Shrimp Cocktail

4 servings

Happy Valentine’s Day

“In my early years and before the food scene, I knew that if they brought shrimp cocktail to the table as an appetizer, we were eating at a 'fancy' restaurant. I really enjoyed the shrimp with the spicy cocktail sauce. Fix this for the love or loves (family) of your life."


Poaching Liquid:

3 quarts cold water

1/4 onion, sliced

1/2 lemon

2 cloves garlic, peeled and bruised

1 tablespoon seafood seasoning (such as Old Bay(R))

1 teaspoon black pepper

1 bay leaf

Cocktail Sauce:

1/2 cup ketchup

1/4 cup chili sauce

1/4 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


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.