Shrimp Cocktail (gf) Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry with paper towels. If not already deveined, devein and leave tails on for presentation.

Make poaching liquid

In a large wide pot combine 6 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, the bay leaves, peppercorns, parsley stems and the whole lemon (halved). Bring the mixture to a gentle simmer over medium heat. Do not boil vigorously; you want small steady bubbles.

Poach shrimp

Once the poaching liquid is simmering, reduce heat so it is just below a simmer. Add the shrimp in a single layer and cook until they turn pink and opaque and reach 120–130°F (49–54°C) internally, about 2–3 minutes depending on size. Do not overcook.

Ice bath shock

Immediately transfer the cooked shrimp with a slotted spoon to a bowl of ice water (prepared with 4 cups ice and cold water) to stop cooking. Let sit in the ice bath for at least 5 minutes until fully chilled.

Drain and chill

Drain shrimp well and pat dry. Refrigerate shrimp on a tray covered loosely with plastic wrap if not serving right away. Keep chilled until plating.

Combine 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon gluten-free Worcestershire sauce, and 1/2 teaspoon hot sauce (if using) in a small bowl. Stir until smooth.

Season the sauce with 1/4 teaspoon smoked paprika (optional), 1/4 teaspoon sea salt, and a pinch (about 1/8 tsp) freshly ground black pepper. Taste and adjust horseradish and lemon to preference for heat and brightness.

Cover and chill the sauce for at least 15 minutes to let flavors meld. Bring to serving temperature straight from fridge (cold) when plating.

Prepare serving bowl by filling a shallow bowl or platter with 2 cups of crushed ice. Arrange a small bowl or ramekin of cocktail sauce in the center or individual small cups for single portions.

Place chilled shrimp around the sauce bowl, tails outward for easy picking. Garnish with lemon wedges and a sprinkle of chopped parsley, if using.

Serve immediately while shrimp are cold. Provide extra lemon wedges and additional horseradish or hot sauce at the table for guests who want more heat.