The Shrimp Cocktail is perhaps the most celebrated of all appetizers. It’s elegant, impressive, and, of course, delicious. You need not visit a fancy restaurant for one, as you can make a perfect Shrimp Cocktail right at home! It’s a luxurious dish that will make any guest feel special. The recipe below will not only show you how to make a Shrimp Cocktail, but how to do so with an out-of-this-world Wasabi Sauce!
Shrimp Cocktail with Wasabi Sauce Video
Shrimp Cocktail with Wasabi Sauce Recipe
Ingredients you will need:
- 1 lb or 13-15 or 16-20 shrimp
- Bay leaf
- Lime juice
1. Place the shrimp in a saucepan filled with water.
2. Cut a medium-sized slice of lime. Squeeze the juice into the water, then drop the lime inside.
3. Add one bay leaf to the water.
4. Place saucepan on stove set on medium-high heat.
5. Place some ketchup in a mixing bowl. Squeeze juice from remaining lime into ketchup.
6. Take horseradish piece and peel with knife, taking off the sides and corners. Cut remainder into long, thin strips, then finely dice. Add to ketchup and stir.
7. Add Wasabi, either homemade or in paste form, to mixture. Stir.
8. Slice and add fresh cilantro to mix. Stir.
9. Sample the sauce to see if flavor is as desired. Add more ketchup and lime if sauce is too tangy for your tastes.
10. Once steam has begun to come out of the saucepan with shrimp, remove from it from heat. Let sit for a moment until heat dissipates.
11. In a bowl of ice water, place the cooked shrimp.
12. Place cocktail sauce on plate and place shrimp on top of sauce. If desired, cut and place remaining limes on plate as a garnish. Serve and enjoy!
The Right Knife for the Right Cocktail!
The Rada Granny Paring Knife is the smallest knife we manufacture. Its small size makes it perfect for cutting tasks that require finesse, such a peeling or cutting fruits and vegetables or making creative cuts in shrimp. It’s made in the USA, and comes with a Lifetime Guarantee!
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Another Appetizer to Impress Your Guests!
Crab Meat Rangoon
An elegant shrimp cocktail isn’t the only appetizer that will wow your guests. These Crab Meat Rangoons are what you would expect to see in a restaurant, but made at home they’re just as tasty. Serve these and watch them fly off the plate!
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Shrimp Cocktail Recipe Video Transcript
Start Video Transcript
Hello, and welcome to Rada’s test kitchen. My name is Blake and today we’re going to be making a shrimp cocktail and the sauce that goes with it. We have some peeled and deveined shrimp. They’re 16 to 20, which is saying there are about 16 to 20 per pound, so the higher the number, the smaller they are.
So, we put this in some water with a little bit of lime juice and bay leaf. Bring it up slowly, like a potato. What I do is I drop it in the water and then put it on there and let it come up until it’s fully cooked. Just until it’s cooked. What that does it that it helps with the tenderness of the shrimp. You can leave them whole like this.
This shrimp in particular comes with some of the juice. I’m going to take a lime, just the top part, drop that in there. I’ve got a fresh bay leaf, which I love fresh over dry.
I’m just going to put the pan on the range at medium to high heat because we want that water to come out quick but we don’t want to hit it too hard and make the shrimp tougher. So, this is the other end of our lime here, and we’re going to utilize that for some of the juices.
While the shrimp’s cooking, we’re going to go ahead and make our cocktail sauce. Starts out with ketchup. I believe you get what you pay for with ketchup. Stick with the quality kind. We use some lime juice, that’s the acid, and that’s important. We have 2 options here. We can use horseradish, which you can buy prepared, and we have wasabi. Wasabi is a horseradish flavor. Sometimes it comes in powder form. You have to mix it with water. What I do is I mix it with warm water and let it get really pungent. Otherwise, it can come in a paste. But we want horseradish flavor in this ketchup and lime juice mixture. You can do both, and that’s what we’re going to do.
We’ll start with the horseradish. You can peel it, I’m just going to use my knife here. Take off four sides, take off each corner. Now, horseradish can be eaten raw. You can shred or finely dice it. I’m going to take long thin strips. It’s a fine dice. Taking those strips and cutting across them. The tanginess of this can add so much depth to so many different things. I don’t want to add too much because I don’t want it to be too horseradish-ey. We’ll go ahead and give it a little stir. When I do cocktail sauce for events or parties, I advertise it as Wasabi Cocktail Sauce because when it’s a Wasabi Cocktail Sauce you don’t see the horseradish in it. If you watch closely you can see the color change from adding the wasabi.
I’ve got some fresh cilantro, which is kind of a different swing on it. I did a rough chop, just going to add that in there. That will now also be a garnish for our plate. Before serving it, you definitely want to try it. If you add too much horseradish or wasabi, you can always add more ketchup or lime. It’s pretty simple. It’s got great flavor, I love it.
Over here on the range, I’m keeping an eye on this, giving it a little stir here and there. Once you start seeing steam, that’s a good sign you can pull it off and let that residual heat continue to cook it. If you pick it up, you can see it’s still very delicate, but pretty much fully cooked.
So our shrimp is ready. A good test is if it’s springy and bounces at you a little bit. We’ll drop them in some ice water to stop the cooking process. Shrimp cocktail is served cold.
So we got our nice cocktail sauce. We’re going to cut off the end of the lime, rotate it, cut off the other end. Straight down the middle. Down the middle again. Flip it up on its side and cut out that middle strip.
There we go, a shrimp cocktail! It’s a wonderful classic.
End of Video Transcript