Classic Jumbo Shrimp Cocktail

Course: Appetizer

Cuisine: French / American

Prep Time: 10

Cook Time: 15

Chill time: 1

Total Time: 1 25

Servings:

Calories: 234kcal

Author: Kris Longwell

A timeless, elegant appetizer featuring jumbo shrimp poached in a fragrant French Court Bouillon for a perfectly tender, snappy texture. Paired with a zesty, handcrafted cocktail sauce, it’s the ultimate sophisticated starter for any special occasion.

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Equipment

Large pot for poaching the shrimp

Ingredients

Homemade cocktail sauce

For the Poaching Liquid (Court Bouillon) and Shrimp

8 cups water
1 cup dry white wine Sauvignon Blanc or Chardonnay
1 large lemon halved and squeezed
1 medium onion quartered
1 stalk celery chopped, or sliced
2 bay leaves
1 teaspoon whole black peppercorns
½ teaspoon Kosher salt
1 lb jumbo shrimp shells on, but preferably deveined. Keep the tails on.

For Serving

Lemon wedges
Several sprigs parsley

Instructions

Do Ahead

Prepare the homemade cocktail sauce, cover, and chill for at least 1 hour, or even better, overnight. (Click the link in the Ingredients list)
Homemade cocktail sauce

Prepare the Shrimp Cocktail

In a large pot, combine the water, wine, lemon juice, onion, celery, bay leaves, peppercorns, and salt. Bring to a boil, then reduce the heat and simmer for about 10 minutes. This will "season" the water.
8 cups water, 1 cup dry white wine, 1 large lemon, 1 medium onion, 1 stalk celery, 2 bay leaves, 1 teaspoon whole black peppercorns, ½ teaspoon Kosher salt
While the liquid simmers, prepare a large bowl filled with ice and cool water. This is important to stop the shrimp from cooking and keep them tender.
With the water simmering, gently drip the shrimp in. Once they turn opaque and form a "C" shape, they are done. This usually takes about 2 to 3 minutes.
1 lb jumbo shrimp
Immediately remove the shrimp with a slotted spoon and transfer them to the ice bath. Let them sit in the cold water for 5 minutes.
Once cold, peel the shells off, but leave the tails intact. If they weren't already deveined, make a shallow slit down the back and remove the vein. Pat them completely dry with paper towels. Refrigerate until ready to use.
Arrange the shrimp on a serving plate or platter over crushed ice. Garnish with lemon wedges, sprigs of parsley or dill, and the cocktail sauce. Or, chill martini glasses and place a scoop of the cocktail sauce in the bottom of the glass and hook 3 to 4 shrimp around the rim of the glass, facing inward. Serve ice-cold!
Lemon wedges, Several sprigs parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The Ice Secret: When purchasing your shrimp, ask the fishmonger at the seafood counter for a bag of crushed ice. Most markets will provide it for free, giving you the perfect professional base for an elegant, chilled presentation at home.
Don't Skip the Dry: After the ice bath, ensure you pat each shrimp thoroughly dry with a paper towel. This allows the cocktail sauce to cling to the shrimp rather than sliding off.
Advance Prep: You can poach the shrimp and prepare the sauce up to 24 hours in advance. Keep them tightly covered in the refrigerator until the moment you are ready to plate and serve.
The "C" Shape: Remember that a "C" stands for "Cooked" and an "O" stands for "Overcooked." Pull the shrimp from the bouillon the moment they reach that perfect "C" curve.

Nutrition