Delicate, briny, and sweet, it’s no surprise shrimp are the most popular seafood in the United States. This classic elegant dish pairs jumbo shrimp with a cocktail sauce inspired by the tangy condiment served at the Manhattan Club in New York during the late 19th century.
- ¾ cups ketchup
- 3 tbsp. drained prepared horseradish
- 2 tbsp. fresh lemon juice
- 2 tsp. Worcestershire sauce
- 8-10 drops Tabasco
- Pinch kosher salt
- 2 cups dry white wine
- 1 tbsp. whole black peppercorns
- 6 sprigs fresh thyme
- 1 small bunch parsley
- 1 sliced yellow onion
- 1 chopped celery stalk
- 1 bay leaf
- 16 jumbo shell-on shrimp (1 lb.)
- Make the sauce: In a medium bowl, stir together the ketchup, horseradish, lemon juice, Worcestershire, Tabasco, and a pinch of salt. Cover and refrigerate.
- In a large pot, combine the wine, peppercorns, thyme, parsley, onion, celery, bay leaf, and 2 quarts of water into a large pot. Season the liquid generously with salt and bring to a boil. Turn the heat down to medium-low and simmer for 30 minutes.
- Add the shrimp and cook, stirring occasionally, until just cooked through, 2–3 minutes. Drain the shrimp, transfer to a baking sheet, and spread into a single layer; let cool to room temperature.
- Refrigerate the shrimp until completely chilled, then peel them. Pour the cocktail sauce into a small ramekin, place on a serving platter, and surround with the peeled shrimp. Serve immediately.
The essential ways to cook the U.S.’s most popular seafood.