Herby Chesapeake Shrimp Cocktail à la Iva
Description
Steamed extra-large Chesapeake shrimp finished with a fragrant blend of fresh dill, parsley, herbs de Provence, lemon zest, and a subtle dusting of Old Bay. Inspired by the elegant, herby shrimp your Grandma Iva served every Christmas Eve — clean, bright, festive, and unmistakably coastal.
Ingredients
For the Shrimp
Herb Coating (Herbes-de-Provence + Chesapeake)
Shrimp Cocktail Sauce
Instructions
Steam the shrimp:
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Add 1 inch of water to a pot with lemon slices, salt, and peppercorns. Bring to a simmer.
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Place shrimp in a steamer basket, cover, and steam 3–4 minutes, just until pink and opaque.
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Transfer shrimp to an ice bath to stop cooking. Drain thoroughly and pat dry.
Mix the herb coating:
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Combine parsley, dill, thyme, rosemary, tarragon (if using), Old Bay, lemon zest, and olive oil.
Toss to finish:
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Gently coat chilled shrimp with the herb mixture until evenly glossy and fragrant.
Make the cocktail sauce:
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Stir together ketchup, horseradish, lemon juice, and a pinch of Old Bay.
Serve:
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Arrange shrimp on a cold platter with lemon wedges and the sauce on the side.
Note
Make-Ahead Notes
- Steam shrimp up to 24 hours ahead; store chilled.
- Mix the herb coating fresh for best flavor and toss with shrimp just before serving.
- Cocktail sauce can be prepared 2–3 days in advance.
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