Wild Caught Gulf Shrimp Cocktail - Paul Piazza Shrimp

Wild Caught Gulf Shrimp Cocktail.

Wild Caught Gulf Shrimp Cocktail.


  • For Shrimp:
  • 2# 16/20 wild caught gulf shrimp shell on or larger
  • 1 tbsp kosher salt
  • 2 lemons
  • 1 cup white wine
  • 12 cups water
  • 2 each bay leaves
  • Black peppercorn
  • ~~~
  • For Cocktail Sauce:
  • 1 cup ketchup
  • 2 tbsp lemon juice
  • 2 tbsp Worcestershire sauce
  • 3 tbsp prepared horseradish
  • 1 tsp black pepper
  • 1 tsp crystal hot sauce


Time: About 30 minutes | Serves: 4 - 6

Shrimp: Fill a large bowl with ice and water to later cool down shrimp. In a large stockpot combine 12 cups water, wine, bay leaves, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.

Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 2-3 minutes. Drain and transfer to prepared ice bowl to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.

Cocktail Sauce: Meanwhile, whisk together all ingredients until combined.

Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

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