Shrimp Cocktail Recipe

Prepare poaching liquid

In a wide saucepan or pot large enough to hold the shrimp in a single layer, combine 3 cups water, 1 cup dry white wine, 1 tablespoon coarse salt, the juice of half the lemon (squeeze and reserve lemon halves), the bay leaf, and 8 peppercorns. Bring the mixture to a gentle simmer over medium heat—do not boil vigorously.

Poach the shrimp

Once the liquid is simmering (small bubbles and steam), add the shrimp in a single layer. Cook just until the shrimp turn pink and opaque and curl into a loose 'C' shape, about 2 to 3 minutes for large shrimp. Overcooking will make them tough.

Shock and chill

Immediately transfer the cooked shrimp with a slotted spoon into a bowl filled with 2 cups ice and 1 cup cold water to stop the cooking. Let them chill for 3–5 minutes until fully cooled. Drain and pat shrimp dry with paper towels. Refrigerate until ready to serve.

In a medium bowl, combine 1 cup ketchup, 2 tsp prepared horseradish (start with 2 tsp and add the extra tsp if you like it hotter), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk thoroughly until smooth and taste; adjust horseradish, hot sauce, salt, or lemon to your preference. Chill at least 15 minutes to let flavors meld.

Prepare serving dish: fill individual cocktail glasses or a large serving bowl with 4 cups crushed ice or ice chips. Spoon chilled cocktail sauce into small ramekins or into the base of each glass (about 2–3 tablespoons per serving).

Arrange shrimp on the ice around the ramekins or hang shrimp by the tails on the rims of glasses. Garnish with lemon wedges and sprinkle chopped parsley over the ice. Keep shrimp chilled and serve immediately.