s classic shrimp cocktail appetizer comes together incredibly quickly. Purchasing uncooked shrimp and then poaching them in the shell helps them stay tender, though they turn out just fine if you want to peel and devein them. The sauce is super simple and comes together while the shrimp are cooling; it’s well-balanced with tanginess from the vinegar and lemon, a little kick from the horseradish, and sweetness from the ketchup.
How to Make It
Squeeze juice from 2 lemons into a small bowl and set aside, reserving 2 squeezed halves. Combine 3 tablespoons lemon juice, sugar, salt, coriander, reserved lemon halves and 6 cups water in a large saucepan. Bring mixture to a boil, stirring occasionally to dissolve sugar and salt. Add shrimp to boiling water and cook, uncovered, until just cooked through, about 3 minutes. Remove from heat and add 8 cups ice to saucepan. Let shrimp sit in liquid until cooled completely, about 10 minutes.
Meanwhile, combine ketchup, horseradish, Worcestershire, vinegar, 1 tablespoon remaining lemon juice, and sriracha in a small bowl, stirring to combine. Slice remaining lemon and serve with cooled shrimp and dipping sa
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CookL: CG
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