Chilled Shrimp Cocktail Platter
Poached shrimp are chilled and arranged around a bowl of tangy cocktail sauce with lemon wedges for a classic, no-fuss starter.
Poaching shrimp in water seasoned with lemon and bay leaf, then shocking them in ice water right away, keeps them tender instead of rubbery. A quick cocktail sauce made from ketchup, horseradish and lemon juice takes only a few minutes and tastes far brighter than most jarred versions. Arrange everything on a platter of ice to keep the shrimp cold as guests help themselves.
Ingredients
Method
Tap a number to mark a step doneBring a large pot of water to a boil with the lemon slices, bay leaf and a generous pinch of salt.
Add the shrimp and cook for 2 to 3 minutes, just until they turn pink and curl into a loose C shape.
Drain the shrimp immediately and transfer them to a bowl of ice water to stop the cooking and chill them fast.
Once cold, drain the shrimp well and pat them dry with paper towels, then refrigerate until ready to serve.
Whisk together the ketchup, horseradish, lemon juice, worcestershire sauce and a dash of hot sauce for the cocktail sauce.
Spoon the cocktail sauce into a small bowl and set it in the center of a platter lined with crushed ice.
Hook the chilled shrimp around the edge of the bowl by their tails so they are easy to grab.
Tuck the lemon wedges around the platter and serve everything well chilled, within an hour of putting it all together.
Kitchen note
Cook the shrimp a day ahead and keep them covered in the fridge; cold shrimp actually firm up nicely and taste just as good the next day.
