Before poaching the shrimp, Ree simmers a pot of water with aromatics like lemon, onion, garlic, Old Bay, and bay leaf for extra flavor. Then, after stirring the shrimp into the simmering water, she calls for immediately covering the pot and cutting the heat. It only takes 3 to 4 minutes for perfectly pink and tender (not chewy!) results.
Ingredients
Shrimp1 lemon, halved
1 onion, roughly chopped
3 garlic cloves, peeled and smashed
1 tbsp. Old Bay Seasoning
1 bay leaf
2 tsp. kosher salt
1 tsp. black peppercorns
2 lb. large shrimp, peeled and deveined (thawed if frozen)
Cocktail Sauce
1 c. ketchup
2 tbsp. prepared horseradish
1 tsp. hot sauce
3 dashes of Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. black pepper
Method
For the shrimp: Fill a large pot with 8 cups cold water. Squeeze in the lemon juice, then add the lemon halves. Add the onion, garlic, Old Bay, bay leaf, salt and peppercorns and bring to a simmer over medium heat; cook for 20 minutes. Scoop out the solids and return the liquid to a simmer.
Fill a large bowl halfway with ice. Add 3 cups of water and place a smaller bowl inside (but don’t let the water get in the smaller bowl!).
Add the shrimp to the pot with the simmering liquid and stir, then cover and turn off the heat. Let sit until the shrimp are pink, curled and opaque throughout, 3 minutes for smaller shrimp and 4 minutes for larger shrimp. Using a slotted spoon, transfer the shrimp to the bowl set over the ice bath. Gently stir every few minutes to cool down the shrimp. Once they’re no longer steaming, put the shrimp on a platter and refrigerate until cold, at least 30 minutes.
Meanwhile, for the cocktail sauce: Stir the ketchup, horseradish, hot sauce, Worcestershire sauce, salt and pepper in a small bowl. Chill at least 30 minutes before serving. Serve with the shrimp.
Shrimp Cocktail
Inspired by https://www.thepioneerwoman.com/food-cooking/recipes/a37756481/shrimp-cocktail-recipe/
Recipe attributed to Ree Drummond
Before poaching the shrimp, Ree simmers a pot of water with aromatics like lemon, onion, garlic, Old Bay, and bay leaf for extra flavor. Then, after stirring the shrimp into the simmering water, she calls for immediately covering the pot and cutting the heat. It only takes 3 to 4 minutes for perfectly pink and tender (not chewy!) results.
Ingredients
Shrimp1 lemon, halved
Cocktail Sauce
Method