This is exactly like you would expect from a high end seafood restaurant. I know, I worked in one for many years and this is EXACTLY like we would serve our customers! The cocktail sauce is spot on and SO much better than the jarred stuff. DON'T change anything. Use the biggest shrimp you can find.
This was a fantastic way to season up shrimp. I've never done this before and now I will always season like this. Perfect flavor and the recipe was right on.
Thank you so much! Only way I will prepare shrimp cocktail from now on! Only change I made was adding a little dried tarragon instead of fresh. I didn't have fresh. The shrimp were cooked perfectly and the sauce is the best ever! So good!
I made it exactly as directed to see if it was worth the "trouble." When cooking the shrimp make it easy on yourself. 5 minutes is perfect and don't measure anything. That's what I did. I also used all dry ingredients and man the shrimp was so good!! Don't change the sauce either. It was just fantastic. I will make this again and again.
I made the recipe and loved it. I did make a few modifications. First I cleaned the shrimp itch kitchen shear leaving the tails on. I heated up the broth water and simmer the shells for 10 minutes. I removed the shells and made the broth per the recipe except I substituted dried tarragon (1 tsp) for the fresh tarragon. The shrimp cooked very quickly perhaps 3 minutes. The other modification I made was the Chili Sauce. I didn t want to buy a bottle because I doubt I would use it again. Upon looking up the ingredients online I substituted (more or less) with ingredients I had on hand: 2 Tbsp tomato paste 1 tsp white vinegar and 1 tsp Huy Fong Chile Garlic Sambal. The results were perfect!
I've always bought shrimp chilled and cooked. Never again! I made these for Thanksgiving appetizers and guests raved over them. Lot's of "these are the best shrimp I've ever eaten!" I bought frozen raw shrimp from Whole Foods (they seemed to have really good frozen seafood). I made the recipe as written with no changes made. This is a keeper.
Love it! if you don't have tarragon, use fresh basil leaves.
This was fantastic! I have made shrimp cocktail a few times but it was missing "something". This recipe hit the nail on the head for us and was most like what you order in a restaurant. Only change made was I did not have the tarragon so I subbed oregano. Perfection!
This was awesome. I made one change and used beer instead of water. I have always cooked my shrimp in beer and old bay but the added spices really elevated the taste.
I wasn’t impressed by all the work it took boiling the shrimp as it didn’t seem to change the flavor at all. I loved the cocktail sauce although I would not put as much horseradish next time.
