Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot bring 2000 ml (about 8 cups) of water to a gentle boil. Add 2 tablespoons kosher salt, the juice of 1 lemon (reserve half the halved lemon for serving), 2 bay leaves, and 10 whole black peppercorns. Stir once and bring back to a simmer.

Cook shrimp

Once the poaching liquid is simmering gently (not a rolling boil), add the shrimp in a single layer. Return to a gentle simmer and cook until shrimp are pink, opaque and just curled, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately transfer the cooked shrimp to a bowl of ice water (or a large bowl with cold water and ice) to stop the cooking and firm the texture. Leave shrimp in ice bath for 3 to 5 minutes or until fully chilled. If you prefer, place shrimp on a bed of crushed ice for serving.

Dry and chill

Drain the shrimp thoroughly and pat dry with paper towels. Refrigerate shrimp until ready to serve, or arrange on ice-lined platter if serving immediately.

In a small bowl combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and taste for balance — add more horseradish for heat, more lemon for brightness, or a pinch of sugar if too acidic. Chill in refrigerator for at least 15 minutes to let flavors meld.

Arrange chilled shrimp around a bowl or ramekin of cocktail sauce on a platter. If using, fill the serving bowl or platter center with crushed ice before placing sauce and shrimp on top to keep cold. Garnish with lemon wedges and sprinkle chopped parsley over shrimp. Serve immediately; provide extra lemon wedges and napkins.