Shrimp Cocktail Recipe

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. Whisk until smooth.

Season the sauce with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust heat or horseradish to preference (add more horseradish for extra bite). Refrigerate while you prepare shrimp so flavors meld.

Prepare poaching liquid

In a large pot bring 6 cups water to a gentle simmer. Add 2 teaspoons kosher salt, the halved lemon (squeeze halves into the water and then add the rinds), 1 bay leaf and 6 whole black peppercorns. Simmer 2 minutes to infuse.

Cook shrimp

Reduce heat so liquid is at a bare simmer (small steady bubbles). Add the shrimp in a single layer; cook until opaque and just firm, 2–3 minutes depending on size. Do not overcook.

Shock shrimp

Prepare an ice bath by filling a large bowl with the 4 cups ice and enough cold water to cover. Using a slotted spoon transfer shrimp immediately into the ice bath to stop cooking. Leave 2–3 minutes until chilled through.

Drain

Drain the chilled shrimp and pat dry with paper towels. Refrigerate in a single layer or stacked gently until ready to serve—keep chilled.

Arrange chilled shrimp around small serving glasses or on a platter with a bowl of the cocktail sauce in the center (or pour sauce into individual ramekins). Leave tails exposed for easy handling.

Garnish with lemon wedges and a sprinkle of chopped fresh parsley if using. Serve immediately with salted crackers on the side.

Make ahead / storage

Cocktail sauce can be made up to 3 days ahead and refrigerated. Cooked shrimp will keep covered in the refrigerator up to 24 hours; keep chilled on ice when serving for best texture and safety.