Shrimp Cocktail Ten Recipe

Prepare shrimp

Rinse the shrimp under cold running water and pat dry with paper towels. Keep tails on for presentation.

Make poaching liquid

In a medium saucepan, combine 1 liter water, 1 teaspoon kosher salt, 2 teaspoons Old Bay seasoning, the bay leaf, the halved lemon (squeezed into the water and then add the halves), and 1 tablespoon unsalted butter (optional). Bring to a gentle boil over medium-high heat.

Cook shrimp

Once the liquid reaches a gentle boil, reduce heat to maintain a simmer. Add the shrimp in a single layer and cook until they turn pink and opaque and curl slightly, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Prepare a large bowl with ice and cold water. Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to stop cooking. Let chill for 3 to 4 minutes until fully cooled.

Dry and chill

Remove shrimp from the ice bath, drain well, and pat dry. Refrigerate briefly if not serving immediately. Toss shrimp lightly with a pinch (about 1/8 tsp) of Old Bay if you want an extra dusting of seasoning.

In a small bowl, combine 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1/4 teaspoon Old Bay. Whisk until smooth and taste; adjust horseradish for heat, lemon for brightness, or hot sauce for spice. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Arrange the chilled shrimp around a small bowl of cocktail sauce or place shrimp on a plate with the sauce in the center. Add lemon wedges and sprinkle chopped parsley over the plate if using. Serve immediately.

Serve size: 10 shrimp per order. Estimated plating: 1/2 to 3/4 cup cocktail sauce for sharing.