I make this classic shrimp cocktail for almost every holiday, or date night in, such as our Valentine’s Day post.
I have a local seafood place near me, and when you are doing a classic shrimp cocktail for 2 – 4 people, go with the extra jumbo shrimp. If you are hosting a large party, go with the 21-30 “jumbo” from the seafood market at the grocery store. For shrimp cocktail, I always recommend buying fresh.
I also typically keep the tail on, for presentation. However, make sure the shrimp are cleaned, de-veined and peeled otherwise.
Depending on how many shrimp, fill medium to large size pot with water, add shrimp, 1-2 lemons, cut in half and juices squeezed in, 3-4 bay leaves, pinch of whole black peppercorns, 1 large yellow onion, cut in quarters, 1tsp minced garlic and (depending on your spice-level preference) 1 tsp to 2 TBS Old Bay seasoning.
Let everything come to a boil, and once shrimp are a bright pink, shut off, strain the shrimp, and add to your platter with cocktail sauce and lemons.