Shrimp Cocktail Recipe
With Oregon Coast bay shrimp.
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Ingredients
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Shrimp
Cocktail sauce
Garnish & service
Method
Shrimp
Rinse and chill shrimp
Place the cooked Oregon Coast bay shrimp in a colander and rinse briefly under cold running water to remove any residue. Drain well.
Prepare an ice bath by mixing the ice and 2 cups cold water in a large bowl. Add 1 tsp kosher salt and stir to chill. Submerge the rinsed shrimp in the ice bath for 5 minutes to ensure they are thoroughly cold, then drain and pat dry with paper towels. Keep chilled in the refrigerator until ready to serve.
Cocktail sauce
Make sauce
In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika (if using), and 1 teaspoon coarse black pepper. Whisk until smooth and taste—adjust heat by adding more horseradish or hot sauce, or balance acidity with an extra 1/2 teaspoon lemon juice.
Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld. Stir again before serving.
Garnish & service
Arrange about 4 cups crushed ice among four small serving bowls or cocktail glasses (or one large bowl if serving family-style). Mound a tablespoon or two of cocktail sauce in each bowl or place small ramekins of sauce in the center.
Leftover sauce will keep covered in the refrigerator for up to 3 days. Leftover cooked shrimp should be consumed within 24 hours when stored chilled.
