Shrimp Cocktail With Cranberry Cocktail Sauce
Updated November 25, 2024
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SAUCE
1 cup frozen cranberries (do not use fresh cranberries)
2 tablespoons maple syrup
1 tablespoon sugar
1 tablespoon jarred prepared horseradish
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar or Champagne vinegar
Salt
FOR THE SHRIMP
¼ cup white wine vinegar or champagne vinegar
4 fresh or dried bay leaves
Salt
2 pounds large or jumbo shrimp, tails kept on, bodies peeled and deveined
Nutritional analysis per serving (8 servings)
7 grams carbs; 183 milligrams cholesterol; 125 calories; 1 gram fat; 1 gram fiber; 336 milligrams sodium; 23 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce: Purée cranberries, maple syrup, sugar, horseradish, lemon juice and vinegar with ½ teaspoon salt in a food processor until nearly smooth. Taste and add more salt if you’d like. The sauce can be served right away, but is even better after melding together for at least a few hours at room temperature. The sauce can be refrigerated in an airtight container for up to a week.
- Step 2
Make the shrimp: Fill a large saucepan with a quart of water. Add the vinegar, bay leaves and 1 tablespoon salt. Bring to a boil over high, then add the shrimp and adjust the heat to maintain a bare simmer.
- Step 3
Let the shrimp poach until just opaque throughout, about 3 minutes. Drain, discard the bay leaves and run under cold water to cool. Drain well until dry. The shrimp can be served right away or refrigerated in an airtight container for up to 1 day to serve cold. Serve the shrimp with the sauce in a bowl for dipping.
Private Notes
Comments
After. The shell helps from overcooking and adds flavor. You can find deveined shell-on shrimp at the grocery store.
This time of year (Thanksgiving) we have access to fresh cranberries. I probably would cook the fresh cranberries first until they pop then add the rest of the ingredients. Then puree. The cooked sauce will keep longer. Sorry for the thought experiment.
From the intro to the recipe: "Be sure to use frozen cranberries straight from the freezer, which will purée into a smooth, tasty dip. (Fresh cranberries won’t break down as much as you try to blitz them and their sour bite is too sharp.)"
I love everything cranberry but was totally surprised when I came across this recipe! Cranberries in cocktail sauce? The recipe is terrific & is a wonderful change of pace with shrimp. I will definitely make it part of my cranberry repertoire.
Letting this dip marinate for at least 24 hours enhances its flavor and COLOR tremendously.
This was a total success. I served it at Thanksgiving. Everyone loved the twist on cocktail sauce and it tasted great.