Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 8 cups water, 1 tablespoon kosher salt, bay leaves, peppercorns and the halved lemon (squeeze one half into the water, then add the spent half). Bring to a gentle boil over high heat.

Cook shrimp

Add shrimp to the boiling liquid in a single layer. Return to a gentle simmer; 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

Meanwhile, fill a large bowl with ice and 4 cups cold water. Using a slotted spoon, immediately transfer cooked shrimp to the ice bath to stop cooking and chill, about 3 minutes. Drain shrimp well and pat dry with paper towels. Refrigerate shrimp until very cold, at least 30 minutes (or up to 4 hours). Reserve a few whole lemons for serving.

Combine ingredients

In a medium bowl whisk together 1 cup ketchup, 3 teaspoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sugar, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper until smooth and uniform.

Adjust seasoning

Taste and adjust heat and tang: add more horseradish for bite (in 1/2 teaspoon increments), more lemon for brightness, or more hot sauce for heat. Chill the sauce at least 20 minutes so flavors meld; it can be made up to 48 hours ahead and kept refrigerated in an airtight container.

Arrange chilled shrimp on a platter over crushed ice or individual cocktail glasses. Spoon cocktail sauce into a small bowl or into individual wells. Garnish with lemon wedges and chopped parsley. Serve immediately so shrimp remain cold.