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Classic Shrimp Cocktail

Chilled, tender jumbo shrimp with a zesty horseradish cocktail sauce, served over crushed ice.

By Wanda Oyola 1 h Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Chilled pink shrimp on bamboo picks hanging from a glass coupe of crushed ice with red cocktail sauce and a lemon wedge.

Shrimp cocktail is the elegant starter that never goes out of style: big, chilled pink shrimp hooked over a glass of crushed ice, with a bright red cocktail sauce that has just the right kick of horseradish and lemon. It looks fancy, but it takes very little work.

The Thermomix® TM7™ mixes the cocktail sauce in seconds, then steams the shrimp in the Varoma over water flavored with lemon, bay leaf and peppercorns, so they cook gently and stay juicy. A quick ice bath stops the cooking, and they chill in the fridge until party time.

Made in the Thermomix® TM7™

Classic Shrimp Cocktail

Makes: About 30 shrimp and 1 cup of sauce

  • Prep15 min
  • Cook15 min
  • Total1 h
  • Serves6

Ingredients

For the cocktail sauce

For the shrimp

To serve

Instructions

  1. Place the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce and pepper in the mixing bowl and mix 10 sec/speed 3. Transfer to a bowl, cover and refrigerate. Rinse the mixing bowl.
  2. Pour the water into the mixing bowl, squeeze in the juice of the lemon halves and drop them in, then add the bay leaves and peppercorns. Heat 6 min/Varoma/speed 1, until it steams.
  3. Meanwhile, toss the shrimp with the salt and spread them in a single layer in the Varoma dish and tray.
  4. Put the Varoma in position and steam 8 min/Varoma/speed 1, until the shrimp are pink and opaque all the way through. If any are still gray in the center, steam 2 min/Varoma/speed 1 more.
  5. Right away, plunge the shrimp into a large bowl of ice water for 3 minutes to stop the cooking. Drain, pat dry and refrigerate at least 30 minutes.
  6. Fill glasses or a serving bowl with crushed ice, set a small dish of cocktail sauce in the center and hang the shrimp around the rim. Serve with lemon wedges.

Tips

  • Make ahead: the shrimp and the sauce keep separately in covered containers in the fridge up to 1 day.
  • Like it hotter? Add more horseradish, 1 teaspoon at a time, until it clears your nose the way you like.
  • At a party, keep the shrimp on ice and do not leave them out of the fridge for more than 2 hours.

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