Poached Shrimp Cocktail with Tarragon Cocktail Sauce
This shrimp cocktail recipe poaches 16/20 large shrimp in a fennel and white wine court-bouillon for shrimp that are tender, flavorful, and never overcooked. Served with a fresh tarragon cocktail sauce, it's a classic appetizer with a twist worth making for any occasion. Serves 6 as an appetizer.
Equipment
- Wide saucepan or straight-sided skillet
- Large bowl for ice bath
- Sheet pan lined with paper towels
- Food processor or blender (for the sauce)
- Microplane or fine grater
Ingredients
For the shrimp & court-bouillon:
- 2 lbs jumbo shrimp U/15 or 16/20, tail-on, peeled and deveined
- 2 cups dry white wine
- 6 cups cold water
- 1 bay leaf
- 1 small fennel bulb fronds reserved, bulb roughly chopped
- 1 tsp whole black peppercorns
- 1 small yellow onion halved
- 2 tsp kosher salt
- 1 spent lemon half juiced from the cocktail sauce
For the cocktail sauce:
- 1 cup ketchup Heinz
- 3 tbsp jarred horseradish not cream-style
- 1 tsp Worcestershire sauce
- ½ tsp Tabasco
- 2 tbsp fresh tarragon leaves finely chopped
- 1 tbsp fresh lemon juice
Instructions
- Combine the wine, bay leaf, fennel bulb, peppercorns, onion, salt, spent lemon half, and 6 cups cold water in a wide saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes — this is when the aromatics open up and actually flavor the liquid. Don't rush it.2 cups dry white wine, 6 cups cold water, 1 bay leaf, 1 small fennel bulb, 1 tsp whole black peppercorns, 1 small yellow onion, 2 tsp kosher salt, 1 spent lemon half
- Make the cocktail sauce. Stir together the ketchup, horseradish, Worcestershire, and Tabasco. Taste it — it should be punchy, savory, and have real heat. Refrigerate until ready to serve. Do not add the tarragon or lemon juice yet.1 cup ketchup, 3 tbsp jarred horseradish, 1 tsp Worcestershire sauce, ½ tsp Tabasco
- Bring the court-bouillon back to a rolling boil. Add the shrimp, working in batches if needed to avoid crowding. Poach for 2–3 minutes, watching closely. You're looking for a gentle C-curve and opaque pink flesh — the moment you see it, they're done. A tight curl means you've gone too far. Transfer immediately to the ice bath — this stops the cook instantly and is what gives you that clean, tender snap.2 lbs jumbo shrimp
- Leave the shrimp in the ice bath for 3 minutes, then transfer to a paper towel-lined sheet pan. Pat dry and refrigerate until fully chilled, at least 30 minutes. Cold shrimp on cold ice is non-negotiable.
- Just before serving, stir the tarragon and lemon juice into the cocktail sauce. These go in at the last moment — tarragon wilts and lemon fades fast. Adjust salt. Arrange the shrimp over crushed ice, sauce alongside, and scatter the reserved fennel fronds over the top.2 tbsp fresh tarragon leaves, 1 tbsp fresh lemon juice
Notes
- Watch the shape of the shrimp, not the clock. The shrimp are done when they curl into a loose C-shape and turn pink. A tight O-shape means they've gone too far.
- The ice bath is not optional. It stops the cooking immediately and is what keeps the shrimp tender rather than rubbery. Have it ready before the shrimp go into the court-bouillon.
- Add the tarragon to the sauce at the last minute. Fresh tarragon loses its brightness quickly once it hits acid, so stir it in right before serving.
- Use the spent lemon in the court-bouillon. The lemon you juice for the cocktail sauce still has plenty of flavor in the peel. Drop it straight into the poaching liquid. No waste, more depth.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the shrimp and sauce separate, and note that the sauce actually improves overnight as the flavors meld.
Nutrition Facts
Calories: 234kcalCarbohydrates: 19gProtein: 22gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 191mgSodium: 2053mgPotassium: 477mgFiber: 1gSugar: 11gVitamin A: 582IUVitamin C: 7mgCalcium: 135mgIron: 2mg
Tried this recipe?Let us know how it was!