Chilled Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 2 cups water, 1 cup dry white wine, 2 tsp kosher salt, 1 tsp black peppercorns, 1 bay leaf, and the halved lemon (squeeze one half into the pot and drop both halves in). Bring the liquid to a gentle simmer over medium heat — do not boil vigorously.

Poach shrimp

Add the peeled and deveined shrimp to the simmering liquid in a single layer. Cook until shrimp are opaque, firm, and just curled, about 2–3 minutes depending on size. Remove immediately with a slotted spoon.

Shock shrimp

Prepare a large bowl with 3 cups ice and 1 cup cold water. Transfer the cooked shrimp into the ice bath to stop cooking and chill completely, about 5 minutes. Drain well and pat shrimp dry with paper towels. Refrigerate until ready to assemble.

Combine 1 cup ketchup, 3 tbs prepared horseradish, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp freshly ground black pepper in a medium bowl. Whisk thoroughly until smooth and taste; adjust horseradish for more heat or lemon for brightness. Chill the sauce for at least 15 minutes to let flavors meld.

Arrange a serving bowl or individual cocktail glasses with a layer of 4 cups crushed ice. Spoon the chilled cocktail sauce into a small ramekin and place it in the center of the bowl or glasses.

Fan or hang 4–6 shrimp per serving around the rim of each glass or neatly heap remaining shrimp on the ice around the ramekin. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp. Serve immediately, passing extra lemon wedges and cocktail sauce alongside.