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Ingredients
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Shrimp
Cocktail Sauce
Garnish & Serve
Method
Shrimp
- 1
Prepare poaching liquid
In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, juice of the halved lemon plus the spent halves, bay leaf, and peppercorns. Bring to a gentle simmer over medium heat — do not boil.
- 2
Poach shrimp
Add the peeled and deveined large shrimp to the simmering liquid in a single layer. Cook until shrimp are pink, opaque, and just firm, about 2 to 3 minutes depending on size. As soon as they turn opaque remove with a slotted spoon.
- 3
Shock shrimp
Immediately transfer the cooked shrimp to a bowl filled with the 2 cups of ice and a little cold water to stop cooking and firm the texture. Let sit 2 minutes, then drain and pat shrimp dry with paper towels. Chill in the refrigerator until serving.
Cocktail Sauce
- 4
Mix sauce
In a bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon smoked paprika (if using). Stir until smooth.
- 5
Season to taste
Taste the sauce and adjust heat and salt: add more horseradish for heat, more lemon if you want brightness, or a pinch more salt and pepper. Finish with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, then refrigerate until chilled.
Garnish & Serve
- 6
Assemble
Divide cocktail sauce among 4 cocktail glasses or small bowls (about 2-3 tablespoons each). Arrange 4-5 chilled shrimp around the rim of each glass with tails hanging over the edge. Spoon a little extra sauce into the center if desired.
- 7
Finish
Garnish each glass with a lemon wedge and a sprinkle of chopped fresh parsley. Serve immediately, keeping extra shrimp chilled on ice and extra sauce refrigerated.