Chef John's Shrimp Cocktail

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 50 minutes

Ingredientes

3 quarts cold water

¼ onion, sliced

½ lemon

2 cloves garlic, peeled and bruised

2 sprigs fresh tarragon

1 tablespoon seafood seasoning (such as Old Bay®)

1 teaspoon whole black peppercorns

1 bay leaf

½ cup ketchup

¼ cup chili sauce

¼ cup prepared horseradish

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

3 drops hot sauce, or to taste

1 pinch salt

2 pounds shell-on deveined jumbo shrimp

Instrucciones

Gather all ingredients.

For the poaching liquid: Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.

For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.

For the shrimp: Bring poaching liquid to a rapid boil. Cook shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain.

Arrange cold shrimp on a platter and serve with chilled sauce.

Nutrición

• Calorías: 306 kcal
• Grasa Total: 4 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 0 g
• Colesterol: 345 mg
• Sodio: 1415 mg
• Carbohidratos Totales: 19 g
• Fibra Dietética: 2 g
• Azúcares Totales: 10 g
• Proteína: 48 g