Classic shrimp cocktail
Plump shrimp gently poached in lemony water, chilled fast in an ice bath and served with a zippy homemade horseradish cocktail sauce.
- Prep
- 6 min
- Cook
- 12 min
- Serves
- 4
- Per serve
- 130 kcal
Ingredients
Method
Bring about 2 quarts of water to a boil in a kettle or covered pot. Fill a large bowl with ice and cold water and set it next to the stove.
Pour the boiling water into a large pot over high heat with the salt, lemon slices and bay leaf and bring back to a rolling boil.
Add the shrimp, turn off the heat, cover and let them poach, stirring once, until pink, curled into a loose C and opaque all the way through, about 3 minutes.
Drain and tip the shrimp straight into the ice water. Leave them until cold to the touch.
While they chill, stir together the ketchup, horseradish, lemon juice, Worcestershire and hot sauce. Taste and add more horseradish if you like it hot.
Drain the shrimp and pat dry with paper towels. Serve on ice or a chilled platter with the cocktail sauce and lemon wedges.
Tips
- Take the shrimp out as soon as they're opaque. A tight O shape means they're overcooked and will be rubbery.
- Cook and chill the shrimp up to a day ahead and keep them covered in the fridge. Don't leave them out of the fridge (or off ice) for more than 2 hours at a party.
- Most US Worcestershire sauce is gluten-free, but check the label, and note it contains anchovies.
