How to Make Easy & Flavorful Shrimp Cocktail

We are fortunate here in Louisiana to have lots of seafood close by; thanks to the Gulf of Mexico and all the surrounding swamps, bays and estuaries. However, sometimes there are hitches in getting the fresh catch to the consumer. So, when our local New Orleans-based Rouses’s grocery store starting offering large, raw shrimp with the heads and shells on, I jumped at the chance to purchase some to use in recipes. And, I just made best boiled shrimp and cocktail sauce. Much better that purchased boiled cocktail shrimp. What is unique about my recipe is that I made my own spice blend for boiling the shrimp rather than using a commercial mix. It is so easy, anyone can do it. The cocktail sauce, which is usually served along with boiled shrimp, is easy to make, too. Since Mardi Gras is approaching, I added colorful quick pickled vegetables in traditional purple, green and gold colors.

Flavorful Boiled Shrimp

If you want great knock-out boiled shrimp; then try my recipe. My shrimp are flavorful and tender. And, what do you do with boiled shrimp? Serve the shrimp along with a traditional cocktail dipping sauce as an appetizer or entree; or add the shrimp along with other ingredients to make a shrimp pasta salad or just a shrimp salad. In my recipe, you can use either fresh shrimp or IQF frozen shrimp; however, the shrimp need to be thawed. And, you can use shrimp with the shells on; or peeled shrimp.

These whole shrimp with the heads and tails on were actually previously frozen according to the seafood manager at Rouse’s grocery. The grocery had thawed the shrimp and iced them down. Since raw shrimp are so perishable, I made sure that I was ready to use the shrimp the same day that I purchased them. I purchased two pounds. They are were 20 count shrimp (or 20 shrimp per pound).

Keys to the Boiled Shrimp Recipe

The key to this recipe is the spice mix and method of preparation. As the title implies, the shrimp are boiled in a savory spice blend along with an onion, lemon and a little salt. The trick is to just barely boil the shrimp — so that they are not over cooked — then let the shrimp steep in the seasoned water for 30 minutes. The shrimp soak up the flavors of the ingredients in the pot. When the shrimp are drained and chilled, they are delicious.

The second key to this recipe is using a flavorful spice blend for boiling the shrimp. You can purchase seafood boil seasoning packets for this recipe. However, it is so simple to concoct your own spice blend using spices you probably already have on your kitchen shelf. You don’t have to worry about whether or not commercial seafood boil is available.

Here is my list of spices:

My spice blend includes whole black peppercorns, coriander seed, celery seed, bay leaves, red pepper flakes, whole mustard seed and whole cloves. Whew! It is alot of spices, but they all add specific flavors and play a role in the blend. These are all common spices so it is easy to put the blend together. Other ingredients which went into the shrimp boil pot are salt, an onion and a lemon. Notice — no garlic. That flavor doesn’t blend into this mix. However, these are knock-out shrimp even without garlic — trust me!

Making the recipe

Get the shrimp ready. Defrost the shrimp if they are frozen.

Peeling the shrimp is optional — It is easier to handle the shrimp when you go to eat them if the shrimp are peeled. At least, remove the heads. Usually I leave the tails on; but my helper husband didn’t get the memo. Also, I’ll often remove the dark vein that goes down the length of the shrimp. It can be gritty and distracting.

The shells make great stock. Cook them in a large pot of simmering water and then use them in other recipes.

Get the spice blend ready. I mix the spices (except for the bay leaves) and place them in a tea leaf ball (also known as a tea basket or tea infuser) so the spices stay together. Latch and lock the tea ball. (Oops, I didn’t do that.)

Add the spices, onion wedges, lemon slices and salt to a large pot filled with water. Bring the water to a boil.

Add the shrimp and return to a boil. When the water returns back to a boil (after you have added the shrimp) and the shrimp turn a pink color, they are cooked. Time to remove the pot from the stove. Let the shrimp steep for 30 minutes in the pot of seasoned water on the kitchen counter.

Then drain the shrimp, removing the onion, lemon, bay leaves and spice blend. (Don’t rinse the shrimp!)

Let the shrimp chill in the refrigerator. Then they are read to serve.

While the shrimp are chilling, make a simple homemade “Shrimp Cocktail Sauce” for dipping the shrimp.

The “secret” ingredient in the sauce is prepared horseradish sauce. It gives the cocktail sauce “punch.” Be careful, as prepared horseradish can be quite hot. Add a little horseradish at a time. My husband likes cocktail sauce with alot of “zing.” I prefer my sauce with milder taste. To make the sauce, simply mix all the ingredients in a bowl. Taste as you go and add more prepared horseradish as desired. The cocktail sauce also includes several dashes of hot sauce — a different flavor from horseradish.

I made colorful pickled red onion and green bell pepper to get in the Mardi Gras spirit. I made a pickling brine by boiling together apple cider vinegar, sugar and salt. Then I let the vegetables chill and pickle. Ideally, the “Quick Pickled Vegetables” should be mixed up a day or two in advance.

Now I’m in the Mardi Gras spirit and I’m ready to devour some shrimp! Enjoy!

Enjoy my simple boiled shrimp recipe. It is so easy to make. With this recipe, your family and friends so be impressed with your great seafood. Yes!