This classic Jumbo shrimp cocktail recipe is one of my favorite Valentine’s Day recipes, but really it’s terrific year-round. Serve this as an appetizer with a nice filet mignon steak dinner, or a classic dish of fettuccine carbonara with a nice bottle of wine. For dessert, keep it simple with some good-quality vanilla ice cream and fresh sliced berries.
Shrimp Cocktail Sauce: Mix everything together and chill for one hour
Remove shell and legs from shrimp. De-vein if needed.
Bring water to a boil and add the rest of the poaching broth ingredients. Boil for 5 minutes. While boiling, prepare an ice water bath (made in a bowl with half ice and half cold water) to shock and chill the shrimp.
Add shrimp to the boiling water and poach for 2-5 minutes until fully cooked and the shrimp is whitish-pink. Remove from hot water with tongs and place the individual shrimp into the ice bath and leave in there until ready to serve.
Serve chilled shrimp with chilled cocktail sauce and enjoy!