Description
A Classic Poached Shrimp Cocktail appetizer stands as a testament to sophistication and simplicity. Delicately poached jumbo shrimp, perfectly seasoned and chilled to perfection, are accompanied by two delicious homemade sauces; a zesty cocktail sauce and a creamy Shrimp Louie sauce.
Ingredients
Scale
- 2-pounds, jumbo shrimp (16–20 count, or larger), tail-on and cleaned and deveined
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 celery stalk, roughly chopped
- 1 fennel bulb, roughly chopped
- 1/2 white or yellow onion, whole with skin
- 5 garlic cloves, whole with skin
- 1 tablespoon peppercorns
- 1 teaspoon salt
- 2 bay leaves
- bunch of fresh parsley
- fronds from fennel
- 1 cup white wine
- 1, 8-ounce bottle clam juice
- 2 tablespoons fresh lemon juice
- extracted lemons
- 1, 15-ounce can coconut milk
- 2 cans water
- 1/4 teaspoon flaky salt, for garnish
- 1/2 teaspoon freshly cracked black pepper, for garnish
- 1 tablespoon fresh parsley, for garnish
- lemon wedges for serving
For the Homemade Cocktail Sauce:
- 1 cup ketchup
- 2 to 3 tablespoons prepared or fresh horseradish
- 2 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce ,or hot sauce
- pinch of salt
- pinch of black pepper
For the Shrimp Louie Sauce:
- 1/2 cup mayo
- 4 to 5 tablespoons homemade cocktail sauce
- 1 tablespoon chopped capers, rinsed and drained
Instructions
- Place the peeled and deveined shrimp in a bowl. Season with salt and place in fridge while you prepare the remaining ingredients.
- Heat oil in a deep pot. Add the celery, fennel, onions, garlic and peppercorns. Season with salt. Sauté to add a bit of color to the vegetables and toast the peppercorns.
- Add in the white wine, clam juice, lemon juice, extracted lemons, fennel fronds, fresh parsley, bay leaves, coconut milk and water. Season with salt.
- Bring the liquid to a boil. Reduce heat and simmer for at least 30 minutes.
- While the poaching liquid is simmering, mix together all of the ingredients for the homemade cocktail sauce in one bowl. Use part of the cocktail sauce to mix together the ingredients for the Shrimp Louie sauce. Place both sauces in the fridge to chill.
- Once the poaching liquid has simmered, remove the aromatics with a slotted spoon.
- Turn off the heat.
- Add the shrimp and allow the residual heat from the poaching liquid to cook the shrimp.
- The shrimp are fully-cooked when they turn opaque and are no longer translucent. This will only take a minute or two, depending on the size of the shrimp.
- Immediately transfer the poached shrimp to an ice bath to stop the cooking process.
- Place shrimp in fridge to chill for 10 minutes, or so.
- Grab a large platter or bowl. Optionally, add a layer of ice (see note). Fill two smaller bowls with the sauces and add them to the platter. Plate the shrimp with lemon wedges. Sprinkle with the flaky salt/pepper blend. Garnish with fresh chopped parsley.
- Serve chilled.
- ENJOY!
Notes
- If possible, use fresh shrimp, or a high-quality frozen shrimp.
- Devein the shrimp, removing the shell. Keep the tail-on for presentation.
- Just roughly chop the vegetables. There is really no need to remove the skin from either the onion or garlic cloves.
- Toasting the aromatics prior to adding the liquid will add a greater depth of flavor to the poaching liquid.
- If you do not have clam juice, leave it out, or replace with seafood stock or water.
- Allow the poaching liquid to simmer for at least 30 minutes.
- Have an ice bath ready for the poached shrimp. This will stop the cooking process and ensure the shrimp are cooked perfectly.
- Once the aromatics are removed from the poaching liquid, turn off the heat and allow the residual heat from the liquid poach the shrimp. Do NOT boil the shrimp.
- Try not to overcook the shrimp. As soon as they turn opaque and are not longer translucent, transfer the shrimp to the ice bath.
- If you have time, chill the shrimp for at least 10 minutes in the fridge, prior to plating.
- Depending on how you are serving the shrimp cocktail, you may want to serve on a bed of ice for food safety.
- For ease, use part of the homemade cocktail serve to create the Shrimp Louie sauce.
- Easily, make this Classic Shrimp Cocktail ahead of time and serve chilled when your guests arrive.
- Nutrition information does include both homemade shrimp sauces.
- Shrimp cocktail is best enjoyed immediately. Refrigerate leftovers and consume within 1 to 2 days.
- Prep Time: 8 minutes
- Cook Time: 32 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: American