfer cooked shrimp immediately to a bowl filled with ice water. Allow to cool completely, then drain and pat dry with paper towels.
04 - In a small bowl, whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce if desired, and a pinch of salt until fully combined.
05 - Arrange chilled shrimp on a serving platter or divide between two stemmed cocktail glasses. Place cocktail sauce in a small serving dish. Garnish with lemon wedges and fresh parsley. Serve immediately.
# Expert Tips:
01 -
- The ice bath technique guarantees that perfect snappy texture you simply cant get from store-bought versions.
- The balance of spicy horseradish and sweet ketchup in the homemade sauce creates a flavor explosion that will make your taste buds dance.
02 -
- Leaving the tails on isnt just for presentation it provides a handle that keeps fingers clean during this otherwise messy finger food experience.
- The ice bath after cooking isnt optional its what stops the residual heat from turning your perfectly cooked shrimp into a rubbery disappointment.
03 -
- Use shell-on shrimp for poaching, then peel them afterward this protects the delicate meat and imparts more flavor, though it requires a bit more work.
- For the ultimate presentation hack, make a small cut along the inner curve of each cooked shrimp so they lay flat instead of curling this creates the impressive restaurant-style appearance that looks deceptively professional.