Shrimp Cocktail

Every Christmas Eve we kick things off with shrimp cocktail, and champagne of course! This is a fool-proof cocktail sauce that has the perfect combination of tang (horseradish) and twist (lemon). If you are looking for a last-minute easy and elegant appetizer look no further!

Follow this easy recipe below, or purchase pre-made cocktail sauce and jazz up the presentation with this beautiful Anthropologie Enchante Wine Coupe. It's all about presentation!


5 sprigs fresh thyme
2 sprigs fresh parsley
2 bay leaves
1 onion, quartered
1 tablespoon kosher salt
1 teaspoon peppercorns
1 cup white wine
2 cups water
1 lemon
1 tablespoon Chipotle Tabasco
1 pound deveined, shell-on jumbo shrimp

Cocktail Sauce:
½ cup chili sauce
2 tablespoons prepared horseradish
½ teaspoon lemon juice
½ teaspoon Worcestershire sauce
½ teaspoon Chipotle Tabasco
¼ teaspoon kosher salt



  1. In a large pot, combine the thyme, parsley, bay leaves, onion, salt, peppercorns, wine, and water.
  2. Cut the lemon in half and squeeze the juice from each half into the pot of wine mixture. Throw the lemon halves into the pot as well.
  3. Bring the mixture to a boil over medium heat.
  4. Turn off the heat and let sit for 10 minutes to infuse the mixture.
  5. Remove the lemon halves and add the Tabasco and the shrimp.
  6. Prepare an ice bath for the shrimp. Simmer the shrimp over medium heat for 5 to 8 minutes.
  7. Remove the shrimp from the water and place in the ice bath to stop the cooking.
  8. Drain the shrimp. Remove the shells and place on a platter.

Cocktail Sauce:

  1. In a medium bowl, combine the chili sauce, horseradish , lemon juice, Worcestershire sauce, Tabasco, and salt.
  2. Serve the sauce with the chilled shrimp.