Chilled Shrimp Cocktail
Shrimp poached with bay leaves and served cold with a sharp ketchup and horseradish sauce. Start an hour ahead so the shrimp are fully cold.
Buy raw shrimp, not cooked: cooked shrimp poached again turn rubbery. Keep the water at a bare simmer, not a boil, and lift the shrimp out as soon as they are pink and curled into a C; a tight O means they are overcooked. The ice bath stops the cooking and keeps them firm. Prepared horseradish loses heat as it ages, so taste the sauce and add more if it is mild.
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Ingredients
for 4Ticks stay put if you leave and come back.
Method
8 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 2 days
Keep the shrimp and the sauce in separate covered containers in the fridge and serve cold. Do not freeze.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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