Chef John's Shrimp Cocktail

Cooking shrimp cocktail is easier than it may seem. Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a "fancy" restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

Ingredients

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as old bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Directions

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