Recipe Details

Cocktail sauce is a somewhat misleading name, considering it contains no alcohol. Instead, the name refers to the type of glass it is traditionally served in. Cocktail sauce rose to popularity during the prohibition era in the United States. Eateries served it in cocktail glasses because they couldn’t use the glasses for alcoholic drinks.

Ingredients

FOR THE SHRIMP:

• 2 pounds 

  raw shell-on shrimp (extra-jumbo, 16 to 20 per pound), thawed if frozen

• 1 

  large white onion

• 8 cups 

  water

• 2 tablespoons 

  kosher salt

• 2 tablespoons 

  white wine vinegar

• 1 tablespoon 

  black peppercorns

FOR THE COCKTAIL SAUCE AND SERVING:

• 2 

  medium lemons

• 1 1/2 cups 

  ketchup

• 2 tablespoons 

  Worcestershire sauce

• 1 tablespoon 

  prepared horseradish, plus more as needed

• 1 teaspoon 

  freshly ground black pepper

• 1/2 to 1 teaspoon 

  vinegar-based hot sauce, such as Tabasco

• 1 tablespoon 

  yuzu kosho, sambal oelek, or other chili paste, plus more as needed (optional)

• Lemon wedges, for serving (optional)

Description

MAKE THE SHRIMP:

1. Rinse 2 pounds raw extra-jumbo shrimp under cool water. Devein with kitchen shears, but do not peel.

2. Peel and quarter 1 large white onion and place in a medium pot. Add 8 cups water, 2 tablespoons kosher salt, 2 tablespoons white wine vinegar, and 1 tablespoon black peppercorns. Bring to a boil over high heat. Add the shrimp and remove from the heat. Let sit until just opaque, pink, and cooked through, 1 1/2 to 2 minutes.

3. Drain or remove with a slotted spoon and spread on a baking sheet in a single layer; discard the onion and peppercorns. Refrigerate until chilled through, about 25 minutes. Meanwhile, make the cocktail sauce.

MAKE THE COCKTAIL SAUCE:

1. Juice 1 of the medium lemons into a medium bowl until you have 2 tablespoons. Add 1 1/2 cups ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon prepared horseradish, 1 teaspoon black pepper, 1/2 to 1 teaspoon vinegar-based hot sauce, and 1 tablespoon yuzu kosho, sambal oelek, or other chili paste, if using. Stir to combine. Taste and add more horseradish and/or chili paste, if desired.

2. Peel the shrimp, leaving the tails on. Halve the remaining 1 medium lemon and squeeze the juice over the shrimp. Divide the cocktail sauce between 8 martini or coupe glasses, then hang 5 shrimp over the edge of each glass. Alternatively, fill a lipped platter or shallow serving bowl with ice, then place the shrimp on the ice with a bowl of cocktail sauce alongside. Serve with lemon wedges for squeezing, if desired. Set out a small bowl for discarded shrimp tails.