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The Hirshon Shrimp Cocktail And Cocktail Sauce


Units Scale
  • The Hirshon Beer-Poached Shrimp Cocktail:
  • 2 pounds of the biggest Shrimp you can find
  • Kosher Salt
  • 1 1/2 cups beer – I prefer Kirin for this
  • 4 cups water
  • 2 small Onions, sliced
  • 2 cloves Garlic, sliced
  • 1” piece ginger, sliced
  • 3 sprigs fresh parsley
  • 2 sprigs fresh tarragon
  • 1 Bay Leaf
  • 8 whole Peppercorns
  • 2 Celery ribs with leaves, cut into pieces
  • 1 tsp Salt
  • 1 tsp Old Bay Seasoning
  • 1/2 Lemon, quartered
  • ***
  • The Hirshon Cocktail Sauce:
  • 1/2 cup Heinz chili sauce
  • 1 1/2 cup Heinz ketchup
  • 3 limes, juiced
  • 3 tablespoons Gin – Hendricks or Plymouth preferred
  • 1 Tbs. Tabasco
  • 1 Tbs. Adobo sauce from can of Chipotle peppers in Adobo (preferred) or 1 Tbs. Tabasco Chipotle sauce
  • 3 Tbs. Walnut oil (preferred) – alternatively, try Hazelnut oil (for a milder flavor) or Sesame oil (Kadoya brand preferred) for an Asian flavor
  • 2 tablespoons, packed of prepared horseradish – the freshest and hottest you can find
  • 3 cloves roasted garlic, pureed
  • 1 tablespoon Mushroom Ketchup
  • 1/2 tablespoon Maggi Seasoning
  • 1 1/2 tablespoon Worcestershire sauce (Lea & Perrins)
  • 2 tablespoons Soy Sauce
  • 2 tbs. finely chopped parsley
  • 2 tbs. finely chopped sage
  • Dash or two of Lee Brothers Angostura Bitters (optional)


  1. For the cocktail sauce: combine all, let sit for at least 4 hours or overnight.
  2. Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!)
  3. Place shrimp in a large mixing bowl and add heavily-salted ice water, wait for 15 minutes and then drain.
  4. Fill a large bowl with ice water and set out two large Ziploc bags. Set aside.
  5. Pour water and beer in large pot and add shrimp shells, onion, garlic, tarragon, parsley, bay leaf, ginger, peppercorns, celery, Old Bay and salt. Bring almost to a boil, then simmer for 20 minutes.
  6. Strain and discard solids. Immediately return broth back to pot and adjust heat to medium-low.
  7. Add the shrimp (do NOT rinse them before adding), and poach until shrimp are just cooked through, stirring occasionally. If necessary, add more water to cover the shrimp. Depending on size of shrimp, this will take 1-4 minutes.
  8. Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in ice water.
  9. Transfer bowl to the refrigerator and allow to chill for at least several hours, the last 15 minutes before serving in the freezer.
  10. Arrange around a platter with tails up and your favorite dipping sauce in the middle. Place lemon wedges around sauce dish. Serve with the Hirshon Cocktail Sauce.