Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 6 cups water, 1.5 tablespoons kosher salt, the juice of the whole lemon plus the squeezed lemon halves, 1 bay leaf, and 8 peppercorns. Bring to a gentle boil over medium-high heat.

Cook shrimp

Once the poaching liquid reaches a gentle boil, reduce heat so liquid is at a steady simmer. Add the shrimp in a single layer and cook just until pink and opaque and tails curl (about 2-3 minutes depending on size). Do not overcook.

Shock shrimp

While shrimp cook, prepare an ice bath: large bowl with 4 cups ice and cold water. Using a slotted spoon, immediately transfer cooked shrimp to the ice bath to stop cooking. Leave shrimp in ice bath for 3-4 minutes until completely chilled.

Drain and chill

Drain shrimp well in a colander, pat dry with paper towels, and refrigerate on a plate covered until serving. Keep chilled on ice if serving immediately on a tray.

Make sauce: In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce (optional). Mix until smooth and taste for balance. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper if needed.

Adjust and chill: If you prefer more heat, add more horseradish or hot sauce a little at a time. Refrigerate sauce at least 15 minutes to let flavors meld. Just before serving, sprinkle 1/4 teaspoon smoked paprika on top for color and a hint of smokiness.

Arrange: Fill a serving platter or tray with 6 cups crushed ice or an ice bed. Place chilled shrimp around a small bowl of cocktail sauce or arrange shrimp hanging over the edge of the bowl with tails out. Alternatively, place sauce in individual ramekins.

Garnish: Tuck lemon wedges and scatter 2 tablespoons chopped parsley around the tray. Offer extra lemon wedges and additional cocktail sauce on the side. Keep the tray on ice until ready to serve to maintain chill.

Serving note: Serves as an appetizer tray — 24 jumbo shrimp serves approximately 6 people (4 shrimp per person) as part of a multi-item appetizer selection, or 4 people as a shrimp-forward appetizer.