Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 8 cups water, kosher salt, and the halved lemon (squeeze one half into the water, then toss both halves in). Bring to a gentle boil over high heat.

Cook shrimp

When the water reaches a rolling boil, add the shrimp. Return to a boil, then reduce heat so the liquid simmers gently. Cook shrimp 2 to 3 minutes until they turn pink and opaque and curl into a loose 'C' shape. Do not overcook.

Shock shrimp

While the shrimp cook, prepare a large bowl with the ice and 4 cups cold water. Once shrimp are cooked, immediately remove them with a slotted spoon or drain into a colander and plunge into the ice bath to stop cooking. Let sit in ice bath 3 to 5 minutes until chilled.

Peel and chill

Drain the chilled shrimp. Peel, leaving tails on for presentation (pinch off the shell along the underside and remove the vein if present). Pat dry on paper towels and refrigerate until service, at least 15 minutes. Reserve some ice to serve on the platter if desired.

In a medium bowl, combine 1 cup ketchup, 3 tsp prepared horseradish (adjust additional 1 tsp for extra heat if desired), 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and taste; adjust horseradish, hot sauce, or lemon to preference. Chill sauce at least 20 minutes to let flavors meld.

Arrange a shallow platter or individual small bowls with a layer of ice to keep shrimp cold. Place chilled shrimp in an even ring around a small bowl of cocktail sauce, tails outward for easy picking. Garnish with lemon wedges and a sprinkle of chopped parsley. Provide cocktail napkins or small bowls for shells.

For a happy hour special (1/2 price), prepare multiple small platters or a large shared platter depending on service. Keep shrimp refrigerated on ice until service and discard any shrimp left out for more than 2 hours.