Recipe by Chef John
"Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce."
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garlic, peeled and bruised
seafood seasoning (such as Old Bay®)
whole black peppercorns
hot sauce, or to taste
shell-on deveined jumbo shrimp
This was a fantastic way to season up shrimp. I've never done this before and now I will always season like this. Perfect flavor and the recipe was right on.
Thank you so much! Only way I will prepare shrimp cocktail from now on! Only change I made was adding a little dried tarragon instead of fresh. I didn't have fresh. The shrimp were cooked perfectly and the sauce is the best ever! So good!
This was fantastic! I have made shrimp cocktail a few times but it was missing "something". This recipe hit the nail on the head for us and was most like what you order in a restaurant. Only change made was I did not have the tarragon so I subbed oregano. Perfection!
Excellent and easy recipe. We devoured these New Years Eve. As important as using this great recipe is buying good quality wild caught in the USA shrimp.I personally prefer those from The Gulf of Mexico. They are a little more expensive than farmed and imported but the taste is much much better. All shrimp are not created equal. Thanks Chef John!
used fresh shrimp (and bottled cocktail sauce) - absolutely the best shrimp I've ever had! wouldn't change a thing!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Shrimp Cocktail
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 38
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