Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a wide pot large enough to hold the shrimp in a single layer, combine 4 cups of water, 1/2 cup white wine (or dry vermouth), 1 tablespoon kosher salt, 1 bay leaf, 8 black peppercorns and the juice of half the lemon (about 1 tablespoon). Bring the mixture to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a rolling boil, immediately reduce heat so the liquid is at a gentle simmer. Add the jumbo shrimp in a single layer. Simmer just until shrimp turn opaque and curl into a loose 'C', about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While the shrimp cook, prepare an ice bath: combine 4 cups of ice and 1 cup cold water in a large bowl. As soon as the shrimp are done, use a slotted spoon to transfer them into the ice bath to stop cooking. Leave shrimp in the ice bath for at least 3 minutes, until completely cooled.

Peel and dry

If shrimp aren't already peeled, remove shells leaving tails on (for presentation) and pat shrimp dry with paper towels. Trim any remaining veins. Refrigerate shrimp on a tray lined with paper towel until ready to serve, or place on a bed of ice on the serving platter.

Make the sauce by combining 1/2 cup ketchup, 2 tsp prepared horseradish (spicy) plus an additional 1 tsp if you want a milder balance, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 2 dashes hot sauce and 1/4 teaspoon freshly ground black pepper in a small bowl. Taste and adjust — add more horseradish for heat, more lemon for brightness, or a pinch of salt if needed.

If desired, stir in 1 tablespoon finely chopped chives for freshness. Chill the sauce for at least 15 minutes to allow flavors to meld (you can make it several hours ahead and keep refrigerated).

Arrange the serving platter: fill a shallow platter or individual cocktail glasses with a layer of crushed ice (use 4 cups ice for a shared platter). Sprinkle 1 teaspoon coarse sea salt over the ice if you like, and nestle shrimp in a circular pattern with tails draped over the edge or standing up, depending on your dish.

Put the cocktail sauce into a small bowl or individual dipping cups and place in the center of the platter. Garnish with 4 lemon wedges around the platter for squeezing. Optionally, garnish with additional chopped chives over the sauce.

Serve immediately while shrimp remain cold. Provide small forks or toothpicks for guests and extra lemon wedges and hot sauce on the side.