Shrimp Cocktail Recipe

Prepare the poaching liquid

In a large pot combine 2 liters of water, kosher salt, halved lemon (squeeze one half into the water then add the lemon shell), bay leaf, and black peppercorns. Bring to a gentle boil over medium-high heat.

Poach the shrimp

Once the liquid reaches a rolling boil, add the shrimp in a single layer. Return to a boil, then reduce heat so the liquid is at a gentle simmer. Cook until shrimp are opaque and just curled, about 1.5 to 2 minutes depending on size. Do not overcook.

Shock and chill

Immediately transfer the cooked shrimp to a large bowl filled with the ice and cold water to stop cooking. Let sit until completely chilled, about 5 minutes. Drain well and pat dry with paper towels. Refrigerate on a tray until ready to serve.

Mix the sauce

In a medium bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, smoked paprika, sea salt, and freshly ground black pepper. Stir until smooth and taste; add more horseradish or hot sauce if you prefer more heat.

Chill the sauce

Cover and refrigerate the sauce for at least 20 minutes to let flavors meld. Sauce can be made up to 2 days ahead and kept chilled in an airtight container.

Assemble

Fill serving glasses or a serving platter with crushed ice. Arrange chilled shrimp around the rim of glasses or on the platter with tails hanging over the edge. Place a small bowl of cocktail sauce in the center of each platter or into each glass if serving individually.

Finish

Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately, instructing guests to dip shrimp into cocktail sauce and squeeze lemon over shrimp as desired.