Jumbo Shrimp Cocktail (3pcs) Recipe

Prepare poaching liquid

In a medium saucepan, combine 4 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 6 peppercorns, 1 bay leaf and the juice from 1/2 lemon (squeeze the halved lemon). Bring the mixture to a gentle simmer over medium heat—do not boil vigorously; you want gentle steam and small bubbles.

Poach shrimp

Add the 3 jumbo shrimp to the simmering liquid in a single layer. Cook 2 to 3 minutes for 16/20 shrimp, until the shrimp are just opaque and firm to the touch. Timing may vary slightly by size — remove as soon as they curl and turn pink.

Shock shrimp

Prepare a bowl with 2 cups ice and a little cold water. Using a slotted spoon or tongs, transfer the cooked shrimp immediately into the ice bath to stop cooking. Leave shrimp in ice bath 3 minutes until fully chilled. Drain and pat dry, leaving tails on for presentation.

In a small bowl combine 1/2 cup ketchup, 1 tablespoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/4 teaspoon hot sauce (if using), 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Stir until smooth and taste—adjust horseradish for more heat or lemon for brightness. Chill briefly if desired.

Spoon about 2 to 3 tablespoons of cocktail sauce into a small chilled ramekin or the center of a serving plate.

Arrange the 3 chilled jumbo shrimp around the sauce with tails pointing outward or rested on the rim of the ramekin for easy picking.

Garnish with a lemon wedge and a sprinkle of chopped parsley if using. Serve immediately while shrimp are cold and sauce is chilled.