Shrimp Cocktail (6) Recipe

Prepare cooking liquid

In a medium saucepan, combine 6 cups water, 1 tablespoon kosher salt, 1 teaspoon granulated sugar, 1 bay leaf, 6 peppercorns, the halved lemon (squeezed into the water, then dropped in), and the parsley stems. Bring to a rolling boil over high heat.

Blanch and shock shrimp

Once the poaching liquid reaches a full boil, reduce heat so it is at a gentle boil. Add the shrimp in a single layer and cook just until they turn pink and opaque throughout, about 1.5 to 2.5 minutes depending on size. Do not overcook. As soon as shrimp are opaque, remove them with a slotted spoon or drain into a colander and immediately transfer to a bowl of ice water to stop cooking. Let cool 3–5 minutes.

Dry and chill

Drain chilled shrimp well on paper towels, pat dry gently, and refrigerate uncovered on a plate for 10–15 minutes to firm up. Keep refrigerated until ready to serve.

In a small bowl, stir together 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1/4 teaspoon smoked paprika (if using), 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper until smooth and well combined. Taste and adjust heat or acidity: add more horseradish for heat or more lemon for brightness. Chill in the refrigerator at least 10 minutes to let flavors meld.

Fill six small serving glasses or a single serving platter with crushed ice (about 3 cups total). Arrange the chilled shrimp around the rim of each glass or on the ice over a large platter, tails out for easy grabbing (about 3 shrimp per guest if serving 6 portions indicated by title). Place a small ramekin or portion of cocktail sauce in the center of each glass or one or two ramekins for the platter.

Garnish each glass or the platter with lemon wedges and scatter parsley leaves for color. Serve immediately while shrimp are cold and sauce is chilled.