Classic Poached Shrimp Cocktail

Why This Is Strictly Keto

Shrimp is pure protein with virtually no carbs. Store-bought cocktail sauce is mostly ketchup and sugar, so this one is made from tomato paste, fresh horseradish, lemon and olive oil instead — bold and tangy with no sweetener needed.

Ingredients

Shrimp

• 1 1/2 lb large raw shrimp (16–20 count), peeled and deveined, tails on
• 8 cups water
• 1 lemon, halved
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon sea salt
• Ice, for serving

Horseradish-lemon cocktail sauce

• 3 tablespoons tomato paste
• 3 tablespoons prepared horseradish (drained)
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon smoked paprika
• Pinch of salt, and hot sauce to taste (optional)
• Lemon wedges, for serving

Instructions

1. Make the poaching liquid: In a large pot, combine the water, squeezed lemon halves, bay leaves, peppercorns and salt. Bring to a boil, then reduce to a gentle simmer for 5 minutes.

2. Poach the shrimp: Add the shrimp, turn off the heat, cover, and let stand 3–4 minutes until pink and just opaque.

3. Chill fast: Drain and plunge the shrimp into a bowl of ice water for 2 minutes to stop the cooking, then drain and refrigerate at least 1 hour.

4. Mix the sauce: Whisk the tomato paste, horseradish, lemon juice, olive oil, paprika and salt until smooth. Add hot sauce if you like heat.

5. Serve: Arrange the shrimp over a bowl of ice with the sauce and lemon wedges.

Nutritional Info (per serving, approximate)

Tips

• Turning off the heat and letting the shrimp finish in the hot liquid keeps them tender rather than rubbery.
• Buy shell-on shrimp and simmer the shells in the water first for a more flavorful poaching liquid.
• The sauce keeps in the refrigerator for a week and is even better after a day.