The iconic shrimp cocktail we know today didn’t start out as shrimp—or even a dish you eat with a fork. Its origins trace back to the 19th century as a drinkable oyster cocktail. Surprised?
In the 1800s, oysters dominated the dining scene, with Americans consuming them in staggering quantities. Shrimp, on the other hand, were harder to come by. They spoiled quickly after being caught, so unless you lived near the coast, they rarely appeared on menus.
Around 1860 a cocktail made with oysters, a splash of absinthe and mixed with cocktail sauce appeared. Served for breakfast, lunch and dinner, it originated in San Francisco and spread eastward. By 1895, however, pollution had decimated oyster beds, driving up prices and reducing their availability.
By the early 20th century, advances in refrigeration and transportation made shrimp more accessible, and diners began swapping oysters for shrimp. In the 1930s, shrimp cocktail replaced its oyster predecessor, becoming the classic appetizer we savor today on steakhouse menus.
Tips For Making Your Own Shrimp Cocktail
The first is, make your own cocktail sauce. I know it’s more work than buying a commercial blend off a store shelf, but you can customize the taste to suit your own discriminating palate.
The second is the easiest way to peel shrimp. Follow the directions. Print
Shrimp Cocktail
Shrimp with homemade cocktail sauce
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4-6 1x
Ingredients
- 1 lb. extra jumbo gulf shrimp, (16–20 per pound)
- 1 lemon
- Sea salt
- 1 cup of cocktail sauce. Get the recipe HERE
Instructions
- Add the juice of 1 lemon and generously salt the water in a pot large enough for the shrimp
- Bring to a rolling boil, add the shrimp and boil for 4 minutes
- While boiling, prep a bowl with ice and water
- When the shrimp are ready, strain them out with a spider, immerse in the ice-water to stop the cooking process – it will prevent the shrimp from becoming “rubbery”, and it will make the shells separate from the shrimp and very easy to peel
- Leave the tails on, they make great “handles” when you eat them
- Devein them. It’s not really a vein!
- Serve in a cocktail glass with a big dollop of cocktail sauce in the bottom
Notes
Shrimp poo won’t kill you, but it’s unsightly and unsavory. Always devein. Don’t eat the poo!