Making your own shrimp cocktail at home seems weird to some of you, I know. Why do it when you can pick up those pre-cooked shrimp in a big plastic container? Well, first of all, you can get MUCH better shrimp. By cooking them yourself, you can make sure they're fresh and have a great texture.
Shrimp Cocktail with Sriracha Cocktail Sauce and Horseradish Mignonette
- 6 large shrimp, peeled and de-veined, tails intact
- 1 lemon, juiced
- 2 T. prepared cocktail sauce
- 1 tsp. Sriracha
- 2 T. rice wine vinegar
- 1 tsp. horseradish
Bring a pot of water to a boil. While it is heating, set up a large bowl of ice water.
In a small condiment dish, mix the cocktail sauce, 1/2 of the lemon juice and Sriracha. Flavor with a tiny bit of salt and pepper.
In another small dish, combine the vinegar and horseradish and season very lightly with salt.
Once the water is heated, add the shrimp. Cook them for just 2 minutes; until they are pink and starting to curl. Immediately transfer them to the ice bath to stop the cooking process. Chill completely.
I decided to hang my shrimp over a martini glass and serve the sauces alongside.