Lemon Poached Shrimp Cocktail Recipes

TRULY THE BEST SHRIMP COCKTAIL RECIPE EVER

Steps:

• In small bowl, mix together the ketchup, lemon juice, horseradish, gin, Tabasco, celery salt, and sea salt. Chill until ready to serve. Stir in parsley right before serving.
• Peel and devein shrimp, leaving tails attached. You can refer to the video for visual cues on how to do this.
• Place peels into a large pot. Add water, vermouth or wine, 1 tablespoon of the kosher salt, peppercorns, coriander seeds, bay leaves, onion, tarragon, and lemon.
• Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
• Remove from heat and let sit 30 minutes more, then strain broth through a fine sieve into a fresh pot.
• Bring stock to a boil, then remove from heat. Add shrimp and cover tightly. Leave for 3 to 4 minutes, until just opaque throughout (still off the heat - the shrimp "poach" in the residual heat and remain amazingly tender).
• While the shrimp poach, fill a large bowl with ice water and the remaining tablespoon kosher salt.
• Transfer shrimp to bowl to stop the cooking and chill thoroughly. They will firm up a bit as they cool.

LEMON POACHED SHRIMP COCKTAIL

Steps:

• 1. in a large straight sided sauté pan with lid, mix the wine and 1 cup water, the peppercorns, bay leaves, and 1 teaspoon salt. Gently squeeze the lemon halves over the liquid and then drop in the halves.
• 2. Bring to a boil over medium-high heat, reduce the heat to medium low, and let the liquid simmer gently for 10 minutes. Add the shrimp, cover, and poach for four minutes. Turn off the heat and let the shrimp sit in a covered pan for another two minutes.
• 3. Transfer the shrimp to a colander with slotted spoon. Discard cooking liquid. Let the shrimp sit in a colander until they are cool enough to handle, about 15 minutes, and then shell them and deveined them if needed. Chill for at least two hours or up to a day. Serve cold with cocktail sauce. Serves 4 to 6.
• 4. Cocktail sauce with red onion and jalapeno 1/2 cup tomato catsup 1/2 cup chili sauce 1/4 cup grated onion, from about one quarter medium onion; using the large holes of a box grater 1/2 teaspoon finely chopped fresh jalapeno 3 tablespoons prepared horseradish 1 tablespoon fresh lemon juice, or more to taste 1/8 teaspoon kosher salt or more to taste put all ingredients in a bowl and stir to mix. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving, taste and add more lemon juice and salt as needed. The heat of the jalapeno gives this sauce an extra spicy kick. Makes about 1 1/4 cups

CHEF JOHN'S SHRIMP COCKTAIL

Steps:

• Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

POACHED SHRIMP WITH BAY LEAVES AND LEMON

Steps:

• Combine first 7 ingredients in a Dutch oven (through carrot); bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 2-3 minutes, until they are pink and fully cooked.
• Drain shrimp and place in a shallow dish.
• Combine lemon rind and remaining ingredients. Add to warm shrimp; toss well. Cover and chill until ready to serve, at least 3 hours.

SHRIMP COCKTAIL

Steps:

• For the shrimp: Put about 10 cups of water, the carrots, celery, garlic, lemon, onion, parsley, thyme and bay leaves in a large pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and simmer for 30 minutes.
• Careful not to splash, drop the shrimp into the water and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 3 minutes for medium shrimp, 4 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp if desired. Refrigerate if not serving right away.
• For the Cocktail Sauce: Combine the ketchup, horseradish, Worcestershire and lemon zest and juice in a small bowl. Add hot sauce if using. Mix well, then refrigerate until ready to serve
• To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon wedges and serve.