Recipe

Oysters Rockefeller

Name: Oysters Rockefeller
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
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

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.

Prep 15mCook 20mTotal 35mServes 4

Ingredients

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Instructions

1
For the poaching liquid: Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
2
For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
3
For the shrimp: Bring poaching liquid to a rapid boil. Cook shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain.
4
Arrange cold shrimp on a platter and serve with chilled sauce.

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