Shrimp Cocktail With Cocktail Sauce Recipe

1. Prepare poaching liquid

In a large pot, combine 2 liters (about 8 cups) of water, 1 tablespoon kosher salt, the halved lemon (squeezed into the pot then add the halves), 2 bay leaves, 1 teaspoon black peppercorns and 1 teaspoon Old Bay seasoning (if using). Bring the mixture to a gentle boil over high heat.

2. Cook shrimp

Once the poaching liquid reaches a boil, reduce heat to maintain a vigorous simmer. Add the shrimp in a single layer. Simmer for 2 to 3 minutes for large shrimp (16/20) until the shrimp turn opaque, curl into a loose C shape, and register 120–130°F (49–54°C) if using a thermometer. Do not overcook.

3. Shock shrimp

Have a large bowl ready with about 6 cups of ice and cold water (ice bath). As soon as shrimp are cooked, use a slotted spoon to transfer them immediately to the ice bath to stop cooking. Let them cool completely, about 5 minutes.

4. Peel and chill

If you left tails on (recommended for presentation), remove the shell from the body if not already peeled, leaving the tail fan intact. Pat shrimp dry with paper towels and refrigerate on a tray covered loosely with plastic wrap until ready to serve (at least 15 minutes) or keep on ice in a serving bowl.

5. Combine ingredients

In a medium bowl, whisk together 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 kosher salt, 1 teaspoon freshly ground black pepper and 1 teaspoon finely grated lemon zest (if using) until smooth and homogenous.

6. Adjust seasoning and chill

Taste the sauce and adjust heat or tang: add more horseradish for heat or more lemon for brightness. Cover and refrigerate the cocktail sauce for at least 30 minutes to let flavors meld. The sauce can be made up to 2 days ahead.

7. Fill a large shallow serving bowl or platter with about 4 cups of ice. Place the chilled shrimp over the ice in an attractive ring or pile. Spoon the cocktail sauce into a small bowl and set it in the center of the platter or serve in individual ramekins.

8. Garnish with lemon wedges and sprinkle chopped parsley or dill around the platter. Serve immediately, allowing diners to dip shrimp by the tail into the cocktail sauce.

9. Storage: leftover cooked shrimp will keep in an airtight container in the refrigerator for up to 2 days; store sauce separately for up to 3 days.