Shrimp Cocktail

Great shrimp cocktail is so easy to make, but the key is great flavor. Use these ingredients to create the best shrimp you've ever tasted!

1 pound raw, deveined, shell-on jumbo shrimp (16 to 20 per pound), thawed and room temp

2 T kosher salt
1 t ground thyme

1 t Bell's Seasoning
3 T peppercorns (I like tellicherry)
2 bay leaves
1 T celery seed
1 C lemon juice
Ice

1. Fill a dutch oven 3/4 full of water. Add salt, thyme, Bell's, peppercorns, bay leaves and celery seed.

2. Bring the seasoned water to boil on high heat. While the pot is heating, prep 1 large bowl with ice in the sink. Also have a strainer waiting to drain the shrimp. 

3. When the water is boiling, add thawed shrimp to the pot. Cook for exactly three minutes, keeping the pot on high heat. Just before 3 minutes is up, remove 2 cups of the boiling broth. Add the reserved stock to the bowl with ice. 

4. Drain the shrimp when timer reaches 3 minutes and then immediately add them to the bowl with ice/stock mixture and top with cold water so the shrimp are completely covered. Add 1 cup of lemon juice to the bowl and stir. Let shrimp sit in the cold water for 10 minutes, adding more ice if needed to keep them cooling. 

5. Drain shrimp, but do not rinse. Peel except for the tail and pat dry. Chill for up to 24 hours or serve immediately. 

Enjoy!

Here's a quick recipe for cocktail sauce if you'd prefer to whip up a fresh batch:

1 cup ketchup
1 T prepared horseradish

1 t red wine vinegar (or any type)
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning
Pinch of salt

Wisk together and chill before serving. Enjoy!