BEST SHRIMP COCKTAIL for the holidays (don't buy it from the store)

Promise not to buy pre-made shrimp cocktail from the supermarket.

Prep shrimp: use 2 pounds of jumbo shrimp, peeled and deveined, with tails on.

In a large pot, add 1 teaspoon kosher salt and the juice of 1 lemon, then add the lemon half to the pot.

Optional: add garlic cloves, fresh ginger, parsley, peppercorns, or coriander seeds for extra flavor.

Bring the poaching liquid to a boil, then reduce heat to a low simmer and add the shrimp.

Poach shrimp for 2.5 to 3 minutes until opaque and bright pink, then drain in a colander.

Let shrimp cool for a couple of minutes, then place in a bowl and refrigerate until fully chilled.

In a mixing bowl, combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 2 teaspoons Worcestershire sauce, and 1/2 teaspoon Tabasco hot sauce; stir together.

To serve, add ice to a large plate or serving platter and place chilled shrimp on top; fill a small bowl with cocktail sauce in the center.

Squeeze fresh lemon juice over the shrimp and garnish with fresh parsley if desired.

Alternatively, serve shrimp in small glasses or dessert cups with additional cocktail sauce.

Equipment Needed

Spice Level: