This shrimp cocktail platter paired with my beloved 5-ingredient homemade cocktail sauce is a go-to solution for a swift and effortless appetizer.
Effortless Shrimp Cocktail Platter
My most cherished Las Vegas memories didn’t involve gambling, showgirls, or the mesmerizing fountain displays. No, my mission in Las Vegas was always to seek out a classic $1 shrimp cocktail at one of the old-school casinos. Although they’re increasingly rare in today’s Las Vegas, that doesn’t deter me from recreating them at home.
These nostalgic shrimp cocktails have inspired one of my beloved shrimp appetizers, suitable for any season or craving. Not only do they serve as a healthy, low-fat snack, but when paired with a simple salad, they make a perfect on-the-go lunch or quick supper.
Whether I’m preparing this shrimp cocktail as an appetizer or contributing to a potluck party, my platter presentation remains elegantly simple, free from unnecessary fuss.
Ingredients for Homemade Shrimp Cocktail
Maintaining a few key ingredients in your pantry can simplify the creation of quick appetizers, healthy dinners, and speedy lunches.
For this recipe, you’ll only need:
– Frozen shrimp
– My homemade cocktail sauce
– Lemon
– Crushed ice
Nothing expedites a quick appetizer more than having a bag of frozen shrimp tucked away in the freezer.
Which Shrimp Works Best for a Shrimp Cocktail?
This shrimp cocktail recipe starts with Kroger’s extra-large frozen Simple Truth Organic Peeled and Deveined Cooked Large Shrimp, a staple always found in my freezer. These shrimp are initially cooked in their shells to lock in flavor, then peeled and deveined for convenience.
The Simple Truth organic product line is USDA-certified organic, ensuring that they are:
– Produced without synthetic fertilizers, genetic engineering, sewage sludge, or irradiation.
– Free from artificial preservatives, antibiotics, and added hormones.
– Cultivated by organic growers and handlers certified by USDA-accredited third-party agencies or organizations.
These organic shrimp require minimal preparation, being both low-fat and high-protein, and they’re flash-frozen at harvest to preserve their freshness without the need for peeling or slicing.
Thawing Frozen Shrimp
My method for thawing frozen cooked shrimp mirrors that for uncooked shrimp. The most effective thawing approach is to place the bag of frozen shrimp in the refrigerator overnight, typically for around 8-10 hours. I prefer situating mine in a bowl to catch any potential drips. Subsequently, rinse them with cold water and refrigerate until serving time.
For a faster thaw, empty the shrimp from the package into a bowl and immerse them in cool water for 15-20 minutes. Change the water once or twice, gently breaking the shrimp apart as they thaw. Drain the water and refrigerate until ready to use.
Cooking Frozen Shrimp for Shrimp Cocktail
If you happen to have uncooked shrimp, they can be cooked swiftly before serving. I particularly favor Private Selection’s Wild Caught Key West Pink Jumbo Shrimp for uncooked shrimp. You can quickly cook them in boiling water or use my cooking method below, which adds an extra touch of flavor to these little crustaceans.
Instructions for cooking frozen shrimp for shrimp cocktail:
1. Thaw the shrimp following the aforementioned method, then fill a large pot with water.
2. Add a bay leaf, the juice of ½ lemon, and 1 teaspoon of black peppercorns to the pot and bring it to a boil. Reduce to a rolling simmer.
3. Add the shrimp and cook until they turn pink, which usually takes about 3-4 minutes. Subsequently, drain the shrimp and run cold water over them to cool. Refrigerate until you’re prepared to serve.
Preparing Shrimp Cocktail
The essence of shrimp cocktail lies in its presentation, and my preferred approach to serving this appetizer is straightforward, allowing for easy nibbling and socializing while savoring the dish.
For presentation, I opt to serve the shrimp on a platter with the tails intact. I also place a small dish nearby for discarding the tails.
I create a base for the platter using crushed ice, typically sourced from the meat and seafood department at my local Smith’s, also known as Kroger, where the butcher conveniently bags it for me. Alternatively, using an ice crusher at home is another option. It’s essential not to crush the ice too finely, as it tends to melt rapidly.
To complete this simple appetizer, I rely on my beloved homemade cocktail sauce and add a few lemon wedges for an effortless finish.
My Go-To Homemade Cocktail Sauce
Crafted with just 5 simple ingredients, this cocktail sauce is incredibly easy to whip up and serves as the perfect zesty accompaniment for a classic tomato kick.
Here’s what elevates this cocktail sauce:
– Swapping out ketchup for Kroger’s Chili Sauce offers a gentler tomato flavor with an added kick of spice.
– Infusing the chili sauce with horseradish and dry mustard delivers that quintessential cocktail sauce heat.
– A dash of Worcestershire sauce contributes a savory umami essence.
– A splash of lemon juice provides a refreshing citrusy touch that seals the flavorful deal.
With that, all that’s left is the delightful dipping!
Is It Possible to Prepare a Shrimp Cocktail Ahead of Time?
Absolutely! You can prepare the homemade shrimp cocktail sauce up to 3 days ahead of time. However, I recommend cooking the shrimp on the same day you plan to serve them.
Fresh or Frozen Shrimp: What’s the Best Choice?
My personal preference leans towards cooked, frozen shrimp, but feel free to use whichever type you prefer.
Suggestions for Perfecting Shrimp Cocktail
For extended periods at buffets or gatherings, here’s a neat trick: place a bowl of ice and set another bowl containing the shrimp atop the ice. This method insulates the shrimp bowl, ensuring a chilled serving without any hassle.
Using cooked, peeled, and deveined shrimp simplifies the process of preparing a homemade shrimp cocktail. However, any type of shrimp will work just fine.
As
leftover shrimp doesn’t retain its freshness for too long, it’s best to enjoy this shrimp cocktail platter within a day of preparing it.
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