How to Make Shrimp Cocktail - The Basics on QVC

Get a large stockpot and add 4 quarts of water.

Add 1 halved onion, 2 stalks of washed celery, fresh thyme, 2 bay leaves, 12 to 15 smashed garlic cloves, and 2 tablespoons of salt to the pot.

Squeeze the juice of 1 lemon into the pot and add the squeezed lemon half.

Bring the mixture to a boil, then reduce to a simmer and let it simmer for about 20 minutes.

In a large bowl, combine ketchup and 1/4 cup prepared horseradish to make cocktail sauce.

Zest the whole lemon before cutting it in half, then juice the lemon and add both the zest and juice to the cocktail sauce.

Stir the cocktail sauce together and adjust seasoning with Worcestershire sauce and additional lemon juice or horseradish as desired.

Remove the solids (celery, onion, lemon halves) from the broth after 20 minutes of simmering.

Add 2 to 2.5 pounds of peeled and deveined black tiger shrimp to the boiling broth.

Cook the shrimp for 2 to 3 minutes until they turn bright pink, being careful not to overcook them.

Prepare an ice bath with cold water and ice cubes.

Remove the shrimp from the broth and immediately transfer them to the ice bath to stop the cooking process for at least 3 minutes.

After cooling, remove the shrimp from the ice bath and pat them dry with a clean kitchen towel.

Arrange the shrimp on a platter with tails facing the same direction and add lemon wedges for serving.

Equipment Needed

Spice Level: