Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, add 2 liters of cold water, 2 tablespoons kosher salt, 1 teaspoon whole black peppercorns (or freshly ground if you prefer), and 2 bay leaves. Slice the lemon in half and squeeze the juice into the pot, then add the spent halves. Bring the mixture to a gentle boil over high heat.

Cook shrimp

Once the liquid reaches a rolling boil, reduce heat so the liquid is simmering but still bubbling lightly. Add the shrimp in a single layer, stirring once to separate. Return to a gentle simmer and cook until shrimp turn opaque and just curl, about 2 to 3 minutes for jumbo shrimp (16/20). Do not overcook — they should be firm but tender.

Shock shrimp

Meanwhile, fill a large bowl with the ice and water to make an ice bath. Using a slotted spoon or spider, immediately transfer the cooked shrimp to the ice bath to stop cooking. Leave them in the ice bath for 3 to 5 minutes until completely chilled.

Dry and chill

Remove shrimp from the ice bath and pat dry thoroughly with paper towels. Arrange shrimp on a platter or individual serving glasses with tails draped over the edge, or store chilled in the refrigerator until serving.

In a medium bowl, combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 3 dashes hot sauce. Whisk until smooth.

Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch more salt and pepper if needed. Stir in 1 teaspoon smoked paprika if using for a smoky note. Chill the sauce at least 15 minutes so flavors marry; refrigerate longer if preparing ahead.

Arrange chilled shrimp around a bowl of the cocktail sauce, or individually portion shrimp into small glasses with a spoonful of sauce at the bottom and shrimp hanging on the rim.

Garnish with lemon wedges and sprinkle 2 teaspoons chopped fresh parsley over the platter. Serve immediately while shrimp are cold and the sauce is chilled.