Colossal Shrimp Cocktail Recipe

Brine (optional, for extra-flavorful shrimp)

In a large bowl or pot, combine 2 teaspoons kosher salt, 1 teaspoon peppercorns, and 2 bay leaves with 2 liters (about 8 cups) cold water. Squeeze juice from 1 halved lemon into the liquid and add the lemon halves. Stir to dissolve salt. Add shrimp and chill in the refrigerator for 15–20 minutes. Drain and pat shrimp dry.

Bring a medium pot of water to a rolling boil. Add a pinch of salt and the bay leaves from brine (if used). Add shrimp and cook until they are pink, opaque, and curl into a loose C, about 2–3 minutes for large shrimp. Do not overcook.

Prepare an ice bath: in a large bowl combine 4 cups ice with 4 cups cold water (or use the crushed ice from garnish). As soon as shrimp are cooked, transfer them with a slotted spoon to the ice bath to stop cooking. Chill for 3–5 minutes until cold throughout.

Drain shrimp well and pat dry. Refrigerate on a tray until ready to serve. Keep tails on for presentation.

In a medium bowl, combine 1 cup ketchup and 3 tablespoons prepared horseradish. Stir until smooth.

Add 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. Mix thoroughly and taste; adjust horseradish or hot sauce for spiciness. Chill in the refrigerator for at least 15 minutes to let flavors meld.

In a small bowl whisk together 3 tablespoons mayonnaise and 2 tablespoons tomato ketchup until uniform in color.

Add 1 teaspoon prepared horseradish, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, a dash of hot sauce, 1 teaspoon paprika, 1 tablespoon finely chopped chives, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir to combine and taste, adjusting acidity or heat as desired. Chill for at least 10 minutes.

Fill a large platter or individual cocktail glasses with crushed or shaved ice (about 6 cups on a large platter). Arrange lemon slices around the edge and place parsley sprigs for color.

Pile or fan the chilled shrimp on top of the ice with tails facing outward for easy picking. Leave room in the center or at each glass for dipping sauces.

Spoon cocktail sauce and Marie Rose sauce into small bowls or ramekins and place them on the platter or alongside each glass. Garnish with lemon wedges.

Serve immediately while shrimp are cold. Provide small forks or skewers for easy dipping. Leftover shrimp keep refrigerated for up to 2 days; sauces refrigerate up to 3 days.