Shrimp Cocktail Platter Recipe
Served with house-made cocktail sauce & lemon
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Ingredients
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Shrimp
House-made Cocktail Sauce
Garnish & Serving
Method
Shrimp
Prepare poaching liquid
In a large saucepan or deep skillet set over high heat, combine 3 cups water, 1 tablespoon salt, 1 bay leaf, 6 peppercorns and the halved lemon. Bring to a rolling simmer (do not vigorously boil).
Poach shrimp
Add the shrimp in a single layer to the simmering liquid. Return the liquid to a gentle simmer and cook until shrimp are opaque and just firm, 2 to 3 minutes depending on size (16/20 will take about 2–3 minutes). Do not overcook.
Shock shrimp
Immediately transfer the cooked shrimp to a large bowl filled with ice and 4 cups cold water to stop the cooking. Let them chill in the ice bath for at least 5 minutes until fully cooled.
Drain and chill
Drain the shrimp well and pat dry with paper towels. Refrigerate shrimp until ready to assemble, at least 15 minutes. Keep refrigerated if not serving immediately.
House-made Cocktail Sauce
In a medium bowl combine 1 cup ketchup, 3 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 2 teaspoons fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon coarse salt and 1 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust heat with additional horseradish or hot sauce and adjust acidity with more lemon juice if desired.
Cover and chill the sauce for at least 15 minutes to let flavors meld. Re-whisk before serving.
Garnish & Serving
Prepare the platter: fill a large shallow serving platter or rimmed tray with 6 cups crushed ice, making a flat, even bed.
Arrange the chilled shrimp in an attractive ring or rows on top of the ice, tails facing outward for easy picking. Place a small bowl or ramekin(s) of chilled cocktail sauce in the center or at one end of the platter.
If making ahead: keep shrimp and sauce chilled separately. Assemble the platter just before serving to maintain the ice bed and cold temperature.