Rosemary Shandy-Poached Shrimp Cocktail

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Prep Time 10 mins
Cook Time 5 mins
Standing Time 10 mins
Total Time 25 mins
Course Appetizer, Snack
Cuisine American
Servings 6
Calories 95 kcal


  • Measuring cup(s)
  • Measuring spoons
  • Knife
  • Large saucepan
  • Collander
  • Large mixing bowl
  • Small mixing bowl
  • Small whisk
  • Serving plate


  • 2 sprigs Fresh rosemary
  • 2 cups iO organic premium lemonade
  • 2 cups Lager beer
  • 1 tsp Kosher salt
  • 1 tsp Whole black peppercorns
  • 1 lb. 21-25 count shrimp raw, peeled, deveined & thawed
  • 2 Garlic cloves minced
  • cup iO organic tomato ketchup
  • 2 Tbsp Fresh lemon juice
  • 2 Tbsp Prepared horseradish
  • Crushed ice
  • Lemon wedges for optional garnish


  • In large saucepan, heat rosemary, lemonade, beer, baking soda, salt, peppercorns and 2 cups water to a boil over medium-high heat; reduce heat to medium. Add shrimp; cook 2½ minutes or until internal temperature of shrimp reaches 145°, stirring occasionally. Drain shrimp mixture; transfer shrimp to large bowl filled with ice and cold water. Let shrimp stand 10 minutes; discard remaining solids. Makes about 24 shrimp.
  • In small bowl, whisk garlic, ketchup, lemon juice and horseradish. Makes about ½ cup.
  • Spread ice on serving plate. Arrange shrimp over ice; serve with sauce garnished with lemon wedges, if desired.



Serving: 4shrimpCalories: 95kcalCarbohydrates: 6gProtein: 13gFat: 1gCholesterol: 121mgSodium: 728mgSugar: 5g
Keyword Apples, Easy Recipes, Entertaining, High Protein, Holidays, Party Food, Quick Recipes, Seafood
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