Cocktail Shrimp Recipe

Prepare poaching liquid

In a large pot, combine 2 liters of water, 1 tsp kosher salt, 1 tsp whole or cracked black pepper, 1 bay leaf, the halved lemon (squeezed into the water and then dropped in), and 2 tablespoons fresh parsley if using. Bring mixture to a gentle boil over high heat.

Poach shrimp

Reduce heat so the liquid is at a gentle simmer. Add the 24 large shrimp in a single layer. Cook until shrimp are opaque and just firm, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While the shrimp cook, prepare a large bowl with 4 cups of ice and some cold water. As soon as the shrimp are cooked through, use a slotted spoon to transfer them to the ice bath to stop the cooking. Let chill for 2 to 3 minutes until fully cooled.

Dry and chill

Remove shrimp from the ice bath, pat dry with paper towels, and refrigerate on a plate, covered, until ready to serve (at least 15 minutes). Keep tails on for presentation.

In a medium bowl, combine 1 cup ketchup, 3 tablespoons prepared horseradish, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon smoked paprika if using. Whisk until smooth.

Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust horseradish for heat (add more 1/2-tsp increments if you like it spicier) and lemon/worcestershire for brightness. Chill in the refrigerator for at least 15 minutes to meld flavors.

Arrange chilled shrimp on a platter or individual cocktail glasses with tails hanging over the edge. Place a bowl of the horseradish cocktail sauce in the center or into each glass as desired.

Garnish with lemon wedges and chopped fresh parsley. Serve immediately, with extra hot sauce and lemon on the side.