Shrimp Cocktail

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.

What You Get

Peeled, deveined wild shrimp (see note below) 

Ketchup 

Lemon 

Horseradish 

What You’ll Need

Salt 

Black peppercorns

Dry white wine (optional) 

Bay leaf (optional) 

Makes 6 servings

Active Time: 10 minutes 

Total Time: 15 minutes 

Step 1

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.)  

Step 2

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. 

Step 3

Arrange the chilled shrimp on a platter with the cocktail sauce on the side. Serve cold, with the lemon wedges for squeezing. 

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.