Jump to Recipe
Shrimp Cocktail inspired by Anthony's Pier 4
AI generated image
Inspired by Anthony's Pier 4
Try the Original

Shrimp Cocktail

Appetizer Dairy-Free
This classic appetizer features perfectly cooked jumbo shrimp served with two distinctive sauces. The preparation technique results in plump, tender shrimp with exceptional flavor. Chilling the shrimp and sauces thoroughly creates a refreshing starter that showcases the natural sweetness of premium seafood.
Prep Time 15 mins
Cook Time 5 mins
Inactive Time 60 mins
Total Time 80 mins
Servings 6

Ingredients

  • 1 1/2 lbs Jumbo shrimp (16-20 count, shell-on)
  • 2 whole Bay leaves
  • 1 whole Lemon (Half sliced, half cut into wedges for serving)
  • 1 tbsp Black peppercorns (Whole)
  • 2 tbsp Kosher salt
  • 1 cup Ketchup
  • 3 tbsp Prepared horseradish
  • 2 tsp Worcestershire sauce
  • 1 tsp Hot sauce (Tabasco or similar)
  • 1 tbsp Fresh lemon juice
  • 3/4 cup Mayonnaise
  • 2 tsp Dijon mustard
  • 1 tbsp Capers (Drained and chopped)
  • 1 tbsp Sweet pickle relish
  • 1 tbsp Fresh parsley (Finely chopped)
  • 4 cups Crushed ice (For serving)

Tools You'll Need

  • Large pot
  • Mixing bowls
  • Slotted spoon
  • Large bowl for ice bath
  • Cocktail glasses or serving dishes

Chef's Tip

For perfectly cooked shrimp, bring the water to a rapid boil before adding the shrimp, then immediately remove the pot from heat. The residual heat will gently cook the shrimp without toughening them.

Instructions

  1. Fill a large pot with water. Add bay leaves, lemon slices, peppercorns, and salt. Bring to a boil.
  2. Add shrimp to boiling water, stir once, and immediately remove from heat. Cover and let stand until shrimp are pink and just cooked through, about 3-4 minutes.
  3. Prepare an ice bath. Drain shrimp and immediately plunge into ice water to stop cooking.
  4. Peel and devein shrimp, leaving tails intact. Refrigerate until thoroughly chilled, at least 1 hour.
  5. For cocktail sauce: Combine ketchup, 2 tablespoons horseradish, Worcestershire sauce, hot sauce, and half the lemon juice. Adjust horseradish to taste.
  6. For remoulade sauce: Mix mayonnaise, Dijon mustard, capers, remaining horseradish, pickle relish, remaining lemon juice, and parsley.
  7. Transfer sauces to small serving bowls and chill until ready to serve.

Plating

Fill a glass bowl or cocktail glass with crushed ice. Hang shrimp around the rim with tails facing outward. Place small bowls of cocktail sauce and remoulade in the center or alongside. Garnish with lemon wedges and a sprinkle of fresh parsley.

Storage & Reheating

Cooked shrimp can be refrigerated in an airtight container for up to 2 days. Sauces can be prepared up to 3 days ahead and stored separately. For best quality, assemble just before serving.

About This Recipe

A classic appetizer from Anthony's Pier 4, this shrimp cocktail elevates simple ingredients with precise cooking techniques. The restaurant's signature version features two complementary sauces—a zesty cocktail sauce and a creamy remoulade—allowing diners to experience the sweet, tender shrimp in different flavor combinations.

How did it turn out?

We'd love to hear about your experience making this recipe!