With a quick and easy cocktail sauce for plenty of dipping, this appetizer is easy to throw together and perfect for entertaining, dinner parties, and holidays!
For the Cocktail Sauce
- ½ cup ketchup
- ¼ cup chili sauce
- 4 tablespoons horseradish
- 2 teaspoons Worcestershire
- 1-2 tablespoons lemon juice
For the Shrimp
- 3 quarts cold water
- ½ of one onion sliced
- 1 lemon halved, for shrimp boil
- 2 cloves garlic peeled and bruised
- 2-3 sprigs fresh tarragon optional, or parsley
- 1 tablespoon seafood seasoning such as Old Bay®
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 1 pound jumbo shrimp shell on, deveined
- ice bath for cooling shrimp
- 1 lemon cut into wedges, for garnish
For the Shrimp
In large pot, stir cold water, onion, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together. Squeeze in juice of lemon, then add lemon. Simmer and cook until flavors blend, about 15 minutes.
Bring liquid to rapid boil, then add shrimp. Cook until shrimp are bright pink outside and no longer transparent in the center, about 3-5 minutes.
Transfer shrimp to ice bath and immerse until cold. Drain water.
Arrange cold shrimp on platter and serve with chilled sauce and lemon wedge garnish.
- The cocktail sauce can be kept in an airtight container in the refrigerator for 1 to 2 weeks.
- Boiled shrimp can be kept in an airtight container in the refrigerator for 2 to 3 days. Refrigerate within 2 hours of boiling.
Serving: 1serving | Calories: 39kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 415mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg | Net Carbs: 7g