Jacques Pépin's Classic Shrimp Cocktail Recipe | Cooking at Home | KQED

Introduce the recipe and the ingredients.

Take half a pound of raw shrimp (15 count) and show how to pull out the tail.

In a pot, add 1 cup of water, a good dash of pepper flakes, 1-2 tablespoons of white vinegar, and 2 tablespoons of onion.

Bring the mixture to a boil and boil for about 5 minutes to infuse flavor.

Prepare the cocktail sauce by mixing 2-3 tablespoons of ketchup, 1 teaspoon of sriracha, 1 teaspoon of horseradish, and 1 teaspoon of rice vinegar.

Strain the liquid from the shrimp shells, keeping the flavorful liquid.

Bring the strained liquid to a boil, then shut it off and let it cool.

Once the shrimp are cold, place four shrimp per serving on a plate.

Add a bit of the flavorful liquid over the shrimp for extra taste.

Garnish with a piece of basil for presentation.

Equipment Needed

Spice Level: