Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 2 liters water, kosher salt, bay leaf, peppercorns, and the whole lemon halved (use both halves). Bring to a gentle boil over high heat.

Cook shrimp

Once the liquid is boiling, reduce heat to maintain a steady simmer. Add the shrimp in a single layer and cook until they turn opaque, pink with curled tails, and register 120–125°F (49–52°C) for medium or 130°F (54°C) for slightly firmer shrimp — about 2 to 3 minutes for 21/25 size. Do not overcook.

Shock shrimp

Immediately transfer the cooked shrimp to a large bowl filled with the 4 cups of ice and some of the cooking liquid (or cold water) to stop cooking. Leave them in the ice bath for 3 to 5 minutes until fully chilled.

Peel and chill (if desired)

Drain shrimp well. If not already deveined/tail-on as specified, ensure tails remain on for presentation. Pat shrimp dry with paper towels and refrigerate on a bed of crushed ice or in a covered container until ready to serve. Keep chilled until plating.

Combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce (if using), salt, and freshly ground black pepper in a small bowl. Whisk thoroughly until smooth and taste; adjust horseradish for heat and lemon or salt for brightness. Chill sauce at least 15 minutes for flavors to marry. Keep covered in refrigerator until serving.

Assemble platter: Spread crushed ice over a large serving platter or use an ice bed in individual serving glasses. Arrange chilled shrimp in a ring or fanned pattern with tails out for easy picking. Place a small bowl of cocktail sauce in center (or individual ramelets), add lemon wedges and parsley sprigs around the platter.

Service and timing: Serve immediately while shrimp are cold. Provide small forks or toothpicks for guests. Leftover cooked shrimp can be stored covered in refrigerator up to 24 hours for best quality.