Not Just Shrimp Cocktail

Not Just Shrimp Cocktail Sauce with Simply Poached Shrimp


Serves 2-4


30 mins


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Not Just Shrimp Cocktail Sauce with Simply Poached Shrimp

Shrimp Cocktail never goes out of style for good reason – it’s dead simple to make, always impresses, and is equally at home at a BBQ or a fancy cocktail party. 
Poaching shrimp yourself adds extra flavor and ensures you don’t get overcooked crustaceans, but by all means pick up pre-cooked at the market if you’re pressed for time.
The secret is in the sauce – just add a dollop of jarred horseradish and a squeeze of fresh lemon to 10 veggie not just pasta sauce for a zippy cocktail sauce that’s perfect for shrimp, oysters, clams, and even Bloody Marys.


1 lb Raw jumbo shrimp (peeled and deveined, tails left on)
2 lemons, 1 thinly sliced into rounds, one halved
2 Tbsp salt


2 Tbsp coriander seeds (optional)
1 16 ounce jar Not Just Pasta Sauce
cup prepared horseradish

1. In a large pot, bring 2 1/2 quarts water, shrimp, lemon rounds, coriander seeds, and salt to a boil. Meanwhile, fill a large bowl with ice water.


As soon as the water comes to a boil, drain the shrimp in a colander and transfer to the ice bath for 2 minutes. Remove the shrimp from the ice bath and place back in the colander.


In a blender, blend the Not Just Pasta Sauce, juice of halved lemon, and horseradish until smooth. Transfer the cocktail sauce back to the jar or to a small bowl. Fill a large serving bowl or platter with ice, place the cocktail sauce in the center, drape a few shrimp over the jar or bowl, and arrange remaining shrimp over the ice.