Shrimp Cocktail* Recipe

Prepare poaching liquid

In a medium saucepan combine 1 L water, 1 tablespoon kosher salt, 1 teaspoon granulated sugar, 1 bay leaf, 6 black peppercorns and the juice of half the lemon (reserve the half lemon for serving). Bring to a gentle boil over medium-high heat.

Add shrimp and cook

As soon as the liquid reaches a rolling boil, add the shrimp in a single layer. Return to a gentle simmer; as soon as the shrimp turn pink and opaque and curl into a loose C (about 2 to 3 minutes for large 16/20 shrimp), immediately remove the pan from heat.

Shock shrimp

Prepare an ice bath in a large bowl with about 4 cups of ice and some cold water. Using a slotted spoon, transfer the cooked shrimp into the ice bath to stop cooking and firm the texture. Let chill for 3–5 minutes until fully cooled.

Drain and chill

Drain the shrimp well on paper towels, pat dry gently, and refrigerate uncovered for 10–15 minutes to dry the surface (this helps sauce adhere). Keep refrigerated until serving.

In a small bowl combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 dash hot sauce, 1 teaspoon smoked paprika, a pinch of kosher salt and a pinch of freshly ground black pepper. Taste and adjust heat or acidity—add more horseradish for heat or more lemon for brightness. Chill at least 10 minutes to let flavors meld.

Arrange chilled shrimp around a small bowl or martini glass of cocktail sauce or fan them on a plate. Garnish with lemon wedges and a sprinkle of chopped fresh parsley. Serve immediately, passing extra lemon and hot sauce at the table.