Jumbo Shrimp Cocktail Recipe

Prepare shrimp

Rinse the jumbo shrimp under cold water and pat dry with paper towels. If not already peeled and deveined, remove shells leaving tails intact and remove the vein.

In a large saucepan combine 8 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, bay leaf, peppercorns, and the halved lemon (squeeze one half into the pot and drop both halves in). Bring to a gentle boil over medium-high heat.

Once the poaching liquid reaches a rolling boil, reduce heat so the liquid is at a lively simmer. Add the shrimp in a single layer and cook until just opaque and firm, about 2 to 3 minutes for jumbo shrimp (timing depends on size — they should curl into a loose C). Do not overcook.

While the shrimp cook, prepare an ice bath in a large bowl by combining 4 cups ice with about 2 cups cold water.

Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to stop cooking. Let chill until completely cooled, about 3 to 5 minutes. Drain shrimp and pat dry gently.

In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce if using. Stir until smooth.

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, then taste and adjust heat and acidity: add more horseradish for heat, lemon for brightness, or a dash more Worcestershire for depth. If using, stir in 1 teaspoon smoked paprika for a subtle smoky note.

Cover and refrigerate the sauce for at least 15 minutes to allow flavors to meld. Can be made up to 24 hours ahead.

Arrange a shallow serving platter or individual cocktail glasses with a bed of crushed ice. Place shrimp around the edge of the plate or hang over the rim of glasses with tails out. Put the cocktail sauce in a small bowl or ramekin in the center.

Garnish with lemon wedges and a sprinkle of finely chopped parsley. Serve immediately with extra lemon wedges on the side for squeezing.

Leftover cooked shrimp can be refrigerated in an airtight container for up to 2 days; keep sauce refrigerated separately for up to 3 days.