Jacques Pépin's Classic Shrimp Cocktail Recipe | Cooking at Home | KQED

You can't go wrong with Jacques Pépin's shrimp cocktail recipe. With just a touch of heat, this classic appetizer is a perpetual hit at dinner parties for good reason. This is an easy-to-follow recipe, however we do not recommend that you put your bare fingers in a hot pan the way Jacques does here (though we can't help but be impressed by his superhuman teflon fingers).
What you'll need:
8 oz large shrimp, crushed red chili flakes, 1 cup of water, herb de provence, 2 tbsp white vinegar, 2 tbsp onion, 2-3 tbsp ketchup, 1 tsp Sriracha, 1 tsp horseradish, 1 tsp rice vinegar, basil or parsley for garnish
Jacques Pépin Cooking At Home: Shrimp Cocktail Recipe
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/​​​
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[@kqed]

When it comes to cocktail sauce, are you going homemade like Jacques or buying a bottle from the store?

[@joannaedwards6325]

It differs. If I have all those ingredients I make my own adding a splash of Worcester Sauce. If not....I'll pick up a bottle at the store.❤ it's all good

[@french.blackdevil1967]

It depends if l have time or not..But l prefer to prepare myself my sauce

[@robbieevans6536]

Why wouldn't just make it yourself? Not hard mixing horseradish and ketchup.

[@joannaedwards6325]

@@robbieevans6536 There are MORE ingredients in a homemade sauce 😄

[@robbieevans6536]

Not mine..lol.@@joannaedwards6325

[@scottystcloud7086]

this man is a master and he also seems to be a delightful human. May we all aspire to be JP in our respective worlds at his age.

[@tentigers7335]

A classic showing us how to make a classic!

[@kqed]

💯

[@chrisg2779]

That’s such a smart thing to do with the shells. Love watching Jaques cook.

[@randomfist797]

For the cocktail sauce, Alton Brown uses chili sauce instead of ketchup. I tried it. Game changer.

[@robbieevans6536]

I like the Argentine red shrimp that Jack is using, and they are easy to get frozen in almost any grocery store, but it really matters who catches and processes them as far as freshness and flavor goes... Check the label and make sure they haven't been shipped back to Asia to be processed...When they are fresh they taste like lobster.

[@redoorn]

My question is what is done with the cooking liquid that was served?

[@raynyc60]

Monsieur Pepin...always a pleasure to see you cooking great food with a twist..i will try it like that..Merci

[@svetcovladich9996]

Wow, he makes everything he cooks look so easy. Love me a shrimp cocktail before a steak main course, and a glass of red. Thank you, Chef Jacques!

[@debbiezullo7056]

Thank you Jacques. From Southern California with love♥️

[@joannaedwards6325]

Enjoying Chef here in the San Fernando Valley, Calif. Can't get enough of Jacques Pepin❤❤

[@christophejergales7852]

Since it's lent, I'm totally making this for my dad tomorrow.

[@kqed]

Happy cooking!

[@TheOfficialCaseMade]

I will happily watch this video, even though I am quite allergic to shrimp. Thank you for everything you do, Chef!

[@GregoryWJones]

Simply. Perfect.

[@godsowndrunk1118]

I saute my shrimp shells before adding liquid.... If I'm not going to make a stock, I freeze them for future use.

[@maxpaymar1573]

That adds more flavor, but then you will have oil in the liquid, for this recipe I don't think you want a greasy liquid for the condiment

[@joannaedwards6325]

Dear GodsOwnDrunk Just love your Y.T. name. Even when I'm enjoying my booze I know God loves me still. Some of my most satisfying conversations with Our Loving Source have been while I'm drinking❤. Cheers ! 🍷 🍺

[@godsowndrunk1118]

@@maxpaymar1573 Yes, you're probably right....but a little butter is good on shrimp...?

[@godsowndrunk1118]

@@joannaedwards6325 I like your point of view....🍸

[@joannaedwards6325]

@@godsowndrunk1118 Thanks. 😇

[@dlarta7265]

Looks great as always

[@davidreese4474]

So cool

[@sheltiepeas]

This is easier than I thought. Thank you! 😊

[@erikschultz6865]

It LOOKS beautiful.

[@morrismonet3554]

I peel and boil my shrimp with Zatarain's seasoning in the water. Always use homemade cocktail sauce. Everyone loves it. I make 2 cups of stock from the shells of 1 pound shrimp and stick it in the freezer for later use.

[@johnryle6917]

Yummy

[@user-gj1xl4wo5x]

Merci ,Sir!🎉

[@user-ft9ic9os2i]

remember old his video chief Jaques pepin master

[@berteisenbraun7415]

He Still has AWESOME Knife skills!

[@nickcirillo6191]

Excellent classical French cuisine..

[@bobbygalvez8519]

😋😋

[@silverleafmaple]

Hello Jacques 😊

[@user-gz2it1te5r]

Could the dipping sauces be used for ham or chicken? I have an aversion to seafood.

[@johnkovalicky3389]

Is this a serious question!!??? Its seafood.....

[@paulwagner688]

ALWAYS make a stock with your discarded shells. Freeze it and use it in your seafood preparations.

[@saltychampion2518]

Thank You Sir for blessing us with your skill and Knowledge.

[@marshalljimduncan]

I hope one day I can buy a frozen bag of shrimp, thaw them out and then serve them some cocktail sauce....

[@beegee22]

😋😋😋😋😋😋😋😋😋😋

[@pasavant]

What are you supposed to do with the juice in the little cup? Not the cocktail sauce, but the clear juice?

[@markkindermannart4028]

Dip your shrimp in it

[@user-gz2it1te5r]

I can't watch people cook seafood with the exception of shrimp. Guess it's from all those family parties where we shrimp cocktail.

[@DARINWADEX100]

It's back in the day of Howard Johnsons

[@L.Spencer]

Did he cook the shrimp or do they come cooked?

[@virginiadaneke2362]

He cooked them in the stock and then let them cool.

[@markust8904]

I believe the Argentina shrimp or (prawns) look like that (reddish), were used, with a bit more of a lobster flavor taste.

[@meximick]

​@@markust8904yes, the Argentinian Shrimp I've seen are reddish and usually on the large side.

[@letsgobrandon1818]

What happened to his left arm? Stroke?

[@noragardino9715]

Not sure if this helps, but he had a very bad car accident in his 40s when he hit a deer and at one point, if I remember correctly, they considered amputation. In the end, it wasn't necessary but one arm is now shorter than the other. That, and more details about his life are in his excellent autobiography "The Apprentice". Well worth a read if you get the chance.

[@kingdio420]

Use a spoon, sir! Touching a boiling hot pan and broth. Those fingers gotta be lava proof!

[@BPB9973952]

as soon as he used catsup, I knew this was not authentic.

[@maxgc6413]

Ketchup is the prime ingredient for cocktail sauce. What is authentic to you?

[@meximick]

Anyone criticizing JP is no one to pay attention to.

[@rcjbvermilion]

And how many different French presidents have you cooked for?

[@hamquestion]

be very careful what you say next @BPB9973952

[@BPB9973952]

I know, I get it, but still, catsup in cocktail sauce? Come on now.