Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan or pot, combine 6 cups water, 1 tablespoon coarse salt, 1 whole lemon (halved), 1 bay leaf, and 6 whole black peppercorns. Bring to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a rolling boil, add the shrimp in a single layer. Return to a gentle boil and cook just until the shrimp turn pink and opaque and curl into a loose C — about 1.5 to 2.5 minutes depending on size. Do not overcook.

Shock shrimp

Immediately remove the shrimp with a slotted spoon or drain into a colander and plunge them into a large bowl of ice and 4 cups cold water to halt cooking. Let sit in the ice bath for 3–5 minutes until completely chilled.

Drain and chill

Drain the shrimp well, pat dry with paper towels, and refrigerate on a tray, uncovered, for 10–15 minutes if time allows to firm the texture. Keep chilled until serving.

In a small bowl, combine 3 tablespoons ketchup, 1 tablespoon prepared horseradish (start with less if you prefer milder heat), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 2 dashes hot sauce, 1 teaspoon smoked paprika, a pinch of salt, and a pinch of freshly ground black pepper. Taste and adjust horseradish, hot sauce, or lemon to preference. Chill sauce for at least 15 minutes to let flavors meld or serve immediately.

Arrange chilled shrimp around a shallow bowl or individual glasses of cocktail sauce, or place shrimp on a platter with sauce in the center. Garnish with lemon wedges and sprinkle the chopped parsley over the platter. Serve immediately, keeping shrimp refrigerated until the last moment.