Jumbo U-10 Shrimp Cocktail (4) Recipe

Prepare ice bath

Fill a large bowl with 6 cups of ice and 2 cups (about 500 ml) of cold water to make an ice bath; set aside. The ice bath rapidly stops cooking and firms the shrimp.

Make poaching liquid

In a large pot, combine 2000 ml (about 8 cups) cold water, 2 tsp kosher salt, 1 tbs whole black peppercorns, 2 bay leaves and the halved lemon (squeeze halves into the pot, then drop them in). Bring to a gentle simmer over medium heat—do not boil vigorously.

Poach shrimp

Once the poaching liquid is simmering and fragrant, add the 20 U-10 shrimp in a single layer. Cook until the shrimp are pink, opaque and just firm — about 2 1/2 to 3 minutes for U-10 (large) shrimp. Start timing as soon as shrimp go into the liquid.

Shock shrimp

Using a slotted spoon or spider strainer, immediately transfer the cooked shrimp to the prepared ice bath to stop cooking. Let shrimp chill in the ice bath for 5 minutes until cold throughout.

Drain and dry

Remove shrimp from the ice bath, pat dry gently with paper towels, and arrange tails-up on a tray. Refrigerate briefly if needed while you prepare cocktail sauce and serving platter.

In a medium bowl combine 1 cup ketchup, 3 tbs prepared horseradish (start with 2 tbs if you prefer milder heat), 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk until smooth and taste; adjust horseradish, lemon or hot sauce to your preference. Chill the sauce for at least 15 minutes so flavors meld.

Prepare serving platter by spreading crushed ice (about 4 cups) in a shallow dish or cocktail platter. Create a small well in the center for the sauce. Spoon cocktail sauce into a small bowl and place in the center well.

Arrange the chilled shrimp around the sauce bowl, tails draped over the edge so guests can easily pick them up. Garnish with lemon wedges and sprinkle 2 tbs chopped parsley over the ice for color.

Serve immediately while shrimp are cold. Provide small forks or toothpicks and extra lemon wedges and hot sauce on the side.