Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 3 cups water, 1 tablespoon Kosher salt, 1 teaspoon granulated sugar, juice of half the lemon (reserve the other half for serving), the lemon half itself (for extra flavor), 1 bay leaf, and 6 black peppercorns. Bring to a gentle simmer over medium heat, stirring to dissolve the salt and sugar.

Poach shrimp

Once the liquid is simmering (not boiling), add the shrimp in a single layer. Cook just until the shrimp turn opaque and curl into a loose 'C' — about 2 to 3 minutes for jumbo shrimp. Do not overcook; shrimp will continue to firm slightly after removing from heat.

Shock and chill

Immediately transfer the cooked shrimp to a large bowl of ice water (use about 4 cups ice and enough cold water to cover) to stop cooking. Let shrimp chill for 3 to 5 minutes until cold. Drain well and pat dry with paper towels. Refrigerate uncovered on a tray for 10–15 minutes if you want extra firm chilled texture.

In a medium bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon finely grated lemon zest. Whisk thoroughly until smooth and taste. Adjust heat (more horseradish or hot sauce) and seasoning as needed. Cover and refrigerate for at least 15 minutes to let flavors meld; this sauce can be made up to 3 days ahead.

Prepare serving platter by spreading 2 cups crushed or shaved ice on a shallow tray or individual cocktail glasses. Arrange chilled shrimp around small bowls or ramekins filled with cocktail sauce, or hang shrimp by their tails on the rim of glasses.

Garnish with lemon wedges and a sprinkle of chopped fresh parsley if using. Serve immediately, with extra lemon wedges and reserved chilled cocktail sauce on the side.