Shrimp Cocktail

Name: Shrimp Cocktail
Yield: Serves 6 to 8
Ingredients: 2 pounds shell-on, jumbo shrimp (16 to 20 per pound); 2 1/2 tablespoons, salt; 10 sprigs, fresh thyme; 2 teaspoons, peppercorns; 3 , bay leaves; 1/2 teaspoon, celery seeds; 8 (2-inch) strips, lemon zest plus 1/4 cup juice, spent halves reserved (2 lemons); 8 cups, ice; 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

34 comments

Appears in Cook's Country December/January 2013

Appetizers

Fish & Seafood

Boiled shrimp often turn out rubbery and bland. Don’t let that happen to yours.

SERVES6 to 8

WHY THIS RECIPE WORKS

Shrimp Cocktail is a classic at parties, but it rarely does justice to the festive occasion: The shrimp are overcooked, rubbery, and flavorless, and they’re served with a sugary-sweet cocktail sauce. To ensure perfectly cooked shrimp, we st...

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