Shrimp Cocktail Platter Recipe

Prepare poaching liquid

In a large pot combine 2 liters of water, 2 tablespoons kosher salt, 2 bay leaves, 1 teaspoon black peppercorns and the halved lemon (squeezed into the pot, then add the halves). Bring to a rolling simmer over medium-high heat.

Poach shrimp

When the liquid reaches a gentle simmer, add the peeled and deveined jumbo shrimp in a single layer. Return to a simmer and cook until shrimp are opaque and just curled, about 2 to 3 minutes depending on size (16/20 will typically take about 2 1/2 minutes). Do not overcook.

Ice bath

Immediately remove the shrimp with a slotted spoon to a large bowl filled with 4 cups of ice and cold water to stop cooking. Let sit until shrimp are completely cool, about 3 minutes. Drain well and pat dry with paper towels. Refrigerate briefly if preparing ahead.

In a medium bowl combine 1 cup ketchup, 3 teaspoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon freshly ground black pepper and 1 teaspoon salt. Whisk until smooth and well blended.

Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch of sugar if too tart. Stir in optional 1 tablespoon finely chopped chives if using. Refrigerate for at least 15 minutes to let flavors meld; can be made up to 24 hours ahead.

Prepare platter by covering the serving surface with 6 cups crushed or shaved ice. If using a shallow bowl for sauce, nestle it in the center of the ice bed.

Arrange the chilled shrimp around the sauce bowl in overlapping concentric circles or fan them with tails facing outward for easy picking. Keep the shrimp chilled on the ice until ready to serve.

Place 2 lemons cut into wedges on the platter and tuck 4 parsley sprigs among the shrimp for color. Serve immediately with housemade cocktail sauce on the side and extra lemon wedges at the table.

Make-ahead: shrimp can be poached and chilled up to 24 hours ahead (stored covered on ice in refrigerator) and sauce made up to 48 hours ahead. Do not leave shrimp at room temperature for more than 2 hours.