Easy Tarragon Shrimp Cocktail

Prep Time: 5 minutes
Total Time: 15 minutes
Makes: 8


  1. 1 lb (500 g) uncooked tail-on extra large black tiger shrimp, thawed
  2. 1/2 cup (125 mL) ketchup
  3. 3 tbsp (45 mL) lemon juice
  4. 2 tbsp (30 mL) prepared horseradish
  5. 2 tsp (10 mL) finely chopped fresh tarragon
  6. 1/2 tsp ( 2 mL) Worcestershire sauce
  7. 1/4 tsp (1 mL) pepper
  8. tarragon sprigs for garnish (optional)
  9. lemon wedges, for serving


  1. Add shrimp to medium saucepan of simmering salted water. Cook 2 to 3 min. or until shrimp curl, turn pink and are just cooked through. Drain and plunge in bowl of ice water to stop cooking process. Drain and lay on paper towels.
  2. Meanwhile, stir ketchup with lemon juice, horseradish, tarragon, Worcestershire sauce and pepper. Transfer to serving bowl.
  3. Plate shrimp and garnish plate with tarragon sprigs, if using. Serve cocktail sauce with shrimp and lemon wedges.
Replace tarragon with parsley or dill.