Food & Cooking Recipes Appetizers Classic Shrimp Cocktail 3.0 (181) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2021 Print Rate It Share Share Tweet Pin Email Photo: Thomas Loof Prep Time: 15 mins Total Time: 50 mins Servings: 8 One of Martha's favorite entertaining strategies is to serve a pared-down—but still special feeling—menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients—including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest. Ingredients Shrimp 2 pounds large shrimp (16-20 count), peel on 2 large carrots, scrubbed but not peeled, cut into thirds 1 stalk celery with leaves, cut into thirds 4 sprigs thyme ½ teaspoon whole peppercorns 1 tablespoon kosher salt 2 lemons Cocktail Sauce ¾ cup ketchup 1 tablespoon fresh lemon juice 1 to 3 tablespoons fresh horseradish or prepared horseradish ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon hot sauce, such as Tabasco (optional) Directions Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside. Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days. Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.) To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side. Rate it Print