Shrimp Cocktail With Cranberry Cocktail Sauce
Updated Nov. 26, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup frozen cranberries (do not use fresh cranberries)
- 2tablespoons maple syrup
- 1tablespoon sugar
- 1tablespoon jarred prepared horseradish
- 1teaspoon fresh lemon juice
- 1teaspoon white wine vinegar or Champagne vinegar
- Salt
- ¼cup white wine vinegar or champagne vinegar
- 4fresh or dried bay leaves
- Salt
- 2pounds large or jumbo shrimp, tails kept on, bodies peeled and deveined
For the Sauce
For the Shrimp
Nutritional analysis per serving (8 servings)
125 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 23 grams protein; 336 milligrams sodium
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
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.)"
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.
What a hit at our holiday party! Everyone loved this change of pace cocktail sauce.
Excellent recipe. I will add that it would be good to use large food processor as the frozen cranberry takes a bit more time to reach the jam like texture. I also suggest just a bit over two minutes for poaching the shrimp to be more chewy. Other than that, this is such a fabulous recipe and the sauce is the king.
I enjoyed making this recipe for my very non-traditional Christmas Eve dinner! It's a really fun flavor twist on a really familiar flavor, and I loved it! Even my oldest son, who "hates" cranberries (news to me), enjoyed this refreshingly flavor-adjacent match to the traditional cocktail sauce! And it's super easy - which is always a treat!
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