Jumbo Shrimp Cocktail from Peter Luger features plump, succulent jumbo shrimp served chilled with a zesty, tangy cocktail sauce, garnished with fresh lemon wedges for a refreshing and classic appetizer experience.
Equipments
- Large pot
- Slotted spoon
- Mixing bowl
- Whisk
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Serving platter or chilled dish
- Small bowl (for sauce)
- Tongs
- Citrus juicer (optional)
Ingredients
- 2 lbs jumbo shrimp (shell-on, deveined)
- 1 lemon
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Fresh lemon wedges (for garnish)
- Fresh parsley (optional, for garnish)
Using shell-on, deveined jumbo shrimp ensures the shrimp stay plump and flavorful while boiling, enhancing the texture of your dish. Fresh lemon juice and lemon wedges add a necessary bright acidity that balances the richness of the cocktail sauce. Be sure to measure ingredients like horseradish, Worcestershire sauce, and hot sauce precisely to achieve the classic zesty kick without overpowering the shrimp. You can use a citrus juicer for easier extraction of lemon juice and consistent flavor. Your Jumbo Shrimp Cocktail from Peter Luger copycat menu will replicate the authentic taste and presentation of the signature appetizer.
Instructions
- Fill a large pot with water and add salt, black peppercorns, 1 lemon (halved), and bay leaf.
- Bring water to a boil.
- Add shrimp to boiling water.
- Cook shrimp until pink and just cooked through (2–3 minutes).
- Use a slotted spoon to transfer cooked shrimp to an ice bath or bowl of ice water.
- Let shrimp chill completely.
- Drain shrimp and peel, leaving tails on.
- Pat shrimp dry with paper towels.
- In a small bowl, whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce to make cocktail sauce.
- Slice fresh lemon wedges and chop parsley (if using).
- Arrange chilled shrimp on a serving platter.
- Garnish platter with lemon wedges and parsley.
- Serve shrimp with cocktail sauce in a separate bowl.
- Enjoy immediately.
Substitution
The Peter Luger copycat Jumbo Shrimp Cocktail delivers the same plump and succulent shrimp paired with a tangy cocktail sauce that highlights fresh lemon juice and horseradish. When shell-on jumbo shrimp are unavailable, large shrimp can be substituted though the texture and flavor may slightly differ. If horseradish is too pungent or unavailable, a smaller amount or creamy horseradish sauce can be used to maintain balance in the cocktail sauce. Using pre-cooked shrimp can save time; simply chill thoroughly before serving to replicate the classic appetizer's refreshing chill. Keep your shrimp chilled until serving to preserve the optimal texture and flavor of this chilled dish.
Tips
Make sure to use shell-on, deveined jumbo shrimp for the best texture and flavor in your cocktail. Cooking shrimp for just 2 to 3 minutes is crucial to avoid a rubbery texture; overcooking will ruin their natural juiciness. Cooling shrimp in an ice bath immediately after boiling stops the cooking process and keeps them tender, so don't skip this step. Your cocktail sauce benefits from freshly squeezed lemon juice and prepared horseradish, giving it the perfect balance of tang and heat.
Nutritions
Jumbo Shrimp Cocktail from Peter Luger provides a lean source of high-quality protein with minimal fat and calories, making it an excellent option for a nutritious appetizer. Shrimp are rich in essential nutrients such as vitamin B12, selenium, and iodine, supporting metabolism and thyroid function. The cocktail sauce adds flavor without excessive calories, while fresh lemon wedges contribute vitamin C and antioxidants. You can enjoy this seafood dish knowing it supports a balanced diet focused on protein and vital micronutrients.
Storage
Store leftover jumbo shrimp cocktail in an airtight container and keep it refrigerated at or below 40degF (4degC) to maintain freshness and safety. Separate the shrimp from the cocktail sauce to prevent sogginess, and consume within 2 days for best quality. Your chilled shrimp will retain optimal flavor and texture when kept cold and properly sealed.
Variation or Alternatives
For a variation, substitute the shrimp with cooked lobster tails or crab claws for a richer seafood cocktail. You can enhance the cocktail sauce by adding a teaspoon of smoked paprika or a dash of chipotle powder for a smoky twist. Instead of boiling, try steaming the shrimp with aromatics like dill or garlic to infuse subtle flavors while keeping them tender. Your presentation can be elevated by serving the shrimp on a bed of crushed ice with cucumber ribbons for added texture and freshness.
Allergies
Your Jumbo Shrimp Cocktail may pose an allergy risk for those sensitive to shellfish, as jumbo shrimp are a common allergen known to trigger severe reactions. The cocktail sauce contains horseradish and Worcestershire sauce, which could contain ingredients like vinegar or anchovies, potentially causing allergic responses in some individuals. Citrus elements such as fresh lemon may also cause mild sensitivities in a few people.
Why this recipe?
The Jumbo Shrimp Cocktail from Peter Luger restaurant is highly praised for its fresh, succulent shrimp paired with a tangy, homemade cocktail sauce that perfectly balances acidity and spice. People appreciate the generous portion size and the premium quality ingredients that deliver an authentic steakhouse seafood experience. Replicating this recipe at home lets you enjoy the rich flavors and impressive presentation without the restaurant price tag. Your copycat version ensures you savor the same indulgent taste and texture that have made Peter Luger's dish a classic favorite.