Shrimp Cocktail Recipe

Prepare shrimp and poaching liquid

Rinse the peeled, deveined shrimp under cold water and pat dry. In a large pot, combine 2 liters water, 2 tbs Kosher salt, bay leaves, peppercorns and optional 1 tsp Old Bay. Cut the lemon in half and squeeze one half into the pot, then add the squeezed lemon halves as well. Bring the liquid to a gentle boil over high heat.

Cook shrimp

Once the pot reaches a rolling boil, reduce heat so the liquid is at a vigorous simmer. Add the shrimp in a single layer and cook until they turn pink and opaque and curl into a loose C — about 2 to 3 minutes depending on size. Do not overcook; shrimp cook very quickly.

Shock shrimp

While the shrimp cook, prepare an ice bath by filling a large bowl with 6 cups ice and cold water. Using a slotted spoon or spider strainer, immediately transfer the cooked shrimp to the ice bath to stop cooking. Let chill for at least 5 minutes until completely cool. Reserve some poaching liquid (cooled) if you want to chill shrimp extra quickly in it mixed with ice.

Peel and chill (if needed)

If any shrimp still have shells, finish peeling leaving tails on for presentation. Drain shrimp well on paper towels or a rack, transfer to a tray and refrigerate until fully cold, at least 20–30 minutes before serving. Squeeze remaining lemon half over the shrimp if desired.

In a medium bowl combine 1 cup ketchup, 2 tbs prepared horseradish, 1 tbs fresh lemon juice, 1 tsp Worcestershire, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp Kosher salt and 1 tsp freshly ground black pepper. Whisk until smooth and taste: add more horseradish for heat, more lemon for brightness, or a pinch of sugar if too sharp. Stir in the optional 1 tbs chopped chives or parsley if using. Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld.

If you want rimmed serving glasses, run a lemon wedge around the rim and dip lightly into coarse sea salt. Arrange cold shrimp on a platter around a bowl of cocktail sauce or hang shrimp by their tails around individual small glasses with sauce in the center. Garnish with lemon wedges and fresh parsley or dill sprigs.

Serve immediately while shrimp are cold. Leftover shrimp will keep covered in the refrigerator for 1–2 days; keep sauce chilled separately.