Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan, bring 2 cups water to a gentle boil over medium-high heat. Squeeze the halved lemon into the water and drop the halves in. Add Old Bay seasoning and kosher salt. Reduce heat to maintain a low simmer.

Cook shrimp

Add the shrimp in a single layer to the simmering liquid. Cook just until the shrimp turn pink and opaque through the center, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While the shrimp cook, fill a large bowl with 2 cups ice and 2 cups cold water. As soon as the shrimp are cooked, use a slotted spoon to transfer them to the ice bath to stop cooking. Chill for 3 minutes until cold throughout.

Dry and chill

Drain shrimp well on paper towels. Pat dry gently and store covered in the refrigerator until ready to serve (can refrigerate up to 4 hours). Reserve any remaining lemon for serving.

In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika (if using), salt and black pepper. Taste and adjust horseradish and hot sauce to desired heat. Chill sauce for at least 15 minutes to allow flavors to meld; make up to 1 day ahead and keep refrigerated.

Fill a serving platter or shallow bowl with crushed ice (about 3 cups). Arrange chilled shrimp on the ice with tails facing out for easy picking.

Spoon cocktail sauce into a small bowl and place in the center of the platter. Garnish with lemon wedges and sprinkle chopped parsley or chives over the shrimp. Serve immediately so shrimp stay cold. Leftover cooked shrimp can be stored covered in the refrigerator for up to 24 hours.