Colossal Cocktail Shrimp Recipe

Thaw and prep

If frozen, thaw shrimp overnight in the refrigerator or under cold running water in a colander until pliable. Rinse and pat dry with paper towels. Leave tails on for presentation.

Make ice bath

Fill a large bowl with about 6 cups of ice and cold water to create an ice bath; set aside. Add reserved ice for serving separately.

Combine and heat

In a wide, shallow saucepan or skillet large enough to hold the shrimp in a single layer, combine 3 cups water, 1 cup dry white wine, sliced shallot, parsley stems, 10 peppercorns and 1 tsp kosher salt. Squeeze the halved lemon into the pot and drop the halves in as well.

Bring to simmer

Bring the liquid to a gentle simmer over medium heat; do not boil vigorously. Taste — it should be aromatic and lightly seasoned. Adjust salt if necessary.

Poach shrimp

Add the prepared shrimp in a single layer. Return to a gentle simmer and cook just until shrimp turn opaque and curl into a loose C (about 2 to 3 minutes for colossal shrimp). Do not overcook — internal temperature should reach 120–125°F (49–52°C) for tender shrimp.

Shock in ice bath

Immediately remove the shrimp with a slotted spoon or tongs and transfer to the prepared ice bath to stop cooking. Let chill for 3–5 minutes until completely cold.

Drain the shrimp well on paper towels. Refrigerate on a tray covered loosely with plastic for at least 15 minutes before serving to ensure they are thoroughly cold.

Mix sauce

In a bowl, combine 1 cup ketchup, 3 tbs prepared horseradish (more or less to taste), 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce (optional) and 1 tsp smoked paprika if using. Whisk until smooth.

Taste and adjust seasoning: add more horseradish for heat, more lemon for brightness, or a pinch of salt if needed. Chill in refrigerator until ready to serve.

Assemble platter

Mound crushed ice on a serving platter or divide among individual cocktail glasses. Arrange chilled shrimp tails-out around a bowl of cocktail sauce or nestle shrimp in glasses with sauce at the bottom.

Garnish with lemon wedges and parsley leaves. Serve immediately, allowing guests to dip each shrimp into the cocktail sauce. Leftover shrimp keep refrigerated up to 24 hours; do not refreeze.