Chef John's Shrimp Cocktail
Cooking shrimp cocktail is easier than it may seem. Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a "fancy" restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.
Ingreadient
- 3 quarts cold water
- ¼ onion, sliced
- ½ lemon
- 2 cloves garlic, peeled and bruised
- 2 sprigs fresh tarragon
- 1 tablespoon seafood seasoning (such as old bay®)
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- ½ cup ketchup
- ¼ cup chili sauce
- ¼ cup prepared horseradish
- 1 teaspoon lemon juice
- 1 teaspoon worcestershire sauce
- 3 drops hot sauce, or to taste
- 1 pinch salt
- 2 pounds shell-on deveined jumbo shrimp
Direction
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