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Ingredients
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Shrimp
Cocktail Sauce
Garnish / Serve
Method
Shrimp
- 1
Prepare poaching liquid
In a medium saucepan, combine 4 cups water, 1 tablespoon kosher salt, juice from half the lemon (squeeze the halved lemon into the water), the squeezed lemon halves, 1 bay leaf, and 6 peppercorns. Bring to a gentle boil over medium-high heat.
- 2
Poach shrimp
Once the liquid reaches a rolling boil, reduce heat so the liquid is at a vigorous simmer. Add the 5 jumbo shrimp in a single layer. Cook until shrimp are opaque and just firm, about 2 to 3 minutes depending on size. Do not overcook.
- 3
Shock shrimp
While the shrimp cook, fill a large bowl with 2 cups ice and a splash of cold water to make an ice bath. As soon as the shrimp are opaque and curl into a loose C (not tightly), use a slotted spoon to transfer them to the ice bath to stop cooking. Let cool 2 to 3 minutes.
- 4
Dry and chill
Remove shrimp from ice bath and pat dry with paper towels. Refrigerate shrimp on a plate, covered, until serving (at least 10 minutes) or serve immediately chilled. Keep tails on for easy handling.
Cocktail Sauce
- 5
In a small bowl, whisk together 3 tablespoons ketchup, 1 tablespoon prepared horseradish (add more to taste if you prefer more heat), 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, a dash of hot sauce if using, and 1 teaspoon freshly ground black pepper. Taste and adjust horseradish, lemon, or hot sauce as desired. Refrigerate until ready to serve.
Garnish / Serve
- 6
Arrange chilled shrimp around a small bowl or ramekin of cocktail sauce or fan them on a chilled plate. Garnish with lemon wedges and a sprinkle of chopped parsley if desired. Serve immediately.
