Shrimp Cocktail Recipe

Rinse and chill shrimp

Place the cooked Oregon Coast bay shrimp in a colander and rinse briefly under cold running water to remove any residue. Drain well.

Prepare an ice bath by mixing the ice and 2 cups cold water in a large bowl. Add 1 tsp kosher salt and stir to chill. Submerge the rinsed shrimp in the ice bath for 5 minutes to ensure they are thoroughly cold, then drain and pat dry with paper towels. Keep chilled in the refrigerator until ready to serve.

Make sauce

In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika (if using), and 1 teaspoon coarse black pepper. Whisk until smooth and taste—adjust heat by adding more horseradish or hot sauce, or balance acidity with an extra 1/2 teaspoon lemon juice.

Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld. Stir again before serving.

Arrange about 4 cups crushed ice among four small serving bowls or cocktail glasses (or one large bowl if serving family-style). Mound a tablespoon or two of cocktail sauce in each bowl or place small ramekins of sauce in the center.

Nestle the chilled bay shrimp on the ice around the sauce (or serve shrimp on skewers perched over the rim). Garnish with chopped parsley or dill and lemon wedges. Serve immediately so shrimp remain cold.

Leftover sauce will keep covered in the refrigerator for up to 3 days. Leftover cooked shrimp should be consumed within 24 hours when stored chilled.