Shrimp cocktail is a dish familiar to almost everyone, but it very rarely dazzles. No amount of cocktail sauce, no matter how punchy or delicious it is, will manage to completely cover up the flaws of unremarkable or overcooked shrimp. The succulent tender texture and pure flavor of shrimp cooked sous vide makes for unbeatable cocktail shrimp, and my zippy version of a classic cocktail sauce serves to enhance, rather than distract from that. If you haven’t already cooled the shrimp in the ice bath, refrigerate for at least 1 hour before serving.
- Chill four to six cocktail glasses in the refrigerator for at least at least 30 minutes.
- MAKE THE COCKTAIL SAUCE: Combine the ketchup, horseradish, mustard, lemon juice, Worcestershire sauce, Tabasco, and black pepper in a medium bowl and whisk to mix well. Divide the sauce evenly among the chilled martini glasses.
- Remove the chilled shrimp from the bag using a slotted spoon, transfer to a plate, and thoroughly pat dry with paper towels. Discard the liquid in the bag.
- Divide the shrimp among the cocktail sauce–filled martini glasses, arranging each shrimp so that it hangs over the lip of the glass, tail facing outward. Sprinkle with the parsley and serve immediately.
Reprinted with permission from Sous Vide Made Simple, copyright © 2018 by Lisa Q. Fetterman. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Monica Lo