Shrimp Cocktail Court Bouillon

Shrimp cocktail is that classic party starter that never fails to impress and disappears faster than you can chill the glasses. This recipe walks you through making shrimp cocktail from scratch so every bite bursts with freshness and tangy flavor. Serving this always brings me back to holidays at my grandmother’s table where the shrimp were perfectly chilled and the sauce just spicy enough to wake up your taste buds.

When I first learned to make shrimp cocktail from scratch it seemed intimidating but now I find it is almost meditative. My family prefers the shrimp extra cold so sometimes I sit the plate over a bowl of ice for ultimate crunch.

Ingredients

• Cold water: For poaching the shrimp and extracting veggie flavor. Use filtered water if possible for a clearer court bouillon
• Carrots: Lend sweetness and body to the broth. Pick firm unblemished carrots for best flavor
• Celery: Classic aromatic that rounds out the flavors. Look for crisp stalks with plenty of leaves
• Onion: Adds depth and a touch of sharpness. Yellow onions work best for this recipe
• Garlic: Infuses the broth with a mellow aromatic punch. Use fresh whole garlic bulbs
• Lemon: Brightens both the shrimp and cocktail sauce. Choose a heavy lemon for maximum juice and fragrant zest
• Fresh parsley: Contributes a fresh green note. Use curly or flat leaf both work
• Fresh thyme: Brings herbal complexity to the broth. Select sprigs with pliant stems and vivid green leaves
• Bay leaves: Build savory layers while poaching. Use dried or fresh as you have on hand
• Raw shrimp: For best flavor buy shrimp with shells still on. Look for glossy shells and a clean ocean scent
• Kosher salt: Delicately seasons the shrimp and broth. Use a flake style for easier dissolving and even distribution
• Ketchup: The base of cocktail sauce. Use a brand with minimal added sugars for better balance
• Prepared horseradish: Adds zippy heat. Seek out refrigerated horseradish for freshness
• Worcestershire sauce: Gives savory depth to the cocktail sauce. Splash just a touch
• Hot sauce: Lets you adjust the heat. Add a few drops at a time and taste as you go

Step-by-Step Instructions

Make the Court Bouillon:

Fill a large pot with cold water. Add quartered carrots, celery, onion, halved garlic and lemon, parsley, thyme, and bay leaves. Bring the mixture to a rolling boil over high heat. As soon as it boils reduce to a gentle simmer and partially cover. Let the aromatics infuse for at least 10 minutes or up to 30 minutes if you have extra time the longer it simmers the more flavor you get

Poach the Shrimp:

With the broth gently simmering add the raw shell-on shrimp and salt. Turn off the heat immediately and stir gently. Let the shrimp cook in the hot liquid until pink and just curled usually two to two and a half minutes for medium size three minutes if large. They should be just opaque do not overcook or they get rubbery

Cool and Peel the Shrimp:

Drain the shrimp using a colander. Spread them on a sheet pan so they cool quickly to room temperature. To peel hold a shrimp firmly and carefully remove the shell and vein if you prefer. Chill in the refrigerator if making ahead but the best texture is when served just barely cool

Mix the Cocktail Sauce:

In a small mixing bowl combine ketchup, freshly grated lemon zest and juice, drained horseradish, a sprinkle of Worcestershire, and a few drops of hot sauce to taste. Stir thoroughly. Refrigerate the sauce until ready to serve so the flavors meld

Serve:

Mound the shrimp on a chilled platter with the sauce in the center or hang each shrimp over a glass’s rim for a classic touch. Add lemon wedges on the side so everyone can squeeze some juice over their shrimp

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I love using big juicy lemons picked from my neighbor’s tree they make such a difference. My favorite part is watching my family gather around the table and race to grab that very last shrimp from the plate there is always a mini negotiation for it.

Storage Tips

Leftover shrimp cocktail stores well in the refrigerator for up to two days. Keep the shrimp and sauce in separate airtight containers to preserve freshness and texture. If making ahead chill the shrimp and only combine with the sauce just before serving so everything stays crisp and fresh.

Ingredient Substitutions

If you cannot find fresh thyme you can use a pinch of dried thyme. Bottled lemon juice works in a pinch but real lemon will give a brighter flavor. If you have shell-on frozen shrimp defrost in the refrigerator overnight and pat dry before cooking. For the cocktail sauce grainy mustard makes a tasty addition if you want more complexity.

Serving Suggestions

Shrimp cocktail is perfect for a party platter but also shines as a light lunch with a simple salad. You can tuck the shrimp into lettuce cups or serve alongside cooked and chilled lobster tail for a fun seafood medley. I sometimes pair it with buttery crackers as a starter for summer dinners outdoors.

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Cultural and Historical Context

Shrimp cocktail shot to fame as a party classic in the mid-twentieth century and remains a celebration favorite from buffets to wedding banquets. The technique of poaching in court bouillon is rooted in French cooking and adds a restaurant style flourish to this beloved starter.

Recipe FAQs

→ What types of shrimp work best for this dish?

Medium or large shrimp in the shell offer the juiciest texture and absorb the aromatic flavors from the poaching liquid.

→ How can I ensure the shrimp remain tender?

Once the shrimp are added to the hot bouillon, turn off the heat and let them cook just until they curl and turn pink for best results.

→ Is it necessary to devein the shrimp before poaching?

Deveining is optional, but it provides a cleaner presentation. Use a skewer under the shell to lift out the vein easily.

→ Can the cocktail sauce be prepared ahead?

Yes, mixing the sauce a few hours in advance and refrigerating it allows the flavors to meld for a deeper taste.

→ How should the poached shrimp be served?

Arrange the chilled shrimp in a glass or on a platter with lemon wedges, and offer the cocktail sauce on the side for dipping.

→ What is court bouillon and why use it?

Court bouillon is an aromatic broth used to gently infuse the shrimp with flavor while keeping them moist and tender.