Cooking Chef John’s Shrimp Cocktail is a delightful culinary experience that’s easier than it may seem. Chef John is known for his innovative yet approachable recipes, and his take on this classic appetizer is no exception. Whether you’re a novice in the kitchen or a seasoned chef, you’ll find that Chef John’s recipe delivers fantastic results.
Chef John’s Shrimp Cocktail recipe elevates this dish to new heights. It’s a go-to choice for special occasions or when you want to impress your guests with a restaurant-quality appetizer at home. The combination of plump, succulent shrimp and a bold, horseradish-spiked cocktail sauce creates a symphony of flavors that will leave your taste buds dancing.
One of the standout features of Chef John’s recipe is the spicy cocktail sauce. It’s a harmonious blend of ketchup, horseradish, lemon juice, Worcestershire sauce, and a touch of hot sauce. This sauce packs a flavorful punch, perfectly complementing the sweet, tender shrimp. The addition of horseradish adds a unique and zesty kick, making it a memorable dish.
When you prepare Chef John’s Shrimp Cocktail, you not only get to enjoy the delicious flavors but also experience the joy of dipping crackers into that delectable cocktail sauce. It’s a simple yet satisfying pleasure that enhances the overall dining experience. So, whether you’re recreating a restaurant-style meal at home or trying your hand at gourmet cooking, Chef John’s Shrimp Cocktail recipe is a must-try for shrimp enthusiasts and food lovers alike.
Chef John's Shrimp Cocktail Recipe: A Culinary Delight
Details Chef John's Shrimp Cocktail Recipes
Prep Time: 15 mins
Cook Time: 20 mins
Additional Time: 15 mins
Total Time: 50 mins
Servings: 4
Ingredients For Chef John's Shrimp Cocktail Recipes
3 quarts cold water
¼ onion, sliced
½ 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
½ cup ketchup
¼ cup chili sauce
¼ 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
Instructions: Chef John's Shrimp Cocktail Recipes
Step 1: For the poaching liquid: 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.
Step 2: For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
Step 3: For the shrimp: Bring poaching liquid to a rapid boil. Cook 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.
Step 4: Arrange cold shrimp on a platter and serve with chilled sauce.
I followed the recipe exactly and the shrimp was a five star. I also followed the directions for the cocktail sauce and found the horseradish too powerful for us so I made a second batch and used only one tablespoon of prepared horseradish. Used a 2 pound bag of 12-15 shrimp per lb and expected the four of us would have leftovers for New Year’s Day since this was an appetizer. Only 4 shrimp left. Served lasagna, green salad and bread. Peppermint ice cream for dessert.
I am picky... This recipe didn't disappoint!I'll definitely make this again!
I had to improvise so I am NOT sure it is the same as Chef John's, but it came out quite spicy! Serious Test at supper!!!
Sometimes, for one reason or another I'll have to buy a bag or two of frozen Jumbo shrimp but I still prepare the shrimp with this recipe, the only difference being that when I toss the shrimp in the "boil" I time it the same as a blanch, then shock it with the ice water for a minute than pat it dry and prepare my tray and refrigerate until ready to serve. Results are worth it, the texture and taste is just like fresh and just a few minutes to prepare. I believe the poaching liquid is called a Court boullion.
Everything Chef John makes is delicious. In Maryland, we steam the shrimp in beer and old bay. The cocktail sauce is just ketchup, horseradish and lemon.
Honestly, having worked in the restaurant industry for many years, I do not put the shrimp in cold water since I find that it washes all the taste away. I pull the shrimp out of the boil earlier then usual, and let them cook further on their own. I also find that lots of people either do not know how to peel shrimp or don't like to, and it's messy at parties, so I always pre-peel. John is spot on regarding the ingredients he adds to the boil!
When Old Bay is used, everything tastes like It. Maybe a touch less...
David Cores, Heinz makes a chile sauce. It comes in a bottle and is usually where the bottled cocktail and Worcestershire sauce is in the markets.
I prefer 100% tomato based chili sauce. If children are eating, I reduce the horseradish and hold the hot sauce out. This is almost identical to the way we made it in the Navy.
All Nutrifacts of Chef John's Shrimp Cocktail Recipes
