Bring water to a boil in a large, deep sauté pan or Dutch oven over high heat.
Recipe
Author
Celebrity Chef Andrew Zimmern
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Description
You’ll love this classic shrimp cocktail featuring tender shrimp that’s poached in a flavorful broth. Serve with our delicious Cocktail Sauce which showcases both spicy horseradish and a subtle sweetness from chili sauce.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 qt. water | ||
| ⅔ c. coarsely chopped onion | ||
| ⅔ c. cup coarsely chopped celery | ||
| ⅔ c. cup coarsely chopped carrot | ||
| ½ c. dry white wine | ||
| ⅓ c. lightly packed parsley sprigs | ||
| 1 lemon, sliced | ||
| 2 tbsp. Hy-Vee pepper supreme mixed peppercorns | ||
| 2 lbs. Fish Market raw shrimp (16 to 20 ct.) | ||
| Cocktail Sauce, for serving | ||
| Hy-Vee saltine crackers, for serving |
Things To Grab
- Large, deep saute pan
- Dutch oven
- Large bowl
- Serving bowl
Directions
Add onion, celery, carrot, wine, parsley, lemon slices and peppercorns; reduce heat to low. Cover and simmer for 40 minutes.
Meanwhile, if necessary, peel shrimp, leaving tails attached; devein shrimp.
Add shrimp to simmering water mixture; stir. Remove from heat. Cover and let stand for 3 to 5 minutes or until shrimp reach 145 degrees. Drain mixture immediately. Quickly chill mixture in an ice bath; drain.
Cover and refrigerate shrimp mixture for 1 hour, if desired. Transfer to a serving bowl filled with ice; serve with Cocktail Sauce and crackers.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 125mg
- Sodium: 370mg
- Total Carbohydrates: 3g
- Protein: 16g
Daily Values
0%
Iron 0%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 2%