Traditional Shrimp Cocktail Recipe

Make poaching liquid

In a large pot, combine 2 liters water, 2 tablespoons coarse sea salt, 1 teaspoon whole black peppercorns, 2 bay leaves and the halved lemon (squeeze halves into pot, then add halves). Bring to a gentle boil over medium-high heat.

Once the liquid reaches a rolling boil, reduce heat so it is simmering gently. Add the shrimp in a single layer and cook until just opaque and firm, about 2 to 3 minutes depending on size. Do not overcook.

While shrimp cook, prepare an ice bath by filling a large bowl with 4 cups ice cubes and enough cold water to cover.

Using a slotted spoon or spider, immediately transfer cooked shrimp to the ice bath to stop cooking. Chill for 3 to 5 minutes until shrimp are completely cold. Drain and pat dry with paper towels. Keep chilled until serving.

In a medium bowl combine 1 cup ketchup, 3 teaspoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce. Stir until smooth.

Add 1 teaspoon smoked paprika, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning: add more horseradish for heat, more lemon for brightness, or a pinch of sugar if too tangy.

Cover and chill the sauce for at least 30 minutes to let flavors meld. Keep refrigerated until ready to serve.

Fill a serving platter or individual cocktail glasses with 3 cups of crushed ice or a bed of ice. Arrange the chilled shrimp over the ice, tails draped over the edge for easy picking.

Place the chilled cocktail sauce in a small bowl or ramekin in the center or alongside. Garnish shrimp and platter with lemon wedges and sprinkle 2 tablespoons chopped parsley over the shrimp.

Serve immediately, instructing diners to dip shrimp into the signature cocktail sauce and squeeze lemon as desired.