Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 6 cups water, kosher salt, 1 whole lemon (halved), bay leaves, and peppercorns. Bring to a gentle boil over medium-high heat.

Poach shrimp

Add the shrimp in a single layer. When the liquid returns to a boil, cook shrimp until just opaque and firm, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately transfer shrimp to a large bowl filled with 3 cups ice and enough cold water to cool them quickly. Let chill until shrimp are completely cold, about 5 minutes. Drain well and pat dry with paper towels. Refrigerate until ready to serve.

In a medium bowl, combine 1 cup ketchup, 3 tbs prepared horseradish, 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Whisk until smooth and taste; adjust horseradish for heat and lemon for brightness. Chill at least 30 minutes to let flavors meld.

Prepare serving platter by filling individual cocktail glasses or a shallow serving dish with crushed ice.

Arrange chilled shrimp around the rim of each glass or on top of the ice with tails facing out. Place a small bowl of house cocktail sauce in the center or spoon sauce into individual ramekins.

Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately with extra lemon wedges and additional hot sauce on the side if desired.