Colossal Shrimp Cocktail Recipe

Prepare the poaching liquid

In a medium saucepan combine 6 cups water, 1/2 cup dry white wine, 1 tablespoon kosher salt, 1 teaspoon granulated sugar, 1 teaspoon black peppercorns, and 1 bay leaf. Cut the lemon in half and add both halves to the pot (reserve one half for garnish). Add the parsley sprigs. Bring to a gentle simmer over medium heat — do not let it reach a rolling boil.

Poach the shrimp

When the poaching liquid is simmering gently (small bubbles around the edge), add the shrimp in a single layer. Return the liquid to a gentle simmer and cook until the shrimp turn pink and are just cooked through, about 2 to 3 minutes for large 16/20 shrimp. Do not overcook — shrimp will curl and become rubbery if left longer.

Shock the shrimp

While the shrimp cook, prepare an ice bath: a large bowl with 4 cups ice and enough cold water to cover. As soon as shrimp are opaque and firm, use a slotted spoon to transfer them to the ice bath to stop cooking. Let chill for 5 minutes until completely cool.

Peel and devein (optional)

If desired, peel the shrimp leaving the tail on for presentation: remove the shell from the underside and pull the tail shell off, or leave the tail intact for a classic cocktail look. Remove the vein with a paring knife or shrimp deveiner if not already removed. Pat shrimp dry with paper towels and refrigerate on a tray until ready to serve.

Arrange to serve

Trim the reserved lemon half into wedges. Place cocktail sauce into a small bowl or individual servers, arrange chilled shrimp around or over the sauce, garnish with lemon wedges and microgreens or parsley. Keep chilled until served.

In a small bowl combine 3/4 cup ketchup, 3 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce if you want some heat. Whisk until smooth. Season with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper to taste. Refrigerate at least 15 minutes to let flavors meld; sauce can be made up to 24 hours ahead.

Before serving, taste and adjust: add more horseradish for heat, more lemon for brightness, or more ketchup for sweetness. Sprinkle a pinch of smoked paprika on top for a subtle smoky note and color.

Serve the shrimp cocktail very cold. Offer extra lemon wedges and hot sauce on the side. Leftover cooked shrimp will keep refrigerated in an airtight container for up to 2 days.