The BEST Shrimp Cocktail
Recipe slightly adapted from and with thanks to Cook's Country via Mel's Kitchen Cafe
Servings: 6 -8 servings
Calories: 219kcal
Ingredients
- Shrimp Ingredients:
- 2 pounds deveined (shells removed and tails left on) jumbo shrimp (16-20 per pound)
- 3 tablespoons salt
- 10 sprigs fresh thyme
- 3 bay leaves
- 2 teaspoons black peppercorns
- 1/2 teaspoon celery seeds
- 2 lemons juiced, peels reserved and roughly chopped (you will only need 1/4 cup of this juice, save the rest in the refrigerator for another use)
- 8 cups ice
- Cocktail Sauce Ingredients:
- 1 cup ketchup
- 1/4 cup prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/8 teaspoon cayenne pepper
Instructions
- In a large pot, combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds. Cook this mixture over medium-high heat, stirring occasionally, until the water registers 170 degrees and the shrimp are just barely beginning to turn pink, about 5-7 minutes.
- Remove the pot from the heat and add 1/4 cup of fresh lemon juice, along with all of the lemon peels. Cover the pot and let the shrimp mixture rest until the shrimp are completely pink and firm, about 5-7 minutes. While the shrimp finishes cooking, set aside 8 cups of ice next to the pot. When the shrimp are bright pink, stir the ice into the pot and let the shrimp cool completely, about 5 minutes. Remove the cool shrimp from the pot and refrigerate until ready to serve.
- Whisk together the cocktail sauce ingredients and chill in the refrigerator until ready to serve. Enjoy!
Nutrition
Calories: 219kcal | Carbohydrates: 16g | Protein: 32g | Fat: 2g | Cholesterol: 381mg | Sodium: 5080mg | Potassium: 358mg | Fiber: 2g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 32.4mg | Calcium: 259mg | Iron: 4.3mg