Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large wide pot combine 2 liters of water, kosher salt, bay leaves, black peppercorns, sugar, and the halved lemon (squeeze one half into the water then add the halves). Bring to a gentle boil over high heat.

Blanch and shock shrimp

As soon as the liquid reaches a rolling boil, reduce heat so it stops aggressively boiling but stays at a lively simmer. Add the raw jumbo shrimp in a single layer and stir gently to separate. Return to a simmer; cook until shrimp are opaque, curl into a loose C (not a tight O), and register 120-125°F (49-52°C) if using a thermometer — about 2.5 to 3 minutes depending on size.

Ice bath and peel

While shrimp cook, prepare an ice bath by filling a large bowl with 4 cups ice and cold water. Immediately transfer cooked shrimp with a slotted spoon into the ice bath to stop cooking. Chill for 3–4 minutes until cold. Drain well and pat dry with paper towels. Keep tails on for presentation.

Optional seasoning

Taste one shrimp and adjust salt if needed by sprinkling a light pinch of salt. Refrigerate shrimp on a tray covered with plastic wrap until ready to serve (up to 2 hours).

Combine the ketchup and prepared horseradish in a medium bowl. Add the fresh lemon juice, Worcestershire sauce, hot sauce, smoked paprika, black pepper, and salt. Whisk until smooth and taste; add more horseradish for heat, lemon for brightness, or a dash more hot sauce to suit your preference. Chill at least 20 minutes to let flavors meld. Transfer to a serving bowl.

Arrange crushed ice or an ice bed in a large shallow platter or individual cocktail glasses. Place the chilled cocktail sauce bowl in the center (or portion into small ramekins). Fan the poached shrimp around the sauce with tails outward for easy picking. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp. Serve immediately so shrimp stay cold.

Estimated plating: 6 shrimp per person (24 shrimp total) with approximately 1/4 cup cocktail sauce per 4 guests. Leftover sauce keeps refrigerated up to 3 days; cooked shrimp use within 24 hours for best quality.