Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 8 cups water, 1 tablespoon kosher salt, halved lemon, 2 bay leaves and 1 teaspoon black peppercorns. Bring to a gentle boil over medium-high heat.

Cook shrimp

Reduce heat to a simmer and add the jumbo shrimp (shells on or off as preferred). Cook just until shrimp turn opaque and curl tightly, about 2–3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately transfer shrimp with a slotted spoon into a large bowl filled with 3 cups ice and cold water to stop cooking. Let sit 2–3 minutes until fully chilled.

Peel and devein (if needed)

If you left shells on, peel and devein the shrimp, leaving tails on for presentation if desired. Pat shrimp dry with paper towels and refrigerate briefly while preparing sauces.

In a small bowl combine 3 tablespoons ketchup, 1 1/2 tablespoons prepared horseradish, 1/2 teaspoon Worcestershire, 1 teaspoon fresh lemon juice and 1/4 teaspoon hot sauce if using. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust horseradish (more for heat) or lemon (more for brightness). Chill until ready to serve.

Warm 1 tablespoon vegetable oil in a small skillet over medium heat. Add the finely chopped shallot and sauté 1–2 minutes until translucent. Add the minced garlic and chopped red chiles and cook 30–45 seconds until fragrant but not browned.

Stir in 1/2 teaspoon smoked paprika, then remove from heat. Add 2 tablespoons distilled white vinegar and 1/2 teaspoon honey; stir to combine. Season with 1/4 teaspoon salt. Allow to cool slightly, then transfer to a small blender or use an immersion blender and blend until smooth or leave slightly chunky depending on preference. Taste and adjust vinegar or honey for balance. Chill briefly before serving.

Arrange 4 cups crushed ice in a shallow serving platter or individual cocktail glasses. Place chilled shrimp on the ice, fanning tails outward for presentation.

Place a small bowl of cocktail sauce and a small bowl of house made hot sauce on the platter or spoon a dollop of cocktail sauce into individual glasses and a drizzle of hot sauce on the side.

Garnish with lemon wedges and sprinkle 2 tablespoons chopped parsley over the shrimp. Serve immediately, instructing diners to squeeze fresh lemon over shrimp and dip into sauces as desired.