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Revamping The Shrimp Cocktail For New Year's Eve Parties

Shrimp cocktail is as synonymous with New Year’s Eve as Champagne, so what better way to stick to our resolutions than to enjoy a healthy take on the dynamic pairing? During the 1920s a popular way to reuse the stemware that was sitting idle due to the Prohibition was to fill it with food.

Eating shrimp cocktail comes with a few drawbacks, though: there’s no place to put the tail and if you politely dip once, there’s nothing to season the rest of the shrimp with. Allow me to introduce the Chopped Shrimp Cocktail! It’s easy-to-eat, has fewer calories and is ideal for any occasion.

Shrimp Poaching Liquid

4 Cups of water

1 Cup of white wine or Champagne

3 Bay leaves

1 Teaspoon red pepper flakes

1 Teaspoon black pepper corns

1 Lemon juiced

1 Teaspoon kosher salt

1 Tablespoon Old Bay seasoning

2 Cups raw shrimp

Turn the stove to medium and add poaching ingredients to a medium-sized pot. As the water begins to heat, stir the mixture frequently. Do not boil. The shrimp are done when there is a slight bit of transparency left in them. They will continue to cook after taken off the heat. Lay shrimp out on a sheet tray and let cool slightly. Remove the tails and chop.

Mix 2 tablespoons ketchup, 1 tablespoon horseradish, 1 tablespoon mayonnaise, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in a medium bowl. Add in the warm, chopped shrimp. Toss to coat and refrigerate. Serve in small shot glasses with mini forks or on a bed of greens. The addition of freshly chopped herbs elevates this dish.