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Ingredients
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Poached Jumbo Shrimp
Cocktail Sauce
To Serve
Method
Poached Jumbo Shrimp
Prepare shrimp
Rinse the jumbo shrimp under cold water. If shrimp are unpeeled, leave shells on for poaching; remove the intestinal vein with a small paring knife if present. Pat shrimp dry with paper towels.
Make poaching liquid
In a wide saucepan or pot just large enough to hold the shrimp in a single layer, combine 3 cups water, 1/2 cup dry white wine (optional), 1 tablespoon Kosher salt, 1 teaspoon sugar, lemon slices, bay leaf, peppercorns, and parsley sprigs. Bring the liquid to a gentle simmer over medium heat — do not boil vigorously.
Poach shrimp
Once the poaching liquid is simmering, add the shrimp in a single layer. Reduce heat so the liquid remains at a gentle simmer. Poach shrimp until they are opaque and firm and the tails curl, about 2–3 minutes for large (16/20) shrimp. Do not overcook — they should reach internal temperature of about 120–125°F (49–52°C) for peak tenderness.
Shock shrimp in ice bath
While shrimp cook, prepare an ice bath with 4 cups ice and 2 cups cold water in a large bowl. As soon as the shrimp are cooked through, use a slotted spoon to transfer them to the ice bath to stop cooking. Chill 2–3 minutes until completely cold.
Peel and chill (if needed)
If you cooked shrimp with shells on and prefer cocktail presentation, peel shells leaving tails intact (or fully peel if desired). Pat chilled shrimp dry and refrigerate until serving. Keep shrimp covered and cold on ice if serving immediately.
Cocktail Sauce
In a small bowl, combine 1/2 cup ketchup, 2 teaspoons prepared horseradish (adjust to taste), 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 2 dashes Tabasco, 1/4 teaspoon smoked paprika (optional), 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; add more horseradish or hot sauce for heat, more lemon for brightness. Refrigerate at least 15 minutes to let flavors meld.
To Serve
Arrange chilled shrimp on a platter over crushed ice or on a bed of lettuce. Place cocktail sauce in a small bowl in the center or in individual ramekins. Garnish with lemon wedges and parsley leaves. Serve immediately, instructing guests to dip shrimp tails-first into the sauce.
Leftovers: keep shrimp and sauce refrigerated in separate airtight containers for up to 2 days. Discard if shrimp develop an off odor or sliminess.