Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Poaching & Seasoning
Cocktail Sauce
Finish & Serve
Method
Shrimp
- 1
Prepare shrimp
Rinse the peeled and deveined shrimp under cold running water and pat dry with paper towels. Leave tails on for presentation.
- 2
Build poaching liquid
In a large saucepan or pot, combine 8 cups water, 1 cup white wine (if using), 1 tablespoon kosher salt, 1 teaspoon black pepper, 3 tablespoons Old Bay seasoning, the juice of half the lemon (reserve slices), and 1 bay leaf. Bring the liquid to a gentle simmer over medium heat — do not boil vigorously.
- 3
Poach shrimp
When the poaching liquid is simmering (small bubbles, aromatic), add the shrimp in a single layer. Cook until the shrimp are opaque and just firm, about 2 to 3 minutes for large shrimp (16/20). Stir gently once or twice for even cooking.
- 4
Shock and chill
Immediately transfer the cooked shrimp to a large bowl filled with ice and cold water to stop the cooking (ice bath). Let chill for 3 to 5 minutes until shrimp are cold throughout. Reserve 1/4 cup of the poaching liquid if you want to loosen the cocktail sauce later.
Cocktail Sauce
- 5
Make the sauce while the shrimp chill: in a medium bowl combine 1 cup ketchup, 3 teaspoons prepared horseradish (start with less and adjust to heat preference), 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon Old Bay seasoning, and 1/4 teaspoon black pepper. Whisk until smooth. If the sauce is too thick, add up to 2 tablespoons of the reserved poaching liquid or water to reach desired consistency. Taste and adjust lemon, horseradish, or hot sauce to preference.
Finish & Serve
- 6
Drain the shrimp from the ice bath and pat dry lightly. Arrange the shrimp on a platter over a bed of crushed ice (use about 6 cups ice) or on a chilled plate.
- 7
Spoon the cocktail sauce into a small serving bowl and place it in the center of the platter. Garnish the shrimp with chopped parsley and lemon slices or wedges around the edge.
- 8
Serve immediately chilled. Shrimp can be refrigerated, covered, for up to 24 hours but are best eaten the same day. Provide extra lemon wedges and Old Bay for passing.
