lemon poached shrimp cocktail

Lynnda Cloutier


If you need an elegant first course, this is it.

pinch tips: How to Peel & Devein Shrimp




2 cups dry white wine
six black peppercorns
two bay leaves
kosher salt
one large lemon, halved
1 1/2 pounds jumbo shrimp, 16 to 20 per pound
cocktail sauce with red onion and jalapeno, recipe follows

Directions Step-By-Step

in a large straight sided sauté pan with lid, mix the wine and 1 cup water, the peppercorns, bay leaves, and 1 teaspoon salt. Gently squeeze the lemon halves over the liquid and then drop in the halves.
Bring to a boil over medium-high heat, reduce the heat to medium low, and let the liquid simmer gently for 10 minutes. Add the shrimp, cover, and poach for four minutes. Turn off the heat and let the shrimp sit in a covered pan for another two minutes.
Transfer the shrimp to a colander with slotted spoon. Discard cooking liquid. Let the shrimp sit in a colander until they are cool enough to handle, about 15 minutes, and then shell them and deveined them if needed. Chill for at least two hours or up to a day. Serve cold with cocktail sauce. Serves 4 to 6.
Cocktail sauce with red onion and jalapeno
1/2 cup tomato catsup
1/2 cup chili sauce
1/4 cup grated onion, from about one quarter medium onion; using the large holes of a box grater
1/2 teaspoon finely chopped fresh jalapeno
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice, or more to taste
1/8 teaspoon kosher salt or more to taste

put all ingredients in a bowl and stir to mix. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving, taste and add more lemon juice and salt as needed. The heat of the jalapeno gives this sauce an extra spicy kick. Makes about 1 1/4 cups

About this Recipe

Course/Dish: Seafood Appetizers