Wild Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 8 cups water, 1 tablespoon coarse salt, halved lemon, 2 bay leaves, and 1 teaspoon peppercorns. Bring to a gentle boil over high heat.

Poach shrimp

Once the liquid reaches a gentle boil, reduce heat so it simmers. Add the wild jumbo shrimp (shell on) in a single layer. Return to a simmer and cook just until the shrimp turn opaque and curl, about 2 to 3 minutes for 16/20 shrimp. Do not overcook.

Shock shrimp

Prepare an ice bath (about 4 cups ice and cold water). As soon as shrimp are cooked, use a slotted spoon to transfer them directly into the ice bath to stop cooking and firm the texture, about 2 minutes.

Peel and dry

When shrimp are cool, peel, leaving the tails intact for presentation (optional). Pat shrimp very dry with paper towels and refrigerate until ready to serve. Reserve the poaching liquid for another use or discard.

In a medium bowl combine 3 tablespoons ketchup, 2 teaspoons prepared or freshly grated horseradish, 1 teaspoon 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. Stir thoroughly until smooth and taste; adjust horseradish or hot sauce to preference (add more for heat, up to 1 tablespoon horseradish).

Chill the sauce in the refrigerator for at least 15 minutes to allow flavors to meld. If the sauce is too thick, thin with a few drops of water or lemon juice to reach desired consistency.

Just before serving stir in 1 tablespoon chopped fresh chives if using.

Arrange chilled shrimp on a bed of crushed ice or on a chilled platter. Place a small bowl of the horseradish cocktail sauce in the center or at one end.

Garnish with lemon wedges and a light sprinkle of coarse sea salt over the shrimp if desired. Serve immediately so shrimp remain cold and firm.