See recipe
Gulf shrimp cocktail
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 20 minCook 15 minServes 6
Ingredients
- For the shrimp:
- 2 lbs jumbo Gulf shrimp (16/20 count), shell-on, deveined
- For the court bouillon (poaching liquid):
- 8 cups cold water
- 1 cup dry white wine
- 1 lemon, halved and squeezed with rinds added
- 1 small onion, quartered
- 3 stalks celery with leaves
- 2 bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp kosher salt
- 1/2 tsp cayenne pepper
- 1 tbsp Old Bay seasoning
- For the classic cocktail sauce:
- 1 cup ketchup
- 3 to 4 tbsp prepared horseradish (not cream-style), to taste
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 4 to 5 drops Tabasco or hot sauce
- Pinch of salt
- For serving:
- Crushed ice
- Lemon wedges
- Fresh parsley sprigs
Instructions
- 1. For the cocktail sauce: combine ketchup, horseradish, lemon juice, Worcestershire, and hot sauce. Taste and adjust horseradish to your preferred heat level. Refrigerate for at least 30 minutes for the flavours to meld.
- 2. Make the court bouillon: combine all court bouillon ingredients in a large pot. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes to develop flavour.
- 3. Add the shrimp to the simmering court bouillon. Cook for 2 to 3 minutes, stirring once, until the shrimp are pink, curled, and just cooked through. Do not overcook — pull them the moment they turn pink.
- 4. Immediately transfer the shrimp with a slotted spoon to a large bowl of ice water. This stops the cooking and sets the texture. Let chill in the ice water for 2 minutes.
- 5. Peel and devein the shrimp, leaving the tails on for easy grasping at the table. Pat dry.
- 6. Refrigerate the peeled shrimp until completely cold, at least 30 minutes.
- 7. To serve: fill large martini glasses or individual bowls with crushed ice. Arrange the shrimp around the rim, tails up, hanging over the edge. Place a small cup or ramekin of cocktail sauce in the centre or to the side.
- 8. Garnish with lemon wedges and fresh parsley. Serve immediately.
