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.)


  1. Make the sauce: In a medium bowl, stir together the ketchup, horseradish, lemon juice, Worcestershire, Tabasco, and a pinch of salt. Cover and refrigerate.
  2. 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.
  3. 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.
  4. 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.

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