Food Wishes Recipes – How to Make Shrimp Cocktail – Classic Shrimp Cocktail Recipe
How to make perfect shrimp cocktail. Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
I've prepared this exactly to recipe and it was the best shrimp cocktail I or my guests have ever had. Many many many compliments for the flavor. I'm making again this weekend as a matter of fact.
I just tried the boil, but had no tarragon, i let it simmer around an hour threw the shrimp in and after a quick dip in ice water I ate them w/o any condiments!! DELICIOUS!!!
Caro Chef John, You are my inspiration in all things culinary, and 'puninary'. You have revitalised this old, retired cook with your skill and outstanding teaching ability. I feel like I'm going to find fault with some revered cooking deity (which, of course, you are!) but I say with all respect that your opening statement that Shrimp Cocktail is an "American classic" is not totally correct. It might be if you include the addition of Old Bay mix, but apart from that, unless the records for Shrimp Cocktail go back to 1492, I'll stick my prawn neck out and say it's not an American dish at all. The French chef Menon, look him up… great recipes, goes back to the late 17th Century and he tells of a prawn salad (yes, my American mates, what are shrimps to you are prawns to everyone else). In the 19th Century the Brits added the Worcestershire sauce to the recipe. The earliest American published Shrimp Cocktail recipe I can find dates to 1921. Prawn Cocktail appears on an old menu I have from the Hotel Australia, Melbourne, Australia dated 1909 when it was called The Australia Cafe, opened by a Lebanese family. Another great video and thank you for introducing me to Old Bay mix… it's outstanding! Cheers, your adoring fan, BH
Why do white people always have to fuck up my people's recipe to make shrimp cocktail it's not that difficult it takes less than 10 minutes to prepare don't mess with my peoples recipes
Thank you for the wonderful recipes and for making all your dishes within reach of the common mortal. My friends and family think I'm amazing when all I'm doing is following what you lay down.
OK, so glad this is still on YouTube after all these years! Been making shrimp cocktail for a long time and wanted to do something different and unique. Really liked the poaching Court Bouillon flare, running with it but will use a white wine like a Chardonnay I think? Maybe? Merry Christmas.
Shrimp cocktails great,love the sauce recipe, peeps down in Louisiana never heard of old bay, but after seeing the vid I might just go out of the hot pot to a bowl of drawn garlic butter and a few toasts of bread, thanks again chef!
Please do not put shrimp in ice water which deprives the shrimp of its flavor and makes it bland. Instead, take in out of the hot water soon and let it cool down. If you must put it in ice water, place the shrimp in a ziplock bag first. Otherwise, great recipe
One of the things I like to add to my cocktail sauce is the leafy tops of celery !!!! . I've also been known to add finely minced purple onions and bell pepper. HEY !!!! it's a free world I can do anything I want !!!!
court in French means 'short' or 'quick' ergo short , quick bouillon as apposed to making a bouillon that takes hours. You're welcome. Nice classic recipe with a twist , thank you. X from Montreal
37 Comments
I've prepared this exactly to recipe and it was the best shrimp cocktail I or my guests have ever had. Many many many compliments for the flavor. I'm making again this weekend as a matter of fact.
I just tried the boil, but had no tarragon, i let it simmer around an hour threw the shrimp in and after a quick dip in ice water I ate them w/o any condiments!! DELICIOUS!!!
Wow!!!
Thanks John, I just salivated all over my keyboard! Ick….
"vein" is more appetizing than "poop tube"
NEVER had a shrimp cocktail I had to peel and I won't start now.
If a host loves his guests he serves peeled shrimp.
Caro Chef John, You are my inspiration in all things culinary, and 'puninary'. You have revitalised this old, retired cook with your skill and outstanding teaching ability. I feel like I'm going to find fault with some revered cooking deity (which, of course, you are!) but I say with all respect that your opening statement that Shrimp Cocktail is an "American classic" is not totally correct. It might be if you include the addition of Old Bay mix, but apart from that, unless the records for Shrimp Cocktail go back to 1492, I'll stick my prawn neck out and say it's not an American dish at all. The French chef Menon, look him up… great recipes, goes back to the late 17th Century and he tells of a prawn salad (yes, my American mates, what are shrimps to you are prawns to everyone else). In the 19th Century the Brits added the Worcestershire sauce to the recipe. The earliest American published Shrimp Cocktail recipe I can find dates to 1921. Prawn Cocktail appears on an old menu I have from the Hotel Australia, Melbourne, Australia dated 1909 when it was called The Australia Cafe, opened by a Lebanese family. Another great video and thank you for introducing me to Old Bay mix… it's outstanding! Cheers, your adoring fan, BH
The best recipe, I have seen, so far… You kill them all 🙂 Especially the sauce 🙂
Lime beats lemon hands down for shrimp or prawns in my not very humble opinion.
I use Old Bay in my cocktail sauce also 🙂
Try St. Elmo's cocktail sauce avail at Costco. Legit!
Those look like prawns to me…
Why do white people always have to fuck up my people's recipe to make shrimp cocktail it's not that difficult it takes less than 10 minutes to prepare don't mess with my peoples recipes
Check out the recipe: https://www.allrecipes.com/Recipe/237475/Chef-Johns-Shrimp-Cocktail/
The shrimps’ little feet are still on them? That creeps me out! Or am I wrong? I need to know.
😋😎
Now I'm the "Betsy Ross" of my cocktail sauce!
The Clinton administration lol
This video is so old that it doesn’t have ads on it
Wow, 10 years running. Good for you Chef John, you clearly enjoy your craft!
Over a decade later and here we are.
Just made this! The best I've ever had! Thanks for the video!
Thank you for the wonderful recipes and for making all your dishes within reach of the common mortal. My friends and family think I'm amazing when all I'm doing is following what you lay down.
Chef Jon is awesome!
I like clove in it.
OK, so glad this is still on YouTube after all these years! Been making shrimp cocktail for a long time and wanted to do something different and unique. Really liked the poaching Court Bouillon flare, running with it but will use a white wine like a Chardonnay I think? Maybe? Merry Christmas.
Never heard of Court Boullion. Thank you for this video!
11 years later John
Yuuuuuum!! 🤤
Shrimp cocktails great,love the sauce recipe, peeps down in Louisiana never heard of old bay, but after seeing the vid I might just go out of the hot pot to a bowl of drawn garlic butter and a few toasts of bread, thanks again chef!
perfection
Please do not put shrimp in ice water which deprives the shrimp of its flavor and makes it bland. Instead, take in out of the hot water soon and let it cool down. If you must put it in ice water, place the shrimp in a ziplock bag first. Otherwise, great recipe
You have all the best recipes ♥
Don’t you loose some of the flavor by submerging in a cold water bath?
John will never steer you wrong!
One of the things I like to add to my cocktail sauce is the leafy tops of celery !!!! . I've also been known to add finely minced purple onions and bell pepper.
HEY !!!! it's a free world I can do anything I want !!!!
court in French means 'short' or 'quick' ergo short , quick bouillon as apposed to making a bouillon that takes hours. You're welcome. Nice classic recipe with a twist , thank you. X from Montreal