Shrimp Cocktail Recipe

Mix sauce

In a medium bowl, combine 1 cup ketchup, 2 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust horseradish for heat, lemon for brightness, or hot sauce for spice.

Cover and refrigerate the sauce for at least 30 minutes (or up to 24 hours) to allow flavors to meld. Stir before serving.

Prepare poaching liquid

In a large pot, combine 6 cups water, 2 tablespoons kosher salt, the juice of 1 lemon (squeezed halves added to pot), 2 bay leaves, 8 black peppercorns, and optional 1 cup white wine. Bring the mixture to a gentle boil over medium-high heat.

Cook shrimp

Once the liquid reaches a rolling boil, reduce heat so it is simmering. Add the peeled and deveined shrimp (tails on). Cook until the shrimp turn opaque and curl into a C shape, about 2 to 3 minutes depending on size. Do not overcook — shrimp should be just opaque with a slight spring.

Shock shrimp

Immediately remove the shrimp with a slotted spoon or drain into a colander and transfer them into a large bowl filled with 4 cups ice and enough cold water to cool completely. Let the shrimp sit in the ice bath for 5 minutes to stop cooking and firm the texture.

Dry and chill

Drain shrimp from the ice bath and pat dry with paper towels. Arrange shrimp in a single layer on a sheet pan and refrigerate for at least 15 minutes to serve cold. You may cover and chill up to 4 hours before serving.

Portion cocktail sauce into small bowls or a communal ramekin. Arrange chilled shrimp around the sauce on a serving platter or place shrimp in individual cocktail glasses with a spoonful of sauce at the bottom.

Garnish with lemon wedges and chopped fresh parsley. Serve immediately while shrimp are cold and firm. Leftover cooked shrimp can be refrigerated in an airtight container for up to 2 days.