Shrimp Cocktail


  • 41–50 frozen cooked shrimp, tail on
  • ½   lemon, plus peel grated
  • Rice vinegar
  • Blossom Lemon Dill Vinegar
  • ¼ cup kosher salt
  • ¼ cup sugar
  • Fresh dill, snipped, for garnish



The key to this dish is thawing the shrimp correctly: Place shrimp in a stainless-steel mixing bowl; combine salt and sugar and pour over, coating shrimp. Add cold tap water to just cover; add rice vinegar. The water-to-vinegar ratio should be approximately 6:1. Squeeze in lemon; add lemon peel.

Let shrimp sit in this bath until thawed, about an hour. Remove shrimp and place on a chilled plate. Sprinkle generously with vinegar and very lightly with dill. Serve with cocktail sauce on the side — Crosse & Blackwell is our favorite!

Courtesy of Jim Thompson.

Leave a Comment

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt