Shrimp Cocktail Five Recipe

Prepare poaching liquid

In a medium saucepan combine 4 cups cold water, 1 tablespoon kosher salt, and 1 1/2 teaspoons Old Bay seasoning. Cut the whole lemon in half and squeeze the juice into the pot, then drop the rinds in as well. Bring to a simmer over medium heat.

Poach shrimp

Once the liquid reaches a gentle simmer (small bubbles at the edge, not a rolling boil), add the shrimp in a single layer. Cook until shrimp are opaque and curl into a loose C, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately transfer the cooked shrimp to a bowl filled with 2 cups ice and a little cold water to stop cooking and firm the texture. Let sit in the ice bath for 3 minutes, then drain thoroughly and pat dry with paper towels. Refrigerate until ready to serve.

Finish shrimp

If desired, toss the chilled shrimp lightly with a pinch more Old Bay (about 1/4 tsp) for extra flavor. Leave tails on for presentation.

In a small bowl combine 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika (optional), and 1/8 teaspoon salt. Taste and add the optional extra 1 teaspoon horseradish if you prefer more heat. Mix until smooth and chill for at least 10 minutes to let flavors meld.

Arrange the chilled shrimp around a small bowl of spicy cocktail sauce on a platter or individually portion on plates. Garnish with lemon wedges and sprinkle chopped parsley or chives over the shrimp. Provide cocktail picks if desired.

Serve immediately. Leftover shrimp can be stored covered in the refrigerator up to 24 hours; keep sauce chilled separately up to 3 days.