Dirty Martini Shrimp Cocktail

5.0

(2)

2 Reviews

Olive-brined shrimp and gin-spiked cocktail sauce are served up straight in this appetizer with a kick.

Renu Dhar

Updated on August 15, 2024

Tested by

Julia Levy

Active Time:

20 mins

Total Time:

40 mins

Servings:

Big, beautiful shrimp get a double dose of flavor with a quick poach in a lemon and shrimp shell-infused broth, followed by a brine in olive juice. Jarred cocktail sauce is infused with gin and vermouth to serve as a “dirty” dip for the flavorful shrimp. Serve it with more olives on the side for a celebratory appetizer. And for a variation, use vodka instead of gin for a vodka dirty martini.

Frequently Asked Questions

What size is 13/15 count shrimp?

Shrimp is measured by the number of shrimp in one pound. On most bags of shrimp or when buying from your regular fish place, you will find a smaller number followed by a slash and then a larger number. For example, a 16/20 indicates there are 16 to 20 shrimp per pound.
What is in cocktail sauce?

Jarred cocktail sauce typically contains ketchup, horseradish, and an acidic component such as lemon juice or vinegar. If you’d like to make your own, try this easy recipe for a homemade cocktail sauce.

Notes from the Food & Wine Test Kitchen

While you can buy shrimp that is already peeled and deveined, you get the best flavor in the poaching liquid by using the shrimp shells. If you have time, you can even saute the shrimp shells until bright pink, then add the water.

Make ahead

Refrigerate poached (but not brined) shrimp for up to two days. Refrigerate cocktail sauce mixed with gin and vermouth for up to two days.

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Ingredients

1 pound extra-large unpeeled raw shrimp (13/15 count)
4 cups water
3 garlic cloves, smashed
1 tablespoon black peppercorns
1 lemon
1/4 cup manzanilla olives plus 1 1/2 cups brine from jar, divided (from 2 [10-ounce] jars)
1 (8.75-ounce) jar cocktail sauce
2 tablespoons dry gin
2 teaspoons dry vermouth
Chopped fresh flat leaf parsley

Directions

Peel and devein shrimp, leaving tails intact. Place shells in a large saucepan; set shrimp aside.
Add water, garlic, and peppercorns to the large saucepan with the shells. Zest lemon and set the zest aside. Halve lemon and squeeze juice into the water mixture, then add the lemon halves to the saucepan. Bring to just a boil over high, then reduce the heat to maintain a simmer. Cook, uncovered and undisturbed, to infuse liquid, about 10 minutes. Remove and discard only the shells.
Prepare an ice bath and place it next to the stove. Add shrimp to the simmering water and poach on low heat, stirring often, until shrimp are bright pink and just turn opaque, 5 to 6 minutes. Using a slotted spoon, transfer shrimp from poaching liquid using a slotted spoon; immediately place in a large bowl of ice water to stop the cooking process.
Stir together shrimp and olive brine in a medium bowl. Cover and chill for 20 minutes.
Meanwhile, stir together cocktail sauce, gin, and vermouth in a small bowl. Arrange 3 olives on a cocktail skewer. Divide cocktail sauce into 4 martini glasses, hang 3 to 4 shrimp around the edge of a martini glass. Sprinkle with lemon zest and chopped parsley. Serve immediately.