Shrimp Cocktail Recipe

In a medium bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce and smoked paprika. Stir until smooth.

Season with salt and black pepper to taste. Adjust horseradish or hot sauce if you prefer more heat or tang.

Cover and refrigerate at least 30 minutes to allow flavors to meld (can be made up to 2 days ahead).

Prepare an ice bath: fill a large bowl with the 4 cups of ice and cold water; set aside.

In a large wide pot combine 8 cups water, 1 cup white wine (if using), 2 tsp Kosher salt, halved lemon (squeezed into the pot then add the rinds), parsley sprigs, and peppercorns. Bring to a gentle boil over high heat.

Once boiling, reduce heat to maintain a rapid simmer. Add the shrimp in a single layer and cook until just opaque and pink, about 2 to 3 minutes for large shrimp (16/20). Do not overcook.

Immediately transfer the cooked shrimp to the ice bath using a slotted spoon to stop the cooking. Leave shrimp in the ice bath until fully cooled, about 3 minutes.

Drain shrimp well and pat dry with paper towels. Refrigerate until ready to serve (can be chilled up to 1 day).

If serving in individual cocktail glasses, place about 2 tablespoons of chilled cocktail sauce into the bottom of each glass or small bowl placed inside the glass.

Arrange 5–6 shrimp around the rim of each glass with tails hanging over the edge. For a platter, spread a thin layer of ice or crushed ice, mound the shrimp stacked around small bowls of sauce, and insert lemon wedges.

Garnish with chopped parsley and lemon wedges. Serve immediately chilled.