This Shrimp Cocktail Recipe Has a Secret for Perfectly Cooked Shrimp

thespruceeats.com

Shueygal

2 tablespoons fine salt

1 ½ tablespoons granulated sugar

1 tablespoon whole black peppercorns

4 fresh tarragon sprigs

2 lemons, divided

1 ½ pounds unpeeled, raw jumbo (13/15) shrimp

1 (12-ounce) bottle (about 1 cup) cocktail sauce

1 ½ tablespoons prepared horseradish

¼ teaspoon ground black pepper

Lemon wedges, for serving

Directions at thespruceeats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer