Jumbo White Shrimp Recipe

Prepare shrimp

If shrimp are frozen, thaw overnight in the refrigerator or under cold running water until pliable. Rinse shrimp under cold water and, if not already deveined, make a shallow cut along the back and remove the vein. Keep tails on for presentation.

Make poaching liquid

In a large pot combine 2 liters cold water, 250 ml white wine, 2 tablespoons kosher salt, 1 tablespoon black peppercorns, 2 bay leaves, the halved lemon (squeeze one half into the pot and add both halves), 2 sprigs parsley, and 1 teaspoon sugar. Bring to a gentle simmer over medium heat; do not let it reach a rolling boil.

Poach shrimp

When the liquid is simmering and aromatic (about 5–7 minutes), reduce heat to low and add shrimp in a single layer. Poach until shrimp are opaque, firm, and curl into a loose C — about 2–3 minutes for jumbo shrimp (watch closely to avoid overcooking).

Shock and chill

Prepare an ice bath (large bowl filled with ice and cold water). Immediately transfer the cooked shrimp to the ice bath with a slotted spoon to stop cooking and chill the shrimp quickly, about 3–5 minutes. Drain well and pat dry with paper towels before serving.

Combine sauce ingredients

In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish (start here and add the optional tsp if you want more heat), 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust lemon, horseradish or hot sauce to reach desired tang and heat.

Chill sauce

Cover and refrigerate the sauce for at least 30 minutes to let flavors meld. Taste again before serving and adjust seasoning if needed.

Arrange a bed of crushed ice on a serving platter or individual small bowls. Place chilled shrimp on the ice in a ring or fan shape. Spoon the chilled cocktail sauce into a small bowl or ramekin and set in the center or alongside the shrimp.

Garnish with lemon wedges and sprinkle chopped parsley over the shrimp. Serve immediately so shrimp remain cold and firm. Provide small forks or toothpicks for easy eating.