Shrimp Cocktail: Tender Poached Seafood in 25 Minutes
Master this Shrimp Cocktail with our step-by-step timing guide. Featuring a zesty homemade sauce and poaching tips for tender bites. Ready in 25 minutes.
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Cooking tools:
- Pot
- Kitchen scale
- Ice bath bowl
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Citrus press
- Paring knife
- Serving platter
- Serving bowl
- Plastic wrap
- Refrigerator
- Stove
- Kitchen timer
- Spatula
- Instant-read thermometer
- Zip-top bag
- Paper towel
- Saucepan
Ingredients
- 2 lbs Extra-Jumbo Shrimp (16/20 count), shell-on but deveined
- 2 liters Filtered water
- 120 ml Dry white wine
- 1 Large lemon, sliced into rounds
- 3 Cloves garlic, smashed
- 2 Bay leaves
- 10 Whole black peppercorns
- 30g Kosher salt
- 240 ml Chili sauce
- 45g Prepared horseradish
- 15 ml Fresh lemon juice
- 5 ml Worcestershire sauce
- 2 drops Tabasco or hot sauce
- 1 pinch Celery salt
- 240 ml Tomato-clam juice
- 120 ml Ketchup
- 1 Small white onion, finely diced
- 1 Large jalapeño, minced
- 1 Firm-ripe avocado, cubed
- 30g Fresh cilantro, chopped
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