Jumbo Shrimp and Lump Crab with Vodka Cocktail Sauce

Author: Chef Belinda

This ultimate shrimp cocktail is taken to a new level with the addition of lump crab and vodka. What’s not to love? Make the sauce a day or two or week ahead. It only gets better with time.

Vodka Cocktail Sauce

• 1⁄2 cup chili sauce

• 1 cup ketchup

• 2 tablespoons horseradish

• 1 clove garlic, minced

• 1 stalk celery, finely chopped

• 1⁄2 lemon, juiced

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Tabasco sauce

• 2 ounces vodka

• Kosher salt and freshly ground black pepper, to taste

Poached Shrimp

• 1⁄2 cup vodka

• 1⁄2 lemon, juiced

• Kosher salt and freshly ground black pepper, to taste

• 24 raw jumbo/colossal shrimp, peeled and deveined with tails on, or ready-to-use cooked shrimp

• Bibb or Boston whole lettuce leaves, optional

• 1 pound lump crabmeat, picked over for shells and divided

• Lemon wedges, for garnish

Cocktail Sauce

In a medium bowl, combine the chili sauce, ketchup, horseradish, garlic, celery, lemon juice, Worcestershire sauce, Tabasco, vodka, salt, and black pepper. Refrigerate, covered, until ready to use.

Shrimp

If using raw shrimp, in a medium saucepan on medium-high heat, heat vodka, lemon juice, salt, pepper, shrimp, and enough water to cover shrimp and bring to a boil for 3–5 minutes or until shrimp are pink. Using a slotted spoon, remove shrimp from pan to a bowl and cool thoroughly.

Assembly

Arrange lettuce leaves in bottom of 6 glass ramekins or martini glasses. Divide sauce among glasses and evenly distribute crabmeat in each. Hang 4 shrimp over the sides and garnish with lemon wedges.