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Shrimp Cocktail

From

December/January 2013

Shrimp Cocktail

Shrimp Cocktail is a classic at parties, but it rarely does justice to the festive occasion: The shrimp are overcooked, rubbery, and flavorless, and they’re served with a sugary-sweet cocktail sauce. To ensure perfectly cooked shrimp, we start them in cool water, bring it up to a simmer, and then immediately kill the heat and cover the pot. When the shrimp are pink and tender, we add ice to stop the cooking process. Finally, we developed a traditional cocktail sauce—ketchup and horseradish based—that’s balanced enough to complement the sweet shrimp instead of hiding their flavor.

Serves 6 to 8

The shrimp and sauce may be made up to 24 hours in advance and refrigerated.

Ingredients

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