Shrimp Cocktail With Cranberry Cocktail Sauce
A refreshing twist on a classic seafood appetizer, featuring juicy shrimp paired with a sweet and tangy cranberry cocktail sauce.
Ingredients
For the cranberry cocktail sauce
- 1 cup frozen cranberries Do not use fresh cranberries
- 2 tablespoons maple syrup
- 1 tablespoon sugar
- 1 tablespoon jarred prepared horseradish Adjust to taste for spice
- 1 teaspoon fresh lemon juice
- 1 teaspoon white wine vinegar or Champagne vinegar
- 1/2 teaspoon salt Additional salt to taste
For the shrimp
- 2 pounds large or jumbo shrimp Tails kept on, bodies peeled and deveined
- 1 quart water For poaching
- 1/4 cup white wine vinegar or Champagne vinegar
- 4 leaves bay leaves
- 1 tablespoon salt For poaching
Instructions
Make the sauce
- In a food processor, purée the frozen cranberries, maple syrup, sugar, horseradish, lemon juice, and vinegar with 1/2 teaspoon salt until nearly smooth.
- Taste and add more salt if desired. The sauce can be served right away, but it’s better if you let it sit for a few hours at room temperature.
- Store in an airtight container in the fridge for up to a week.
Make the shrimp
- Fill a large saucepan with a quart of water and add the vinegar, bay leaves, and 1 tablespoon of salt. Bring it to a boil over high heat.
- Add the shrimp and lower the heat to keep it at a bare simmer.
- Let the shrimp poach until they are just opaque all the way through, about 3 minutes.
- Drain the shrimp, discard the bay leaves, and run them under cold water to cool. Ensure they are dry before serving.
Serve
- Serve the shrimp in a bowl with the cranberry sauce for dipping.
Notes
Make sure to use frozen cranberries for the best flavor. Adjust the horseradish to your liking for more or less heat. Let the sauce sit for a few hours or overnight for the best taste. Add diced avocado or mango for a fruity twist.