How to Make Shrimp Cocktail with Frozen Shrimp
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Shrimp Cocktail with Frozen Shrimp
8 to 10 Servings
- 1 lemon, halved
- 1 onion, quartered
- 10 whole black peppercorns
- 1 bay leaf
- 2 tablespoons kosher salt
- 2 pounds large uncooked, unpeeled shrimp
- Fill a large pot three-quarters full with water; squeeze juice from lemon halves into pot and add lemon halves. Add onion and next 3 ingredients to pot. Bring to a boil over high heat, then reduce heat to medium; simmer for 5 minutes for flavors to blend.
- Add shrimp; cook until just opaque in center, 2-3 minutes. Drain and transfer shrimp to a large bowl of ice water; let cool. Drain again. Peel; devein, leaving tails intact. DO AHEAD Shrimp can be poached 1 day ahead. Cover and chill.
- Arrange shrimp over a bed of ice. Serve with Classic Cocktail Sauce and Lemon-Tarragon Vinaigrette.
- For 20 people, buy 4 pound shrimp. For 30, buy 6 pound shrimp. Cook in batches. Place some shrimp on a platter of ice; refrigerate the rest for replenishing.