Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan combine 4 cups water, 1 tablespoon kosher salt, halved lemon (squeeze one half into the water and drop both halves in), 1 bay leaf and 8 peppercorns. Bring to a gentle boil over medium-high heat.

Poach shrimp

When the liquid reaches a gentle boil, reduce heat to maintain a simmer. Add the jumbo shrimp in a single layer. Cook until shrimp are opaque and just firm, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Prepare a bowl with 3 cups ice and enough cold water to cover. Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to stop cooking. Chill for 3 to 5 minutes until completely cold.

Dry and chill

Drain shrimp well, pat dry with paper towels, and refrigerate on a plate covered loosely with plastic wrap until ready to serve. Keep on ice if serving immediately on a platter.

Mix sauce

In a small bowl combine 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 2 dashes hot sauce. Stir until smooth.

Taste and adjust: add more horseradish for heat, more lemon for brightness, or an extra dash of hot sauce. If using, stir in 1 teaspoon smoked paprika for a smoky note. Season with a pinch of salt and freshly ground black pepper.

Arrange 2 cups crushed ice on a large serving platter or individual cocktail glasses. Neatly fan the chilled shrimp around the rim of the platter or place three shrimp per cocktail glass.

Spoon cocktail sauce into a small bowl or distribute into individual ramekins and place in the center of the platter or inside each glass. Garnish with lemon wedges and sprinkle chopped parsley over the ice for color.

Serve immediately, advising guests to squeeze lemon over shrimp and dip into the cocktail sauce.