Shrimp Cocktail with a Kick
Shrimp cocktail is always the first of the hors d’oeuvres to disappear! Why? The succulent shrimp is so crisp and refreshing to the palate, and the cocktail sauce kicks things up a notch and creates a lingering heat with each bite. The coolness of the chilled shrimp is ideal for softening the blow of the punch from the cayenne, horseradish, and Tabasco trio, so dig in and enjoy!
Yields approximately 2 dozen shrimp and 1 cup (240 ml) cocktail sauce
2 quarts water
2 tablespoons (30 ml) Old Bay Seasoning
1⁄4 teaspoon (20 ml) cayenne pepper
Juice of 1 lemon, divided use
1 (1-pound) bag frozen, raw, uncooked large shrimp, peeled and deveined
3⁄4 cup (960 ml) tomato purée
1⁄4 cup (960 ml) tomato paste
1⁄4 cup (960 ml) horseradish
Zest of 1⁄2 lemon
1 tablespoon (15 ml) Tabasco sauce
- For Shrimp: Bring water to a boil in a large stock pot. Stir in Old Bay, cayenne pepper, and the juice from 1⁄2 lemon until well blended. Add in raw shrimp and turn down heat. Simmer for about 2 minutes, or until shrimp is opaque/pink and the edges just start to curl. Remove from heat, strain, and place on ice to halt the cooking process.
- For Cocktail Sauce: In a medium mixing bowl, combine the leftover lemon juice, tomato purée, tomato paste, horseradish, lemon zest, and Tabasco sauce. Whisk until well blended and refrigerate along with the shrimp.
- Best served chilled with shrimp displayed evenly on a large platter, around a small serving dish of cocktail sauce centered in the middle, with lemon slices to garnish.
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Shrimp Cocktail with a Kick pairs crisp, chilled shrimp with a cocktail sauce that bites back. The shrimp simmer briefly in Old Bay and lemon, then get plunged onto ice so they stay snappy. The sauce layers tomato, horseradish, and Tabasco for a lingering heat that the cool shrimp soften perfectly.
Pro Tips
- Simmer the shrimp for just 2 minutes — they're done the moment they turn opaque and the edges just begin to curl. Any longer and they go rubbery.
- Strain the shrimp onto ice immediately to halt the cooking. This is what keeps them crisp and refreshing rather than soft.
- Keep a little of the lemon juice back for the sauce; raw lemon in the cocktail sauce tastes brighter than the cooked poaching liquid.
- Fresh horseradish makes a noticeably punchier sauce than prepared, so adjust the amount to your heat tolerance.
- Both shrimp and sauce are best properly chilled — refrigerate them separately for at least an hour before arranging the platter.
Frequently Asked Questions
Can I make shrimp cocktail ahead of time?
Yes — poach, chill, and refrigerate the shrimp up to a day ahead, and mix the cocktail sauce at the same time. Arrange the platter just before guests arrive.
Can I use pre-cooked shrimp?
You can skip the poaching entirely and simply chill the cooked shrimp. You'll lose some of the Old Bay and lemon flavor, so toss them in a splash of the seasoned liquid before serving.
How spicy is the cocktail sauce?
The horseradish, cayenne, and Tabasco give a slow, lingering heat rather than a sharp burn. Start with half the horseradish if you're serving spice-sensitive guests, and serve extra Tabasco on the side.
How long does the cocktail sauce keep?
It keeps about a week in a sealed jar in the fridge, and the flavor mellows and rounds out after the first day. Stir before serving.
Recipe Card
Ingredients
Method
- Zest of 1⁄2 lemon
- 1 tablespoon Tabasco sauce
- For Shrimp: Bring water to a boil in a large stock pot.
- Stir in Old Bay, cayenne pepper, and the juice from 1⁄2 lemon until well blended.
- Add in raw shrimp and turn down heat.
- Simmer for about 2 minutes, or until shrimp is opaque/pink and the edges just start to curl.
- Remove from heat, strain, and place on ice to halt the cooking process.
- For Cocktail Sauce: In a medium mixing bowl, combine the leftover lemon juice, tomato purée, tomato paste, horseradish, lemon zest, and Tabasco sauce.
- Whisk until well blended and refrigerate along with the shrimp.
- Best served chilled with shrimp displayed evenly on a large platter, around a small serving dish of cocktail sauce centered in the middle, with lemon slices to garnish.
