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Shrimp Cocktail and a Duo of Sauce
Mary Berg shares an update on the classic shrimp cocktail to serve up for the holiday season.
YIELDS
4
TO
6
Ingredients
Shrimp
- 4 cups ice cubes
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 teaspoons celery salt
- 1 lemon, halved
- 450g (21-25 count) raw shrimp, shell-on and deveined
Spicy Cocktail Sauce
- 1/2 cup ketchup
- 1/2 lemon, zested and juiced
- 2–3 tablespoons prepared horseradish
- 1–2 teaspoons Worcestershire sauce
- Tabasco sauce
- Kosher or celery salt
Herby Aioli
- 4 garlic cloves, minced
- 1/2 lemon, juiced
- 1/2 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/4 cup finely chopped chives, parsley, basil, and/or tarragon
- Kosher salt and black pepper
Directions
Shrimp
- Prepare an ice bath by adding the ice to a large bowl. Top with just enough water to cover the ice and set aside.
- Combine four cups of water in a large pot with the kosher salt, sugar, and celery salt. Juice the lemon into the water and add the lemon rinds to the bank. Turn the heat to medium-high and bring to a boil.
- Add the shrimp and cook for one and a half to two minutes or until the shrimp are pink and still plump. Transfer the shrimp to the ice bath using a slotted spoon and allow them to chill for a few minutes while you make the sauces.
Spicy Cocktail Sauce
- Whisk together the ketchup, lemon zest, and lemon juice and add horseradish and Worcestershire to taste—season with Tabasco and kosher or celery salt.
Herby Aioli
- Add the garlic into a small bowl and pour over the lemon juice. Set aside for five minutes to allow the garlic to infuse into the lemon juice. Add the mayonnaise, Dijon, and herbs to a separate bowl and strain over the lemon juice, discarding the garlic. Mix well to combine, then season to taste with salt and pepper.
Serve
- Remove the shrimp from the ice bath and dry them off using a clean kitchen towel or paper towel. If serving family style, fill a shallow serving dish with ice and serve the shrimp on top to keep cold with the sauces in a small serving dish. If you are feeling fancy and want to pull a real Myra Berg here, serve the shrimp hanging off the edge of martini glasses or coups lined with leaves of lettuce and with some sauce. Enjoy!
TIP: The shrimp can be fully prepared and stored in the fridge up to one day in advance, and the sauces will be kept in the refrigerator for up to five days.
