Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 6 cups water, 1 tablespoon kosher salt, 1 teaspoon granulated sugar, juice of half the lemon (save the other half for serving), the squeezed lemon halves, 1 bay leaf and 6 black peppercorns. Bring to a gentle boil over medium-high heat.

Poach shrimp

Once the poaching liquid reaches a steady gentle boil, reduce heat so it simmers. Add the prepared shrimp in a single layer and cook until pink and just firm, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While shrimp cooks, fill a large bowl with 4 cups ice and some cold water (ice bath). As soon as shrimp turn opaque and curl, use a slotted spoon to transfer them immediately to the ice bath to stop cooking. Leave in ice bath for 5 minutes until thoroughly chilled.

Dry and chill

Remove shrimp from ice bath and drain well on paper towels. Pat dry gently, arrange on a plate, cover and refrigerate if not serving right away.

In a medium bowl combine 1 cup ketchup, 3 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (if using), 1 teaspoon smoked paprika (optional), 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth, taste and adjust horseradish or hot sauce for desired heat. Chill in refrigerator for at least 15 minutes to let flavors meld.

Arrange chilled shrimp on a serving platter around a small bowl of cocktail sauce. Garnish with lemon wedges and chopped parsley if desired. Place 3 cups house chips in a separate bowl or alongside the shrimp for a crunchy accompaniment.

Estimated plating: 6–8 shrimp per person. Serve immediately while shrimp are very cold and sauce chilled.