Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 6 cups of water, 1 tablespoon coarse sea salt, the juice and squeezed halves of the whole lemon (reserve one wedge for serving), 2 bay leaves, 8 peppercorns and 1 teaspoon sugar if using. Bring the mixture to a gentle boil over medium-high heat.

Add shrimp and cook

Once the poaching liquid reaches a rolling boil, reduce heat so it is simmering lightly. Add the peeled and deveined shrimp (tails on) in a single layer. Return to a gentle simmer; cook until shrimp are opaque, pink, and just curled — about 2 to 3 minutes for large (16/20) shrimp. Do not overcook.

Ice bath shock

While the shrimp cook, prepare an ice bath by filling a large bowl with 4 cups ice and cold water. As soon as the shrimp are cooked through, use a slotted spoon to transfer them to the ice bath to stop cooking. Let chill 3 to 5 minutes until completely cold and firm.

Drain and chill

Drain shrimp well on a rack or paper towels. Keep refrigerated until serving. If desired, sprinkle a little finishing sea salt over the shrimp just before plating.

In a medium bowl combine 1 cup ketchup, 2 teaspoons prepared horseradish (start with less and add to taste), 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir until smooth and adjust seasoning: add more horseradish for heat, more lemon for brightness, or a pinch of sugar if it tastes too acidic.

If using, fold in 1 tablespoon finely chopped chives or parsley for color. Cover and chill at least 20 minutes to let flavors meld; sauce keeps in refrigerator for up to 5 days.

Arrange chilled shrimp around a bowl or ramekin of cocktail sauce on a platter. Garnish with lemon wedges and parsley sprigs. Optionally rim serving bowls with a little sea salt or pass lemon wedges so guests can squeeze fresh juice over shrimp.

Serve immediately while shrimp are cold. Leftover cooked shrimp should be refrigerated and consumed within 2 days.