15 Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 6 cups water, 1 tablespoon kosher salt, the juice of the whole lemon plus the lemon halves, 1 bay leaf and 6 whole black peppercorns. Bring to a rolling simmer (do not vigorously boil) over medium-high heat.

Poach shrimp

Add the 15 shrimp in a single layer to the simmering liquid. Return to a gentle simmer and cook until shrimp are opaque and just firm, about 2–3 minutes depending on size. Remove immediately with a slotted spoon.

Shock shrimp

Transfer the cooked shrimp to a bowl of ice and 2 cups cold water (or an ice bath made from the 4 cups ice and cold water) to stop cooking and firm the texture. Chill at least 5 minutes until completely cool. Drain and pat dry with paper towels. Keep chilled until serving.

In a medium bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish, 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.

Taste and adjust: if you prefer more heat add an extra 1/2–1 teaspoon hot sauce or horseradish; for more acidity add a squeeze more lemon juice. Chill the sauce at least 15 minutes to let flavors meld before serving.

Prepare serving vessel: fill a shallow platter or individual cocktail glasses with the 4 cups of ice to keep shrimp chilled. Arrange the drained, chilled shrimp over the ice with tails facing out for easy picking.

Place the cocktail sauce in a small bowl or individual ramekins in the center or alongside the shrimp. Garnish with lemon wedges and sprinkle 2 tablespoons chopped fresh parsley over the platter.

Serve immediately, providing small forks or toothpicks for guests to pick up shrimp by the tail and dip into sauce. Leftover shrimp and sauce should be refrigerated and consumed within 24 hours.