Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 6 cups water, the juice of 1 lemon (about 2 tbsp), the squeezed lemon half (for extra aroma), kosher salt, granulated sugar, bay leaf, and peppercorns. Bring the mixture to a gentle simmer over medium heat; do not boil hard.

Poach shrimp

When the liquid is simmering, add the 12 large shrimp in a single layer. Reduce heat so the liquid stays at a gentle simmer. Cook until shrimp turn pink and are just opaque through the center, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While the shrimp cook, fill a large bowl with the 2 cups of ice and a little cold water to make an ice bath. As soon as shrimp are cooked, use a slotted spoon to transfer them immediately to the ice bath to stop cooking. Let chill for 3 minutes until icy.

Peel and chill (if not already)

If shrimp are not already peeled and deveined, remove shells leaving tails on for presentation. Pat shrimp dry with paper towels and refrigerate on a tray until very cold, at least 15 minutes if needed.

In a small bowl combine 1 tablespoon ketchup, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and a dash of hot sauce if using. Season with a pinch of salt and black pepper and stir until smooth. Taste and adjust horseradish or hot sauce to preference. Chill until ready to serve.

Plate

Arrange three chilled shrimp per serving on a plate or in a chilled cocktail glass over crushed ice, with a small dish or dollop (about 1 tbsp) of cocktail sauce alongside or in the center.

Garnish with lemon wedges and a sprinkle of chopped parsley if desired. Serve immediately while shrimp are icy cold.