Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan or pot combine 8 cups water, kosher salt, granulated sugar, bay leaves and peppercorns. Cut the lemon in half and squeeze one half into the pot, then drop both halves into the liquid.

Bring to simmer

Bring the pot to a gentle boil over high heat, then reduce heat so the liquid is at a steady simmer (small bubbles). Simmer for 2 minutes to allow flavors to infuse.

Poach shrimp

Add the shrimp in a single layer and return the liquid to a gentle simmer. Cook until shrimp are opaque and just firm, about 2–3 minutes depending on size. Do not overcook.

Shock shrimp

While the shrimp cook, fill a large bowl with the ice and 4 cups cold water. Using a slotted spoon or spider, transfer the shrimp immediately into the ice bath to stop cooking. Leave shrimp in the ice bath 3–4 minutes until fully chilled.

Peel and dry

If not already fully peeled, remove shells except tails (leave tails on for presentation). Pat shrimp dry with paper towels and refrigerate uncovered on a tray for 10–15 minutes to firm up the texture.

Combine ketchup and prepared horseradish in a small bowl and whisk until smooth.

Add lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt and pepper. Taste and adjust heat/salt or horseradish to preference. Refrigerate at least 15 minutes to allow flavors to meld.

Portion sauce into a small serving bowl or divide among individual cocktail glasses. Arrange chilled shrimp around the rim of the bowl or glass with tails hanging over the edge.

Garnish with lemon wedges and sprinkle chopped parsley over the shrimp. Serve immediately, with extra hot sauce and lemon on the side.