Bay Shrimp Cocktail Supreme Recipe

Prepare an ice bath: fill a large bowl with cold water and add 1–2 cups of ice; set aside.

Combine 6 cups water and 1 cup dry white wine in a medium saucepan. Add bay leaves, peppercorns, 1 tablespoon kosher salt, and the halved lemon (squeeze the lemon into the liquid, then drop halves in). Bring to a gentle simmer over medium heat.

Once simmering, add the bay shrimp and immediately reduce heat to maintain a very gentle simmer. Cook shrimp just until they turn pink and are opaque, about 1–2 minutes for small bay shrimp. Do not overcook.

Using a slotted spoon or sieve, transfer the shrimp to the prepared ice bath to stop cooking. Let cool 3–5 minutes until chilled through. Reserve the poaching liquid if desired for other uses (discard or refrigerate). Drain shrimp well in a colander and pat dry with paper towels.

In a small bowl, combine 3 tablespoons ketchup, 1 teaspoon prepared horseradish (taste and add the optional additional 1 teaspoon if you want more heat), 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 2 dashes hot sauce, 1 teaspoon smoked paprika, 1 teaspoon brown sugar (optional), 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper.

Whisk thoroughly until smooth and taste. Adjust acidity with more lemon juice, heat with more horseradish or hot sauce, or sweetness with a pinch more brown sugar. Chill the sauce in the refrigerator for at least 10 minutes while finishing other components so flavors meld.

If using remoulade, stir together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon finely chopped capers, 1 teaspoon minced shallot, 1 teaspoon finely chopped parsley and 1/2 teaspoon lemon zest in a small bowl until combined. Chill briefly. This can be served alongside the cocktail sauce for guests who prefer a creamier dip.

Prepare serving glasses or bowls by placing about 1/2 cup crushed ice at the bottom of each glass to keep shrimp cold (divide the 3 cups crushed ice among 6 glasses).

Spoon about 1 tablespoon cocktail sauce into each glass (or place sauce in a small ramekin at the center of a shared platter).

Mound approximately 2–3 tablespoons (roughly 1.5–2 ounces) chilled shrimp into each glass on top of the ice and around the sauce so they’re easy to pick up. If offering remoulade, add about 1 teaspoon of remoulade per glass on the side or alternate glasses with different sauces.

Garnish each serving with a lemon wedge and a sprig of dill or parsley. Sprinkle a pinch of microgreens or chopped chives over the shrimp for color, if desired.

Serve immediately while shrimp remain chilled. Provide small forks or cocktail picks for easy eating.