Jacques Pépin’s Classic Shrimp Cocktail Recipe | Cooking at Home | KQED

You can’t go wrong with Jacques Pépin’s shrimp cocktail recipe. With just a touch of heat, this classic appetizer is a perpetual hit at dinner parties for good reason. This is an easy-to-follow recipe, however we do not recommend that you put your bare fingers in a hot pan the way Jacques does here (though we can’t help but be impressed by his superhuman teflon fingers).

What you’ll need:
8 oz large shrimp, crushed red chili flakes, 1 cup of water, herb de provence, 2 tbsp white vinegar, 2 tbsp onion, 2-3 tbsp ketchup, 1 tsp Sriracha, 1 tsp horseradish, 1 tsp rice vinegar, basil or parsley for garnish

Jacques Pépin Cooking At Home: Shrimp Cocktail Recipe
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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– Hi, I’m Jacques Pepin, and I’m “Cooking at Home.” I’m gonna show you how to make my shrimp cocktail. Very often the shrimp, you know, are just poached in water, and that’s why I wanna do it a bit differently. Those are raw shrimp, as you can see, those are about 15 count.

I can press on the tail like this to pull it out, because sometimes I want to have the, you know, the tail itself coming like this. So those are, I have half a pound of shrimp here, as you can see. And the first thing that I do,

I’m gonna put a good dash of pepper flake, one cup of water, A little dash of herbs de provence or Italian seasoning. Maybe one, maybe two tablespoons of white vinegar, and maybe a couple of tablespoons of onion in there. Yeah, so any old way, it doesn’t really matter. What I want do now is to bring that to a boil and boil it for like five minutes, you know, so I really have taste in this. So now the sauce, usually a couple of tablespoon of maybe two, three tablespoon of ketchup, a good teaspoon maybe of sriracha here.

Maybe a good teaspoon of horseradish, and a little dash of rice vinegar, maybe a teaspoon. I do different type of sauce for that, but that’s one of the sauce that I do for shrimp cocktail or for my clams. Okay, so the shrimp shell here I’ve been cooking. Yeah, it’s quite potent, strong.

So I’ll be push it, all I need is basically the liquid here. That’s it. I’ll put my liquid back in there. And the shrimp. All I do now, I bring it to a boil. As soon as it comes to a boil, I shut it off, put it on the side to cool off. Okay. Now my shrimp are cold. They’ve been staying in that liquid too so I will put a bit of that really flavorful liquid

To put here there. And like four shrimp per person. We’re gonna put four shrimp per person here. This way. This way. For the last shrimp, of course. Whoop. The thick side inside rather. Right. I can bring that here. You can put a little piece of the basil or something

If you want in the center for presentation. And this is our shrimp cocktail. Happy cooking.