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New Year's Eve Shrimp Cocktail Cups

Shrimp cocktail cups pair chilled, gently poached shrimp with a tangy homemade cocktail sauce. Serve each glass with about four shrimp arranged around the rim for a festive appetizer.
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Prep Time 15 minutes
Cook Time 6 minutes
Chill shrimp 30 minutes
Total Time 51 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

For the cocktail sauce
  • 0.75 cup ketchup
  • 2 tbsp prepared horseradish
  • 2 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 0.25 tsp hot sauce
For the shrimp
  • 12 cups water
  • 1 tbsp kosher salt
  • 1.5 lb shrimp large raw (21 to 25 per pound), peeled and deveined, tails on, thawed

Equipment

  • 1 6-quart pot
  • 1 rimmed baking sheet
  • 8 5-ounce cocktail glasses

Method
 

Make the cocktail sauce
  1. Stir the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce together in a small bowl.
  2. Cover and refrigerate the cocktail sauce until serving.
Poach and chill the shrimp
  1. Bring the water and salt to a boil in a 6-quart pot.
  2. Reduce the heat to maintain a gentle simmer.
  3. Cook the shrimp in two batches for 2 to 3 minutes per batch, until opaque and curled and the thickest shrimp reaches 145°F.
  4. Let the water return to a gentle simmer between batches.
  5. Transfer the shrimp to a rimmed baking sheet.
  6. Spread the shrimp in a single layer.
  7. Refrigerate for 20 to 30 minutes, until completely cold.
Assemble the cups
  1. Divide the sauce among eight 5-ounce cocktail glasses.
  2. Arrange about four chilled shrimp around the rim of each glass.

Notes

For tender shrimp, remove them as soon as they are opaque and curled and the thickest shrimp reaches 145°F. Refrigerate leftovers for up to 2 days; freezing is not recommended for serving in these cups. Use gluten-free Worcestershire sauce for a gluten-free option.