Bring water to a boil in a large, deep sauté pan or Dutch oven over high heat.
Recipe
Primary Media
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
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
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 125mg
- Sodium: 370mg
- Total Carbohydrates: 3g
- Protein: 16g