Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan, combine 4 cups water, 1 tablespoon kosher salt, the juice of 1/2 lemon (reserve the half lemon for garnish), 1 bay leaf, and 6 black peppercorns. Bring to a gentle simmer over medium heat — do not boil vigorously.

Cook shrimp

Add the peeled and deveined shrimp (tails on) to the simmering liquid in a single layer. Cook until shrimp are pink, opaque, and just curled, about 2 to 3 minutes depending on size. Overcooking will make them tough.

Shock and chill

Immediately transfer the cooked shrimp to a bowl of ice water (using about 2 cups ice and cold water) to stop cooking and chill rapidly, about 2 to 3 minutes. Once cold, drain well and pat dry with paper towels. Keep refrigerated until serving.

Combine ingredients

In a small bowl, whisk together 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until smooth and uniform.

Taste and adjust

Taste the sauce and adjust heat or bite: add more horseradish 1/2 teaspoon at a time for extra punch, or a few more drops of hot sauce for heat. Refrigerate the sauce for at least 15 minutes to let flavors meld; it can be made up to 24 hours ahead.

Portion: arrange 3 chilled shrimp per serving on a small chilled plate or in a stemmed cocktail glass. Spoon about 2 to 3 tablespoons of cocktail sauce into a small ramekin or nestle it in the center of the glass. Garnish each plate with a lemon wedge and a sprinkling of chopped fresh parsley.

Presentation tip: serve shrimp over a bed of crushed ice if desired to keep cold. Serve immediately.