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Boiled Shrimp Cocktail


Hello All!   And Welcome back to Food~Flavor~Fun!

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Today I’m going to share a great appetizer recipe.  Although, it does not have to be an appetizer.  I had it for dinner last night…along with some great Crab Cakes.  There is a bunch of flavor in this boiling pot.  This is one of my all time favorite appetizers.  Try it at your next dinner party or family dinner.  I know it will be a huge hit!

Boiled Shrimp Cocktail


  • 1 teaspoon whole black pepper corns
  • 1 teaspoon coriander seeds
  • 1 rib celery, cut into 1-inch pieces
  • 1 sprig fresh tarragon
  • 2 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 teaspoon paprika
  • 2 tablespoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • 1/2 lemon, squeezed and the shell, plus 4 wedges for garnish
  • 1/4 cup white wine
  • 4 cups water
  • 2 bay leaves
  • 1 pound (about 30) shrimp, peeled, deveined, tail segment left intact
  • Cocktail sauce (recipe follows)


In a large saucepan, combine the pepper corns, coriander seeds, celery, tarragon, thyme, spices, lemon juice and shell, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes.  Add the shrimp to the boiling water, stir, cover and remove from the heat.  Let stand for 8 to 10 minutes, or until the shrimp are just cooked through.

Strain in a colander and transfer the shrimp to a large bowl.  Discard the cooking liquid and seasonings.  Refrigerate the shrimp until well chilled, about an hour.  While the shrimp are chilling, make the Cocktail sauce.

Cocktail Sauce

  • 1 cup ketchup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 – 4 drops Tabasco hot sauce (optional)

Combine all the ingredients in a small non-reactive bowl and stir until thoroughly combined.  Refrigerate until ready to serve.

To serve, place a few spoonfuls of cocktail sauce in the bottom of a Martini glass.  If you need a filler at the bottom of the glass, use some shredded lettuce.  Place 6 shrimp around the rim of the glass with the head end of the shrimp in the cocktail sauce and the tails over the rim.  This will help them stay in place.  Garnish with a slice of lemon.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

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Bye for now.

Categories : Starters


  1. Cooking says:

    They can remain frozen in your freezer for up to five months. Cooking

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