SERVES 4
SKILL LEVEL: EASY
COOK TIME: 15 MINS.
PREP TIME: 15 MINS.
COST: $$
I’ve been making this shrimp cocktail this way since the 1980s. It’s probably as much a part of my identity as my orange Crocs. My humble addition to the noble traditions of shrimp cocktail–dom is a lot of peppercorns in the poaching liquids and the bite of serrano chili and scallions in the sauce. Just writing these words makes me want a glass of cold beer, so I guess it goes well with beer.
2 tablespoons whole black peppercorns
5 sprigs fresh thyme
½ bunch parsley (leaves and stems)
1 lemon, halved
2 bay leaves
3 tablespoons kosher salt 3 quarts water
12 colossal shrimp, heads removed
½ cup ketchup
¼ cup fresh horseradish (or 2 tablespoons prepared)
Juice and zest of 1 lemon
1 tablespoon Worcestershire sauce
1 serrano chili, seeded and finely minced
2 scallions, minced
1 teaspoon kosher salt
1. Combine the peppercorns, thyme, parsley, lemon, bay leaves, and salt in a large pot filled with 3 quarts of water. Bring to a boil.
2. Drop the shrimp into the water and lower the heat to a simmer, stirring occasionally. Simmer until the shrimp turn pink and curl slightly, about 4–6 minutes. Remove the shrimp from the cooking liquid and cool to room temperature. Once cool enough to handle, remove the shells from the shrimp, leaving the tails intact. Refrigerate until ready to serve.
3. Whisk together the ketchup, horseradish, lemon juice and zest, and Worcestershire sauce. Fold in the serrano and the scallions. Season with salt, and serve alongside the shrimp.