Shrimp Cocktail Recipe

Combine ingredients

In a small bowl, combine 1/2 cup ketchup, 1 1/2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 2 drops hot sauce (if using), 1/8 teaspoon freshly ground black pepper and 1/8 teaspoon salt. Stir until smooth and taste; adjust horseradish or lemon to preference.

Cover and refrigerate for at least 15 minutes to let flavors meld. Keep chilled until serving.

Prepare poaching liquid

In a medium saucepan large enough to hold the shrimp in a single layer, combine 1000 ml water, 1 teaspoon kosher salt, the juice of half a lemon (squeeze one halved lemon), and 1 bay leaf. Bring to a gentle simmer over medium heat.

Poach shrimp

When the liquid just comes to a simmer (small bubbles at edge, not a rolling boil), add the 5 jumbo shrimp in a single layer. Cook until shrimp are opaque and just firm, about 2–3 minutes depending on size. Do not overcook.

Shock in ice bath

While shrimp cook, prepare an ice bath: a bowl with 2 cups ice and enough cold water to submerge shrimp. As soon as shrimp are cooked, use a slotted spoon to transfer them to the ice bath to stop cooking. Chill for 2–3 minutes until completely cool.

Drain shrimp well and pat dry with paper towels. Refrigerate on a plate until ready to serve if not serving immediately.

Spoon about 1–2 tablespoons of the chilled cocktail sauce into a small ramekin or the center of the serving plate.

Fan the 5 chilled jumbo shrimp around the ramekin or arrange them neatly on a small bed of crushed ice if desired. Leave tails on for handling.

Garnish with 2 lemon wedges and a light sprinkle of chopped parsley, if using. Serve immediately so shrimp remain cold and the sauce is chilled.