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Ingredients
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Shrimp
Cocktail sauce
To serve
Method
Shrimp
- 1
Prepare poaching liquid
In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, juice of half the lemon (about 1 tablespoon), the squeezed lemon half, bay leaf, and 6 peppercorns. Bring to a gentle simmer over medium heat; do not boil vigorously.
- 2
Poach shrimp
Once the poaching liquid is simmering, add the 6 peeled and deveined large shrimp with tails on in a single layer. Cook just until the shrimp turn opaque and curl into a loose C shape, about 2 to 3 minutes depending on size. Do not overcook.
- 3
Ice bath
Immediately transfer the cooked shrimp to a bowl of ice water (ice + cold water) to stop cooking. Chill until completely cold, about 5 minutes. Remove shrimp from ice bath, pat dry with paper towels, and refrigerate until ready to serve.
Cocktail sauce
- 4
In a small bowl combine 4 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and a dash of hot sauce. Taste and season with a pinch of salt and optional pinch of smoked paprika for depth. Stir until smooth and refrigerate until serving. Adjust horseradish and hot sauce to taste for more heat.
To serve
- 5
Fill a small serving dish or cocktail glass with crushed ice. Arrange the chilled shrimp around the rim or on top of the ice with tails outward (6 shrimp total). Place a small ramekin of cocktail sauce in the center or at the side.
- 6