Jumbo U-10 Gulf Shrimp Cocktail Recipe

Make poaching liquid

In a large pot, combine 3 liters of water, 2 tablespoons kosher salt, 2 bay leaves, the halved lemon (squeezed into the pot and then dropped in), and 1 teaspoon freshly cracked black pepper. Bring to a gentle boil over high heat.

Poach shrimp

Once the liquid reaches a rolling boil, reduce heat to maintain a steady simmer. Add the 24 U-10 peeled and deveined shrimp in a single layer and stir gently. Poach for 1.5 to 2 minutes — just until the shrimp turn opaque and curl into a loose C. Do not overcook.

Shock shrimp

Immediately transfer the shrimp with a slotted spoon to a bowl filled with ice and 8 cups of cold water to stop cooking (ice bath). Leave shrimp in the ice bath for 3–5 minutes until fully chilled.

Drain and dry

Remove shrimp from the ice bath, drain in a colander, and blot dry gently with paper towels. Keep chilled in the refrigerator until assembly.

In a medium bowl, combine 1 cup ketchup, 3 tablespoons prepared horseradish (add more for extra heat), 1 teaspoon Worcestershire sauce, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon hot sauce, and 1 teaspoon freshly ground black pepper. Whisk until smooth. Taste and adjust horseradish, lemon, or hot sauce to preference. If desired, stir in 1 teaspoon smoked paprika for extra color and subtle smokiness.

Chill sauce for at least 15 minutes to let flavors meld. Keep refrigerated until serving.

Prepare serving platter: mound 4 cups crushed ice on a large chilled platter or individual cocktail glasses. Nestle a small bowl of chilled cocktail sauce in the center (or place small ramekins around platter).

Arrange shrimp: fan the chilled shrimp around the sauce bowl(s) with tails outward for easy picking. If offering Peel & Eat style as an option, reserve a separate bowl of uneaten heads/tails or provide finger bowls with warm lemon water for cleanup (note: recipe assumes peeled & deveined tails-on).

Garnish: tuck lemon wedges and parsley sprigs around the shrimp, and sprinkle a light pinch of smoked paprika over the sauce for presentation if desired.

Serving suggestion: serve immediately while shrimp remain cold. Provide extra lemon wedges and small forks or toothpicks. Leftover shrimp store covered in the refrigerator for up to 24 hours.