Shrimp Cocktail Recipe

Make the sauce

In a small bowl combine 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tsp fresh lemon juice, 1/2 tsp Worcestershire sauce, 2 dashes hot sauce, 1/4 tsp granulated sugar, 1/8 tsp salt and a pinch of freshly ground black pepper. Whisk until smooth. Taste and adjust horseradish for heat or lemon for brightness. Refrigerate while you prepare the shrimp to let flavors meld.

Prepare poaching liquid

In a medium saucepan combine 4 cups cold water, 1 tablespoon kosher salt, 1/2 sliced lemon, 1 bay leaf and 6 whole black peppercorns. Bring to a gentle simmer over medium heat until the salt dissolves and the liquid just begins to steam (do not boil aggressively).

Poach shrimp

Reduce heat so liquid is at a gentle simmer (small bubbles). Add the 7 large shrimp in a single layer and cook until they turn pink and opaque and curl into a loose C (about 2 to 3 minutes depending on size). Overcooking will make them tough, so watch closely.

Shock shrimp

While shrimp cook, prepare an ice bath by filling a bowl with 4 cups ice and cold water. Using a slotted spoon, transfer shrimp immediately from the poaching liquid to the ice bath to stop cooking. Let sit 2 minutes to cool completely, then drain and pat dry with paper towels. Reserve chilled shrimp in the refrigerator until assembly.

On a small chilled plate or cocktail glass, mound 1/2 cup shredded iceberg lettuce in the center to form a bed.

Fan or arrange the 7 chilled shrimp on top of the shredded lettuce with tails outward for easy picking.

Place a small ramekin (about 2–3 tablespoons capacity) of house cocktail sauce beside the shrimp, or spoon 2–3 tablespoons of sauce onto the plate if no ramekin is available.

Add 1 lemon wedge to the plate and 4 crackers on the side. Optionally garnish with a small sprig of fresh parsley for color.

Serve immediately while shrimp are cold and cocktail sauce is chilled. Recommend guests squeeze the lemon over the shrimp and dip into the sauce; crackers are served on the side.