Perfect Shrimp Cocktail w/ Homemade Cocktail Sauce

Nicole Straight

Shrimp cocktail is the perfect holidays starter, but purchasing good ready-to-eat cooked shrimp can be a tad spendy. This classic appetizer is so simple to make at home, there is really no need to ever buy out again. There is just one trick to this dish. The shrimp must be boiled in court bouillon NOT water (unless you like your shrimp rubbery and tasteless). The key to the perfect shrimp cocktail lies not just in the quality of the seafood but in the boil. Here's how to do it right, complete with zesty homemade cocktail sauce. 

Court Bouillon

1-2 lb. uncooked, peeled and cleaned jumbo shrimp

1 carrot, cut in half

1 stalk celery, cut in half

½ onion

1 lemon cut in half

pinch of kosher salt

5 C. water

1 C. white wine

½ bunch Italian parsley, tied

Combine all ingredients (except shrimp) in a large pot and bring to a boil, add shrimp and cook for 2 minutes or until pink just turn pink.  Remove shrimp and let cool completely before serving.

Shrimp Cocktail Sauce

1/2 C.  Thai sweet chili sauce 

1/2 C. ketchup 

3 Tbs. prepared horseradish

2 Tsp. fresh lemon juice

1/2 tsp. Worcestershire sauce

1/4 tsp. hot sauce, optional

Combine all ingredients and chill before serving.