Shrimp Cocktail Recipe

Make poaching liquid

In a large saucepan (large enough for shrimp to lie in a single layer), combine 1200 ml water, 1 tablespoon coarse salt, the halved lemon (squeezed into the water and then tossed in), bay leaf, and peppercorns. Bring to a gentle boil over medium-high heat.

Blanch shrimp

Once the liquid reaches a gentle boil, reduce heat so it is simmering. Add the shrimp in a single layer. When liquid returns to a simmer, cook until shrimp turn pink and opaque and curl into a loose 'C' — about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately remove the shrimp with a slotted spoon or strain them and plunge into a bowl of ice and 2 cups ice water to stop cooking. Let chill for at least 5 minutes until completely cool.

Finish and chill

Drain shrimp well, pat lightly with paper towel, and sprinkle with 1/2 teaspoon kosher or sea salt. Refrigerate covered until serving if not using immediately.

In a bowl, combine 1/2 cup ketchup, 2 tsp prepared horseradish (start with less and add to taste), 1 tablespoon fresh lemon juice, 1 tsp Worcestershire sauce, 1/4 tsp hot sauce (optional), 1/4 tsp smoked paprika (optional), 1/8 tsp salt, and 1/8 tsp freshly ground black pepper.

Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch more salt. Chill the sauce for at least 15 minutes to let flavors meld.

Arrange chilled shrimp around a bowl or small cups of cocktail sauce. Alternatively, serve shrimp on a bed of crushed ice with the sauce in the center to keep shrimp cold.

Garnish with lemon wedges and a sprinkle of chopped parsley or chives. Serve immediately.