{"id":6921,"date":"2024-04-26T11:45:33","date_gmt":"2024-04-26T11:45:33","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/bas-best-shrimp-cocktail\/"},"modified":"2024-07-30T08:31:10","modified_gmt":"2024-07-30T08:31:10","slug":"bas-best-shrimp-cocktail-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/bas-best-shrimp-cocktail-2\/","title":{"rendered":"BA\u2019s Best Shrimp Cocktail"},"content":{"rendered":"<p>Great shrimp cocktail recipes are all about the little things. Namely, guidance on the right shrimp for the job, how to cook them perfectly, and how best to achieve the classic balanced but zingy sauce. This one gets the details right.<\/p>\n<p>You\u2019re looking for big, fat, just-cooked shrimp for this classic appetizer, so size and precision matter\u2014the size will be printed on the bag of frozen shrimp at the grocery store, or ask your fishmonger about fresh, raw shrimp. We think 16\u201320 per pound is best for this recipe. (Otherwise, follow these guidelines: For 26\u201330, poach 1\u00bd minutes; for 21\u201325, poach 2 minutes; for 13\u201315, poach 4 minutes; for 8\u201312, poach 5 minutes; read more in our guide to cooking shrimp.)<\/p>\n<div>\n<h2>Ingredients<\/h2>\n<p>4 servings<\/p>\n<div>\n<h3>Shrimp<\/h3>\n<p>\u00bc<\/p>\n<div>cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt<\/div>\n<p>\u00bc<\/p>\n<div>cup sugar<\/div>\n<p>2<\/p>\n<div>lemons<\/div>\n<p>1<\/p>\n<div>lb. shell-on jumbo or large shrimp, deveined<\/div>\n<h3>Cocktail Sauce and Assembly<\/h3>\n<p>1<\/p>\n<div>cup chili sauce (preferably Heinz)<\/div>\n<p>\u00be<\/p>\n<div>tsp. finely grated lemon zest<\/div>\n<p>2<\/p>\n<div>Tbsp. fresh lemon juice<\/div>\n<p>2<\/p>\n<div>Tbsp. prepared horseradish<\/div>\n<p>2<\/p>\n<div>tsp. freshly ground black pepper<\/div>\n<p>\u00be<\/p>\n<div>tsp. hot sauce (preferably Tabasco)<\/div>\n<div>Lemon wedges (for serving)<\/div>\n<\/div>\n<\/div>\n<div>\n<h2>Preparation<\/h2>\n<ol>\n<li>\n<h3>Shrimp<\/h3>\n<h4>Step 1<\/h4>\n<p>Scoop 8 cups ice into a large bowl; set aside. Combine <strong>\u00bc cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt,<\/strong> <strong>\u00bc cup sugar<\/strong>, and 6 cups water in a large saucepan. Cut <strong>2 lemons<\/strong> in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat. Add <strong>1 lb. shell-on jumbo or large shrimp, deveined<\/strong>, and poach, uncovered, 3\u00bd minutes.<\/p>\n<h4>Step 2<\/h4>\n<p>Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath 10 minutes. Drain, pat dry, and peel. Pat dry again. Cover and chill until ready to serve.<\/p>\n<p><strong>Do Ahead:<\/strong> Shrimp can be poached and peeled 1 day ahead. Keep chilled.<\/p>\n<div><span><img decoding=\"async\" alt=\"A pile of poached tailon shrimp.\" src=\"https:\/\/assets.bonappetit.com\/photos\/5b3bed6c69a334617a182a58\/master\/w_1600%2Cc_limit\/ba-best-shrimp-cocktail-1.jpg\" \/><\/span><\/div>\n<div><span>Photo by Alex Lau<\/span><\/div>\n<\/li>\n<li>\n<h3>Cocktail Sauce and Assembly<\/h3>\n<h4>Step 3<\/h4>\n<p>Mix <strong>1 cup chili sauce (preferably<\/strong> <strong>Heinz<\/strong><strong>), \u00be tsp. finely grated lemon zest, 2 Tbsp. fresh lemon juice, 2 Tbsp. prepared horseradish, 2 tsp. freshly ground black pepper<\/strong>, and <strong>\u00be tsp. hot sauce (preferably<\/strong> <strong>Tabasco<\/strong><strong>)<\/strong> in a small bowl. Cover and chill until ready to serve.<\/p>\n<h4>Step 4<\/h4>\n<p>Serve peeled shrimp on cracked ice with lemon wedges and cocktail sauce alongside.<\/p>\n<p><strong>Do Ahead:<\/strong> Sauce can be made up to 1 day ahead. Keep chilled.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Great shrimp cocktail recipes are all about the little things. Namely, guidance on the right shrimp for the job, how to cook them perfectly, and how best to achieve the classic balanced but zingy sauce. This one gets the details right. You\u2019re looking for big, fat, just-cooked shrimp for this classic appetizer, so size and [&#8230;]<\/p>\n","protected":false},"author":4,"featured_media":6923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-6921","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6921","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=6921"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6921\/revisions"}],"predecessor-version":[{"id":9089,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6921\/revisions\/9089"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/6923"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=6921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=6921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=6921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}