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Ingredients
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Poached Shrimp
House Cocktail Sauce
To Serve
Method
Poached Shrimp
Prepare poaching liquid
In a large saucepan or deep skillet, combine 6 cups water, quartered onion, celery pieces, carrot pieces, 2 bay leaves, 10 peppercorns, 1.5 tablespoons kosher salt and the juice of half the lemon (reserve the other half for the sauce). Bring the mixture to a gentle boil over high heat.
Reduce to simmer
Once boiling, reduce heat so the liquid is at a gentle simmer. Let the aromatics simmer for 8 minutes to develop flavor.
Poach shrimp
Add the shrimp in a single layer to the simmering poaching liquid. Cook just until the shrimp turn pink and opaque and curl into a loose C (about 2–3 minutes, depending on size). Do not overcook.
Shock shrimp
Immediately remove the shrimp with a slotted spoon or strain them and transfer them to a large bowl filled with the 4 cups of ice and any remaining cold water. Let sit 3–5 minutes so the shrimp stop cooking and chill quickly.
Peel and chill
If not already peeled, finish peeling and deveining as desired (leave tails on for presentation). Pat shrimp dry lightly with paper towels and refrigerate on a platter over crushed ice until ready to serve.
House Cocktail Sauce
In a medium bowl, combine 3/4 cup ketchup, 2 teaspoons prepared horseradish (plus the optional extra teaspoon if you want more heat), 1 tablespoon fresh lemon juice (from reserved lemon), 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch of sugar if you prefer it slightly sweeter. Stir well until smooth. Cover and refrigerate at least 20 minutes to let flavors meld. Garnish with chopped parsley or chives just before serving.
To Serve
Arrange crushed ice or a chilled cocktail platter on a serving tray. Place the chilled shrimp around a small bowl of the cocktail sauce, tails facing outward for easy picking.
Garnish with lemon wedges and a sprinkle of chopped parsley or chives. Serve immediately so shrimp stay cold. Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.