Shrimp Cocktail Recipe

Prepare Shrimp

Rinse shrimp under cold water and pat dry with paper towels. If not already done, peel and devein leaving tails intact for presentation.

Make Poaching Liquid

In a wide, shallow pot or sauté pan large enough to hold shrimp in a single layer, combine water, white wine, lemon zest, orange zest, halved lemon, halved orange, bay leaves, peppercorns, kosher salt, sugar, and chopped parsley. Bring to a gentle simmer over medium heat (do not boil).

Poach Shrimp

Once the poaching liquid is at a gentle simmer, reduce heat so it stays at 175–185°F (80–85°C) or gentle bubbling. Add shrimp in a single layer and cook until just opaque and firm, about 2 to 3 minutes depending on size. Do not overcook.

Ice Bath

Prepare a large bowl with the ice and about 240 ml (1 cup) cold water to make an ice bath. Using a slotted spoon, immediately transfer cooked shrimp to the ice bath to stop cooking. Let chill for 3–5 minutes until shrimp are fully cold.

Drain and Chill

Remove shrimp from the ice bath, drain well and pat dry lightly. Refrigerate on a tray covered loosely with plastic wrap until ready to assemble (can be chilled up to 4 hours). Reserve poaching liquid for another use or discard.

In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using). Whisk until smooth. Taste and adjust heat or acidity by adding more horseradish or lemon juice. Season with salt and freshly ground black pepper. Transfer to a serving bowl and sprinkle the surface lightly with smoked paprika for color.

Prepare Serving Platter

Arrange crushed ice or an ice bed on a serving platter or individual plates. Place parsley sprigs decoratively on the ice.

Fan or arrange chilled shrimp tails-out around a small bowl of cocktail sauce. Garnish with lemon wedges. Serve immediately so shrimp remain cold. Leftover shrimp can be stored in an airtight container in the refrigerator up to 24 hours.