Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 4 cups water, kosher salt, peppercorns, bay leaf and the halved lemon (squeeze one half into the water and drop both halves in). Bring to a gentle simmer over medium heat—do not boil vigorously.

Poach shrimp

Add the shrimp in a single layer and cook 2–3 minutes until they turn opaque and curl into a loose 'C'. Timing may vary slightly depending on shrimp size—avoid overcooking (stop when just done).

Shock shrimp

While shrimp cook, prepare an ice bath (4 cups ice and 2 cups water) in a large bowl. Use a slotted spoon to transfer the shrimp immediately to the ice bath to stop cooking. Chill for 5 minutes until cold throughout.

Drain and chill

Drain shrimp well on paper towels or a rack. Refrigerate on a tray covered lightly with plastic wrap until ready to serve (can be chilled up to 2 hours). Reserve the tails on for presentation.

Combine ketchup, 3 tablespoons prepared horseradish, lemon juice, Worcestershire, hot sauce, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Whisk until smooth and taste—adjust horseradish for heat, lemon for brightness, or hot sauce for spice.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Sauce can be made a day ahead; stir well before serving.

Grate the peeled horseradish root finely using a microplane or small-holed grater. Immediately mix with 1 teaspoon apple cider vinegar and 1/4 teaspoon salt to stabilize flavor. Taste and add a little more vinegar if you prefer brighter heat.

Store the fresh horseradish in an airtight container in the refrigerator and use within 2–3 days for best pungency.

Fill a large shallow platter or bowl with the 6 cups of ice to create a bed. Arrange the chilled shrimp in a circle or rows over the ice, tails sticking out for easy picking.

Place the cocktail sauce in a small bowl in the center of the platter. Spoon the fresh grated horseradish into a small dish beside the sauce so guests can add extra to taste. Garnish with lemon wedges and chopped parsley, if using.

Serve immediately. Leftover shrimp should be refrigerated and consumed within 24 hours.