Jumbo Shrimp Recipe

Prepare poaching liquid

In a large pot, combine 2 liters of water, 1 tablespoon kosher salt, 1 teaspoon peppercorns, and 2 bay leaves. Slice the lemon in half and squeeze the juice into the pot, then add the spent halves. Bring to a gentle boil over high heat.

Poach shrimp

Once the liquid reaches a full boil, reduce heat so the surface is simmering. Add the jumbo shrimp in a single layer. Return to a simmer; cook until shrimp are just opaque and firm, about 2 to 3 minutes depending on size (16/20 will be about 2 minutes). Do not overcook.

Ice bath shock

While shrimp cook, fill a large bowl with 4 cups of ice and cold water. As soon as shrimp turn opaque, use a slotted spoon to transfer them immediately to the ice bath to stop cooking. Let cool 3 to 5 minutes until thoroughly chilled.

Dry and chill

Remove shrimp from ice bath, pat dry gently with paper towels, and transfer to a tray. Refrigerate until ready to serve (at least 15 minutes) or keep on crushed ice on the serving platter.

In a medium bowl, combine 1 cup chilled ketchup, 2 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce. Whisk until smooth.

Taste and adjust: add up to 1 teaspoon granulated sugar if too acidic, extra horseradish for heat, or a pinch of smoked paprika for a smoky note. Season with about 1 teaspoon freshly ground black pepper. Chill the sauce at least 15 minutes to let flavors meld.

Prepare serving platter: mound 6 cups of crushed ice on a large chilled platter or individual cocktail glasses. Arrange chilled shrimp around or over the ice with tails exposed for easy picking.

Spoon the cocktail sauce into a small bowl placed in the center of the platter or portion into individual ramekins. Garnish platter with 6 lemon wedges and 6 parsley sprigs.

Serve immediately: encourage diners to squeeze lemon over shrimp if desired and dip into the cocktail sauce. Keep leftover shrimp refrigerated and consume within 24 hours.