Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 8 cups water, 1 1/2 tablespoons kosher salt, 1 tablespoon crushed black peppercorns (or whole), 2 bay leaves, 1/2 teaspoon sugar, and the zest and juice of 1 lemon. Bring to a gentle simmer over medium heat.

While the liquid heats, prepare an ice bath by filling a large bowl with 4 cups ice and cold water. Set aside near the stove.

When the poaching liquid reaches a gentle simmer (small bubbles, not a rolling boil), reduce heat to low. Add the shrimp in a single layer and cook just until they are opaque and firm — about 2 to 3 minutes for jumbo shrimp (16/20). Stir gently once to ensure even cooking.

As soon as shrimp turn pink and curl into a loose C (not a tight O), immediately remove them with a slotted spoon or drain in a colander and plunge into the ice bath to stop cooking. Chill until cold, about 5 minutes.

Drain the chilled shrimp well, pat dry with paper towels, leaving tails on for presentation. Refrigerate until ready to serve.

In a medium bowl combine 3/4 cup ketchup, 3 teaspoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

Stir until smooth and taste. Adjust heat or acidity: add more horseradish for heat, more lemon for brightness, or a pinch more salt to taste. Chill the sauce for at least 15 minutes to allow flavors to meld.

Fill a serving platter or individual cocktail glasses with 4 cups crushed ice or ice cubes to keep shrimp cold.

Arrange shrimp around a small bowl of cocktail sauce, tails out for easy picking. Sprinkle 1 tablespoon finely chopped parsley over the shrimp and place lemon wedges on the platter.

Serve immediately, or cover and refrigerate for up to 2 hours. Discard any shrimp left at room temperature for more than 2 hours.