Elevate your appetizer game with a classic shrimp cocktail that never goes out of style.
Juicy, perfectly cooked shrimp paired with a zesty, homemade cocktail sauce make for an elegant and effortless crowd-pleaser. I am using harissa here as I like the smokey flavour it offers.
Whether you’re hosting a holiday soirée or a casual dinner, this timeless dish brings a touch of sophistication to any table.
1 Pound, Large Shrimp, in shell
1 Onion, quartered
1 Head of Garlic, halved
1 Lemon, halved
1 Tbsp. Herbs de Provence
2 Bay Leaves
Kosher Salt
3/4 C. Ketchup
2 Tbsp. Lemon Juice, fresh
2 Tbsp. Harrisa Sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. Horseradish, prepared or freshly grated
Freshly Ground Black Pepper
Salt
Lemon or Lime, for serving
Parsley or Lettuces, for serving
Bring a large pot of water to a boil and salt generously.
Add onion, garlic, lemon, herbs de Provence and bay leaves and lower to simmer, setting a cover on top slightly ajar, and cook for 10 to 30 minutes.
Peel shrimp and lower the shrimp into the liquid.
Cook the shrimp, stirring occasionally, until they curl and turn pink, about 3 minutes.
Transfer to an ice bath to cool quickly ensuring the shrimp are still nice and snappy.
Place in refrigerator until ready to serve.
Combine the ketchup, lemon juice, harissa, horseradish, and Worcestershire sauce in a small bowl.
Add salt and freshly ground black pepper to taste.
Mix well, then refrigerate until ready to serve.
*Cocktail sauce will keep for several days in the refrigerator.
Fill a coupe with crushed ice and lay shrimp around the circumference of the glass.
Serve with wedges of lemon or lime and garnish with parsley or soft lettuces.
Place cocktail sauce in a small bowl for dipping.
Enjoy!
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