The classic party app just got a whole lot easier. Wild shrimp poach until pink in just a few minutes—dish them up alongside homemade cocktail sauce and a thick stack of napkins.
Contains: crustacean shellfish.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Peeled, deveined wild shrimp (see note below)
What You'll Need
Dry white wine (optional)
Bay leaf (optional)
Bring a large pot of generously salted water to a boil. Add a few peppercorns, along with 1 cup white wine and 1 bay leaf, if using. Add the shrimp, cover the pot, and remove from the heat. Poach until bright pink and firm, about 3 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to stop the cooking. Drain the shrimp and pat dry. Transfer the shrimp to a covered container and chill until ready to serve. (You can make the shrimp up to 2 days in advance.)
To make the cocktail sauce, in a small bowl, stir together 1 cup ketchup, the juice of ½ lemon, and 1 to 2 tablespoons horseradish to taste. Cover and keep chilled until ready to serve. Cut the remaining lemon into wedges for serving.
Arrange the chilled shrimp on a platter with the cocktail sauce on the side. Serve cold, with the lemon wedges for squeezing.