Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 8 cups water, 1 tablespoon kosher salt, 1 bay leaf, 6 peppercorns and the zest of 1 lemon (use a microplane or peel in long strips). Bring to a simmer over medium-high heat — do not boil vigorously.

Poach shrimp

Add the peeled and deveined shrimp to the simmering poaching liquid in a single layer. Cook until shrimp are opaque and just curled, about 2 to 3 minutes depending on size. As soon as they are done, use a slotted spoon to transfer shrimp to an ice bath (bowl with 4 cups ice and cold water) to stop cooking. Chill at least 10 minutes until cold.

Drain and chill

Drain shrimp well and pat dry with paper towels. Keep refrigerated until serving. Reserve a few extra ice cubes in the serving bowl if presenting on a bed of ice.

Mix sauce

In a medium bowl, combine 1 cup ketchup, 3 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust horseradish for heat and lemon or salt to balance.

Chill the sauce for at least 15 minutes so flavors meld. Transfer to a serving dish or portion into individual ramekins.

Arrange chilled shrimp around a bowl of cocktail sauce or hang shrimp by the tail on the rim of glasses. If serving on a platter, place sauce bowl on a bed of crushed ice and arrange shrimp on ice around it. Garnish with lemon wedges and sprinkle chopped parsley over platter if desired.

Serve immediately while shrimp are cold. Leftover shrimp and sauce can be refrigerated separately for up to 2 days (shrimp) and 4 days (sauce).