A big plate of chilled jumbo shrimp and a spicy cocktail sauce are all your guests truly need for an exquisite party snack. They won't even take off their coats before they're all heading straight for the shrimp cocktail plate.
Keeping an abundance of cold shrimp in the refrigerator to periodically replace the platter is regarded as an official shrimp cocktail best practice.
An inherently attractive party snack is a shrimp cocktail. Garnishing it is also effortless. Typically, a little parsley and freshly cut lemon wedges would be enough.
P/s: Other delicious dishes from shrimp that you may like: Shrimp Oreganata, Shrimp Chow Mei Fun, and Shrimp Cheung Fun 😉
Shrimp Cocktail Plate
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes (for boiling shrimp)
- Inactive Time: 30 minutes (for chilling, if desired)
- Total Time: 50 minutes
For 6 Servings
Author: Chris
Total time: 20 minutes
Ingredients
- 2 1/2 quarts water or broth.
- 1 onion chopped into quarters.
- 10 cloves garlic peeled and smashed.
- 1 lemon halved.
- 3 sprigs fresh thyme.
- 2 bay leaves.
- Sea salt to taste.
- 1 pound shrimp raw, shell-on, de-veined and rinsed.
Cocktail Sauce
- 1 cup ketchup.
- 1/2 lemon zested and juiced (about 1 tablespoon lemon juice)
- 1 tablespoon horseradish sauce.
- 1/2 teaspoon Worcestershire sauce (or to taste)
- 1/2 teaspoon Tabasco sauce (or to taste)
Steps
- To make shrimp that are ideal for a shrimp cocktail, use these instructions for poaching shrimp:
- Bring water to a boil! Boil some lemon-flavored water, but more on that poaching liquid in a moment.
- Lower the heat to a soft simmer when the water reaches a boil since poaching is a delicate skill that calls for a gentle simmer.
- Add the prawns, whole. When shrimp are poached with their shells on, they will keep a lot more taste. Once they are done, you will peel them.
- Steal! a two-phase procedure. First, give the shrimp 4 minutes of gentle simmering. After two minutes, turn off the heat and leave them in the water.
- Empty! Allow them to cool down but do not rinse them. Peel and dewine them as soon as they're cold enough to handle.
- Give those properly poached crabs a good cool for at least two hours.
- Making Shrimp Cocktail Plate
- Catch shrimp! For all the information you require to poach shrimp, go to the section above.
- Prepare the sauce for the cocktails. All it takes is a fast whisk to get going! The spice level of horseradish and the taste characteristics of ketchup can differ greatly between brands.
- Break up the ice! Just before serving, spread it out onto a dish to serve as a cool bed for your poached shrimp.
- Celebrate! Present it and see its disappearance.
Notes
- Shrimp: For up to two hours, poached shrimp can be kept in the refrigerator in an airtight container filled with ice.
- Cajun Aioli: Combine, then refrigerate in an airtight container for up to five days.
Nutrition Facts (per serving)
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 170 mg
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Shrimp Cocktail Plate – How To Make A Perfect Recipe
- Prep Time: 15 minutes
- Inactive Time: 30 minutes (for chilling, if desired)
- Cook Time: 5 minutes (for boiling shrimp)
- Total Time: 50 minutes
- Yield: 6 Servings 1x
- Category: Main Dishes
Description
Visit Tales Of A Kitchen to get the ideal recipe for Shrimp Cocktail Plate. Simple, sophisticated, and flavorful—perfect for any event or get-together.
Ingredients
Scale
- 2 1/2 quarts water or broth.
- 1 onion chopped into quarters.
- 10 cloves garlic peeled and smashed.
- 1 lemon halved.
- 3 sprigs fresh thyme.
- 2 bay leaves.
- Sea salt to taste.
- 1 pound shrimp raw, shell-on, de-veined and rinsed.
Cocktail Sauce
- 1 cup ketchup.
- 1/2 lemon zested and juiced (about 1 tablespoon lemon juice)
- 1 tablespoon horseradish sauce.
- 1/2 teaspoon Worcestershire sauce (or to taste)
- 1/2 teaspoon Tabasco sauce (or to taste)
Instructions
- To make shrimp that are ideal for a shrimp cocktail, use these instructions for poaching shrimp:
- Bring water to a boil! Boil some lemon-flavored water, but more on that poaching liquid in a moment.
- Lower the heat to a soft simmer when the water reaches a boil since poaching is a delicate skill that calls for a gentle simmer.
- Add the prawns, whole. When shrimp are poached with their shells on, they will keep a lot more taste. Once they are done, you will peel them.
- Steal! a two-phase procedure. First, give the shrimp 4 minutes of gentle simmering. After two minutes, turn off the heat and leave them in the water.
- Empty! Allow them to cool down but do not rinse them. Peel and dewine them as soon as they're cold enough to handle.
- Give those properly poached crabs a good cool for at least two hours.
- Making Shrimp Cocktail Plate
- Catch shrimp! For all the information you require to poach shrimp, go to the section above.
- Prepare the sauce for the cocktails. All it takes is a fast whisk to get going! The spice level of horseradish and the taste characteristics of ketchup can differ greatly between brands.
- Break up the ice! Just before serving, spread it out onto a dish to serve as a cool bed for your poached shrimp.
- Celebrate! Present it and see its disappearance.
Notes
- Shrimp: For up to two hours, poached shrimp can be kept in the refrigerator in an airtight container filled with ice.
- Cajun Aioli: Combine, then refrigerate in an airtight container for up to five days.
Nutrition
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 170mg