Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 8 cups water, 2 tablespoons coarse salt, the juice of the whole lemon (reserve the squeezed lemon halves for garnish), bay leaves and 1 teaspoon peppercorns. Bring to a gentle boil over high heat.

Poach shrimp

Once the poaching liquid is boiling, reduce heat so it is at a steady simmer. Add the jumbo mangrove shrimp in a single layer and simmer just until opaque and firm, about 2–3 minutes depending on shrimp size. Do not overcook.

Shock shrimp

While the shrimp cook, fill a large bowl with the 6 cups of ice and cold water to make an ice bath. As soon as the shrimp turn opaque, use a slotted spoon to transfer them to the ice bath to stop cooking. Let chill 3–5 minutes until completely cold.

Drain and refrigerate

Drain the shrimp well on paper towels or a rack. Refrigerate uncovered for 10–15 minutes if you want them very cold. Keep chilled on ice until serving.

In a small bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon prepared hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste — adjust horseradish for heat, lemon for brightness, or salt as needed. Chill until ready to serve.

Roughly chop the red chiles (remove seeds if you prefer milder heat). In a small saucepan combine the chopped chiles, 1 cup white vinegar, 1/2 cup water, 2 garlic cloves and 1/2 teaspoon kosher salt. Bring to a simmer over medium heat and cook 5 minutes to soften the chiles.

Remove from heat and let cool slightly for 5 minutes. Transfer the mixture to a blender or use an immersion blender and blend until very smooth. Add 1 teaspoon honey and 1 teaspoon neutral oil if using, and blend again to incorporate. Taste and adjust salt or honey. Strain through a fine-mesh sieve for a smoother sauce if desired. Transfer to a jar and chill. Keeps refrigerated up to 2 weeks.

Arrange crushed or shaved ice on a large shallow platter or individual cocktail glasses. Nestle chilled jumbo shrimp around the edge with tails exposed for easy picking.

Place the cocktail sauce in a small bowl in the center and the house-made hot sauce in a smaller ramekin alongside it so guests can add heat to taste.

Garnish with lemon wedges and sprinkle chopped parsley over the ice. Serve immediately with extra lemon wedges for squeezing.

Suggested serving: Serve 4–6 jumbo shrimp per person as an appetizer. Offer small forks or toothpicks for convenience.