Chilled Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 2 liters of water, kosher salt, the halved lemon (squeeze one half into the water first then add the halves), bay leaf, and peppercorns. Bring to a gentle simmer over medium-high heat.

Cook shrimp

When the liquid reaches a gentle simmer (small bubbles, not a rolling boil), add the shrimp in a single layer. Return to a simmer and cook until shrimp are just opaque and curl into a loose C — about 2 to 3 minutes depending on size. Do not overcook.

Shock and chill

Prepare a large bowl of ice water. Using a slotted spoon, transfer the cooked shrimp immediately into the ice bath to stop cooking. Let chill 5 minutes until completely cool. Drain well and pat dry with paper towels.

Store

Keep chilled in the refrigerator on a plate covered with plastic wrap or on a bed of ice until ready to serve, up to 24 hours for best texture and flavor.

In a medium bowl combine 1 cup ketchup, 3 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp granulated sugar, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously until smooth and homogeneous.

Taste and adjust: if you want more heat add additional horseradish or hot sauce 1/2 tsp at a time; for brighter acidity add another 1/2 tsp lemon juice. If the sauce is too sharp, a pinch more sugar will balance it.

Cover and refrigerate the sauce at least 30 minutes to let flavors marry. Stir in chopped chives just before serving, if using.

Arrange a shallow serving platter or bowl with 4 cups of crushed ice. Place the chilled shrimp around a small bowl or ramekin filled with the horseradish cocktail sauce. Garnish the sauce with a sprinkle of smoked paprika and chives if desired, and tuck lemon wedges around the platter.

Serve immediately, allowing guests to dip shrimp into the sauce and squeeze lemon over shrimp as desired.