Classic Poached Shrimp Cocktail

A timeless appetizer, shrimp cocktail is a staple at elegant gatherings and casual seafood feasts alike. This refined version elevates the dish by poaching the shrimp in a fragrant broth infused with white wine, aromatics, and fresh herbs, ensuring each bite is plump, tender, and bursting with flavor. The cocktail sauce, a perfect balance of tangy, spicy, and savory notes, complements the delicate sweetness of the shrimp. Whether served at a festive occasion or enjoyed as a refreshing starter, this dish embodies the essence of simple yet sophisticated seafood cuisine.

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Ingredients (Makes 6 portions)

Shrimp Preparation

2 pounds (900g) large or jumbo shrimp, shells removed (except for tail portion) and reserved, deveined if desired
2 tablespoons plus 1 teaspoon (28g) kosher salt, divided
½ teaspoon baking soda

Poaching Broth

2 quarts (1.9L) water
2 cups (480ml) dry white wine
2 ribs celery, diced
1 medium yellow onion, diced
1 fennel bulb, diced (optional)
3 medium cloves garlic, smashed
1 (2-inch) knob fresh ginger, peeled and thinly sliced
2 sprigs fresh tarragon (optional)
2 sprigs flat-leaf parsley
Fresh juice of 1 lemon

Cocktail Sauce

½ cup (120ml) ketchup
2 tablespoons (30g) store-bought or homemade preserved horseradish, plus more to taste
1 tablespoon (15ml) fresh juice from 1 lemon
½ teaspoon ground coriander seed (optional)
¼ teaspoon granulated garlic (optional)
Kosher salt and freshly ground black pepper, to taste

Nutrition Information (per 100g)

Calories: 90
Fat: 1
Protein: 18
Carbohydrates: 5
Fiber: 0.5

Directions

Prepare the Shrimp

1. In a large bowl, toss the shrimp with 1 teaspoon kosher salt and baking soda until evenly coated. Refrigerate for 30 minutes to enhance texture.

Prepare the Poaching Broth

2. In a medium pot, combine 1 quart (950ml) water with white wine, celery, onion, fennel, garlic, ginger, tarragon, parsley, lemon juice, and the remaining 2 tablespoons salt. Add reserved shrimp shells.
3. Bring to a gentle simmer over medium heat, then lower the heat and simmer for 20 minutes. Strain out and discard solids, returning the broth to the pot.

Poach the Shrimp

4. Add the remaining 1 quart (950ml) cold water to the broth to lower its temperature quickly.
5. Add the shrimp to the pot and cook over medium-high heat, stirring occasionally, until the temperature reaches 150°F (65°C) and shrimp are just cooked through. Adjust heat to maintain temperature.
6. Using a slotted spoon, transfer shrimp to a rimmed baking sheet in an even layer. Refrigerate until cool, then store in an airtight container and chill for at least 30 minutes.

Prepare the Cocktail Sauce

7. In a medium bowl, whisk together ketchup, horseradish, lemon juice, ground coriander, and granulated garlic (if using). Season with salt and pepper to taste.

Serve

8. Spoon cocktail sauce into a small bowl and serve alongside chilled shrimp.

Cookix's Secrets

Alternative Cooking Method

Instead of poaching, grill the shrimp for a smoky flavor.

Alternative Proteins

Substitute shrimp with poached lobster or crab for a luxurious variation.

Bold Flavor Enhancements

Incorporate a dash of hot sauce or smoked paprika into the cocktail sauce for extra depth.

Healthier Variation

Replace ketchup with pureed roasted tomatoes for a fresher, lower-sugar sauce.

Poaching Technique

Maintaining a gentle heat ensures the shrimp remain tender and do not overcook.

Seasonal Tweaks

Add finely diced mango or pineapple to the cocktail sauce for a tropical twist.

Serving

For an elegant presentation, serve shrimp over crushed ice with lemon wedges.

Shrimp Preparation

Using baking soda helps firm up the shrimp, giving them a plumper texture.

Ask Cookix, your sous-chef