Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot (big enough to hold shrimp in a single layer), combine 6 cups water, 1 tablespoon kosher salt, 1 bay leaf, 8 black peppercorns and the zest of 1 lemon (use a vegetable peeler or microplane then reserve the lemon for juice). Bring to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid is at a gentle rolling boil, reduce heat so the liquid is at a lively simmer. Add the shrimp in a single layer. Cook just until shrimp are pink, 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: a large bowl with 2 cups ice and enough cold water to cover. When shrimp are cooked, immediately transfer them with a slotted spoon to the ice bath to stop cooking. Chill completely, about 5 minutes.

Peel and dry

If not already, leave tails on for presentation and remove remaining shell. Pat shrimp dry with paper towels and refrigerate until serving.

In a medium bowl combine 1 cup ketchup and 2 tablespoons prepared horseradish. Mix until smooth.

Add 2 teaspoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch more salt if needed.

Cover and chill the sauce at least 30 minutes (or up to 24 hours) to allow flavors to meld. Stir again before serving.

Arrange shrimp on a chilled platter or individual glasses with tails draped over the rim. Place a bowl of cocktail sauce in the center or alongside.

Garnish with lemon wedges and sprinkle chopped parsley if using. Serve immediately, allowing guests to dip shrimp into sauce and squeeze lemon as desired.