Shrimp Cocktail
4 servings
45 minutes
Shrimp cocktail is a classic dish of European cuisine that combines the exquisite taste of seafood with the rich spiciness of cocktail sauce. Its history dates back to the 20th century when cold seafood appetizers became popular among the aristocracy. Tender shrimp cooked in a fragrant broth with white wine, herbs, and spices gain juiciness and softness. Serving it in a stemmed glass adds elegance to the dish, while the spicy sauce made from ketchup, horseradish, and spices adds zest, revealing a wealth of flavor nuances. This cocktail is ideal as a festive appetizer served before main courses and pairs wonderfully with dry white wines. It delights with its balance of flavors and refreshing texture, making it a favorite choice for celebrations.
1
For the sauce, mix ketchup, horseradish, salt, ground black pepper, chili, cayenne pepper, and half of the lemon juice.
- Ketchup: 1 glass
- Horseradish: 35 g
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Ground chili pepper: 1 teaspoon
- Cayenne pepper: pinch
- Lemon juice: 2 teaspoons
2
Clean the shrimp from shells and innards, leaving the tails. In a pot, place the shrimp shells, 3 cups of water, and sea salt. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Strain the broth.
- Shrimps: 450 g
- Sea salt: 1 teaspoon
3
Bring the broth with the remaining ingredients, except for the shrimp, to a boil over high heat and cook for 2 minutes. Turn off the heat, add the shrimp, cover, and let sit for 8-10 minutes until the shrimp turn pink. Transfer the shrimp to ice and then dry. Serve in stemmed glasses with cocktail sauce.
- Dry white wine: 1 glass
- Black peppercorns: 4 pieces
- Coriander seeds: 5 piece
- Bay leaf: 0.5 piece
- Parsley: 5 stem
- Tarragon leaves: 1 stem
- Shrimps: 450 g