Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 4 cups water, 1 tablespoon kosher salt, juice of half the lemon (reserve the half for garnish), bay leaves, and peppercorns. Bring to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a gentle boil, add the peeled and deveined shrimp in a single layer. Return to a gentle simmer — do not maintain a rolling boil. Cook large shrimp 2 to 3 minutes, until they turn pink, opaque, and curl into a loose 'C'.

Shock shrimp

Immediately transfer the cooked shrimp to a bowl of ice and 3 cups cold water to stop cooking and chill—leave on ice for at least 5 minutes. This keeps shrimp tender and prevents overcooking.

Peel & chill (if not already peeled)

If shrimp were not fully peeled, finish removing shells while leaving tails on for presentation. Pat shrimp dry with paper towels and refrigerate on a tray over ice (or in the refrigerator) until serving.

In a medium bowl, combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir vigorously until smooth and taste; adjust horseradish for heat, lemon for brightness, or hot sauce for spice. Refrigerate for at least 15 minutes to let flavors meld.

Fill a shallow serving bowl or platter with 4 cups of ice. Arrange chilled shrimp around small ramekins filled with cocktail sauce, tails draped over the rim for easy pick-up. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp. Serve immediately so shrimp remain cold and the sauce is chilled.