This classic shrimp cocktail recipe is one of my favorite Valentine’s Day recipes, but really it’s terrific year-round. Serve this as an appetizer with a nice filet mignon steak dinner, or a classic dish of fettuccine carbonara with a nice bottle of wine. For dessert, keep it simple with some good-quality vanilla ice cream and fresh sliced berries. Hope you enjoy it!
For the main dish, I suggest my fettuccine carbonara recipe: https://www.youtube.com/watch?v=AYo8XA9KqEY&t=107s
or this great Prime ribeye cap steak: https://www.youtube.com/watch?v=YsNWoXL__uM&t=7s
or this fantastic salmon recipe: https://www.youtube.com/watch?v=VJsnlxhb3Cs&t=50s
Here’s my Classic Shrimp Cocktail ingredients:
15 U-15 Jumbo Shrimp
Shrimp Cocktail Sauce:
1/2 cup chili sauce
1/2 cup ketchup
3 tablespoons prepared horseradish
Juice from half a lemon
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
Shrimp Cocktail Sauce: Mix everything together and chill for one hour
Poaching broth for shrimp:
6 cups of boiling water
1 lemon, cut into slices
1/4 cup Chardonnay white wine
1 tsp black peppercorns
1 bay leaf
How to Make the Shrimp Cocktail:
Remove shell and legs from shrimp. De-vein if needed.
Bring water to a boil and add the rest of the ingredients. Boil for 5 minutes. While boiling, prepare an ice water bath (made in a bowl with half ice and half cold water) to shock and chill the shrimp.
Add shrimp to the boiling water and poach for 2-5 minutes until fully cooked and the shrimp is whitish-pink. Remove from hot water with tongs and place the individual shrimp into the ice bath and leave in there until ready to serve.
Serve chilled shrimp with chilled cocktail sauce and enjoy!
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