Chef John's Shrimp Cocktail

Ingredients

• Servings: 4
• poaching liquid:
• 3 quarts cold water
• 1/4 onion, sliced
• 1/2 lemon
• 2 cloves garlic, peeled and bruised
• 2 sprigs fresh tarragon
• 1 tablespoon seafood seasoning (such as old bay®)
• 1 teaspoon whole black peppercorns
• 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

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• 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.