Classic Shrimp Cocktail

Name: Classic Shrimp Cocktail
Prep time: 15 min
Total time: 50 min
Ingredients: 2 pounds large shrimp (16-20 count), peel on; 2 large carrots, scrubbed but not peeled, cut into thirds; 1 stalk celery with leaves, cut into thirds; 4 sprigs thyme; 0.5 teaspoon whole peppercorns; 1 tablespoon kosher salt; 2 lemons; 0.75 cup ketchup; 1 tablespoon fresh lemon juice; 1 to 3 tablespoons fresh horseradish or prepared horseradish; 0.5 teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper; 0.5 teaspoon hot sauce, such as Tabasco (optional)

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By

Martha Stewart Test Kitchen

Updated on February 2, 2021

classic shrimp cocktail — Photo: Thomas Loof

Prep Time:

15 mins

Total Time:

50 mins

Servings:

8

One of Martha's favorite entertaining strategies is to serve a pared-down—but still special feeling—menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients—including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest.

Ingredients

Shrimp

2 pounds large shrimp (16-20 count), peel on
2 large carrots, scrubbed but not peeled, cut into thirds
1 stalk celery with leaves, cut into thirds
4 sprigs thyme
½ teaspoon whole peppercorns
1 tablespoon kosher salt
2 lemons

Cocktail Sauce

¾ cup ketchup
1 tablespoon fresh lemon juice
1 to 3 tablespoons fresh horseradish or prepared horseradish
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon hot sauce, such as Tabasco (optional)

Directions

Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

Originally appeared: Martha Stewart Living, December 2019