Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 2 liters water, kosher salt, bay leaf, peppercorns and the halved lemon (juice and halves). Bring to a gentle simmer over medium heat until salt dissolves, about 5 minutes.

Poach shrimp

Reduce heat so the liquid is barely simmering. Add the shrimp in a single layer; return to a gentle simmer. Cook until shrimp are opaque and just firm, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately transfer shrimp with a slotted spoon to a large bowl filled with the 4 cups of ice and cold water to stop cooking. Let sit 3 to 5 minutes until shrimp are fully chilled.

Dry and chill

Drain shrimp in a colander and pat dry with paper towels. Arrange tails up on a plate, cover and refrigerate at least 15 minutes (or up to 2 hours) while you make the sauce and prepare the serving bed.

Mix base

In a medium bowl combine 1 cup ketchup and 3 tsp prepared horseradish. Whisk until smooth.

Season

Add 2 tbs fresh lemon juice, 1 tsp Worcestershire, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Whisk again and taste; adjust horseradish for heat or lemon for brightness as desired.

Chill and finish

Cover and refrigerate at least 15 minutes to let flavors meld. Stir in 1 tbs finely chopped chives just before serving, if using.

Fill serving platter or individual cocktail glasses with crushed ice or an ice bed. Spoon cocktail sauce into a small bowl or individual ramekins and place on the platter.

Arrange chilled shrimp around the bowl(s) with tails over the edge for easy picking. Garnish with lemon wedges and parsley sprigs. Serve immediately so shrimp remain cold.

Leftovers: keep shrimp and sauce refrigerated separately in airtight containers for up to 2 days.