Shrimp Cocktail with Cocktail Sauce

Total time50 min

Prep time15 min

Cook time5 min

4.6

(16)

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Ingredients

6 servings

For the shrimp

3 quarts water
1 tbsp kosher salt
1 lemon, halved
2 bay leaves
1 tsp black peppercorns
2 lb large shrimp (21–25 count), peeled and deveined, tails on

For the cocktail sauce

1 cup ketchup
2–3 tbsp prepared horseradish
1 tbsp fresh lemon juice
1 tsp worcestershire sauce
½ tsp hot sauce

For serving

lemon wedges, for serving

Instructions

1
Combine the water, kosher salt, lemon halves (squeeze them in before dropping them in), bay leaves, and black peppercorns in a large pot. Bring to a rolling boil over high heat.
2
Add the shrimp to the boiling water and cook, stirring once, until the shrimp are pink, curled, and opaque throughout with no translucent gray at the center, 2–3 minutes. An instant-read thermometer inserted into the thickest shrimp should read 145°F (63°C).

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