Chilled Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 3 cups water, 1 cup dry white wine, 2 tsp kosher salt, 8 black peppercorns, 1 bay leaf, and the halved lemon (cut side down). Add the parsley sprig if using. Bring the mixture just to a gentle simmer over medium heat (do not boil).

Poach the shrimp

Add the peeled and deveined colossal shrimp (tail-on) in a single layer to the simmering liquid. Maintain a gentle simmer and poach until shrimp are opaque and just curled, about 2–3 minutes depending on size. Do not overcook.

Shock and chill

Immediately transfer the shrimp to a bowl of ice water (use the 3 cups ice) to stop cooking. Let chill 3–5 minutes until cold throughout. Drain on paper towels and refrigerate until ready to serve, at least 15 minutes. Reserve about 2 tablespoons of poaching liquid if you want to thin sauces slightly.

In a small bowl combine 1 tablespoon ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, and a dash of hot sauce if using. Taste and adjust heat with more horseradish or hot sauce; season with a pinch of salt. Chill until service.

Whisk together 3 tablespoons mayonnaise, 1 teaspoon finely minced chipotle in adobo and 1 teaspoon adobo sauce, 1 teaspoon fresh lime juice, 1/2 teaspoon grated garlic and 1/4 teaspoon smoked paprika. Season with a pinch of black pepper and taste; add more chipotle or adobo for heat. Refrigerate until serving.

Arrange chilled shrimp on a platter or individual serving glasses around a small bowl of cocktail sauce. Spoon a small dollop of chipotle aioli on the side of each serving or place in a separate small bowl for guests to add. Garnish with lemon wedges and sprinkle chopped parsley and optional microgreens or dill over the shrimp.

Serve immediately while the shrimp are cold. If making ahead, keep shrimp and sauces chilled separately and assemble within 30 minutes of serving to maintain texture.