Shrimp Cocktail with Two Sauces
Make this easy shrimp cocktail for your next party or just whip it up for yourself on a Tuesday night. There’s no wrong time for a good shrimp cocktail.
Ingredients
For the Poached Shrimp
- 2 Pounds raw, tail on shrimp 16-20 count
- 16 Cups water
- 1 Lemon halved
- 3 Cloves garlic smashed
- 1 Tablespoon whole peppercorns
- 2 Fresh bay leaves
- Lemon wedges for serving
For the Cocktail Sauce
- 1 Cup ketchup
- 3-5 Tablespoons prepared horseradish to taste
- 2 Teaspoons fresh lemon juice
- ½ Teaspoon lemon zest
- Salt and pepper to taste
- Dash of Worcestershire or Tabasco (optional)
For the Horseradish Cream Sauce
- ½ Cup sour cream
- 2 Tablespoons prepared horseradish
- 1 Teaspoon dijon mustard
- 1 Teaspoon fresh dill finely chopped
- ½ Teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Combine the water, garlic cloves, peppercorns, and bay leaves in a large pot. Squeeze the lemon halves into the water and add them to the pot. Bring the poaching liquid to a boil, then turn down the heat and let simmer for 15 minutes.
- Meanwhile, prepare an ice bath. Fill a large bowl with lots of ice and cold water.
- Turn off the heat and add the shrimp to the pot and stir. Poach the shrimp for 3-6 minutes, depending on their size, or until they are opaque and their tails have curled. With a slotted spoon, transfer the shrimp to the ice bath. Remove the shrimp to a bowl or tray and chill in the refrigerator for at least an hour before serving.
- Meanwhile, mix the ingredients for the two sauces and refrigerate until ready to serve.
- Serve the chilled shrimp with the two sauces and lemon wedges.
- Enjoy!