Shrimp Cocktail On A Wednesday Night

Tonight I decided to treat myself by making Alison Roman’s shrimp cocktail. Because who doesn’t want shrimp cocktail at home on a Wednesday night? Recipe below!

Alison Roman’s Shrimp Cocktail


– 2–3 pounds large raw, unpeeled shrimp

– Kosher salt

– 1 large onion, quartered

– A handful of black peppercorns

– 3 lemons, 1 halved crosswise and 2 quartered

– Emily’s Additions: Bay leaf, celery, 3 garlic cloves, and chili flakes


1. Prepare the shrimp. Peel but do not devein the shrimp (otherwise they will get all curly when they cook). If the idea of eating undeveined shrimp really, really bothers you, go ahead and devein them, but it’s really not a big deal, I promise! (EMILY’S NOTE: My shrimp came pre-deveined and so we’re curly – sorry Allison!)

2. Bring a large pot of highly salted (salty like the sea!) water to a boil and add the onion and peppercorns (EMILY’S NOTE: I added a bay leaf, celery, garlic, and chili flakes – Once the water started to boil I brought it down to a simmer to cook the shrimp.) Working in batches as needed, lower the shrimp into the pot and cook just until they’re bright pink and opaque, 1 ½ to 2 minutes. Drain or remove using a slotted spoon and transfer to a rimmed baking sheet so they can cool down as quickly as possible (should you miraculously have space in your refrigerator, place them in there to chill faster).

3. To serve: Squeeze some of the halved lemon over the shrimp. Fill a large bowl with ice and then place shrimp atop with the lemon wedges; there’s no need to arrange them concentrically or anything, just however you think looks nice. Be sure to provide a little dish for tails.

4. Serve with cocktail sauce for dipping.