• Meg Williams

Recipe: Shrimp Cocktail

A shrimp cocktail is decadent and pairs really well with Sauvignon Blanc! This recipe is super flavorful and can be made in advance to enjoy on one of our virtual wine tastings.


Ingredients

  • 10 cups water

  • 2 medium carrots

  • 2 stalks celery

  • 1 large onion

  • 5-6 garlic cloves

  • 2 lemons

  • 1/2 bunch parsley

  • 5 sprigs fresh thyme

  • 2 bay leaves

  • 1 pound shrimp, in the shell

  • 1 tablespoon kosher salt

  • 1 cup ketchup

  • 4 teaspoons horseradish (or to taste)

  • 1/4 teaspoon Worcestershire sauce

  • Hot sauce, to taste

Directions

  1. Quarter your vegetables (carrots, celery, onion, garlic) and cut 1 lemon in half

  2. Mix the vegetables, lemon, parsley, thyme, and bay leaves with the water in a pot to make a broth.

  3. Bring broth to a boil.

  4. Lower the heat to a simmer and let boil for 10 minutes to blend flavors.

  5. Rinse shrimp and de-vein (if desired)

  6. Add the shrimp into the boiling broth and turn off the heat.

  7. Watch shrimp cook (you don't want to over cook them!) stirring, until they curl and turn pink. This should take about 2 to 3 minutes.

  8. Drain and cool to room temperature.

  9. Peel the shrimp and refrigerate if not serving right away.

  10. Juice the other lemon

  11. Mix the ketchup, lemon juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, to taste.

  12. Refrigerate until ready to serve.

  13. Enjoy by dipping the shrimp in the cocktail sauce!


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