Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 1600 ml water, 2 tablespoons kosher salt, juice of half the lemon (reserve the half for serving), the squeezed lemon half and any seeds removed, 2 bay leaves, and 8 peppercorns. Bring to a gentle simmer over medium heat—do not boil vigorously.

Poach shrimp

When the poaching liquid reaches a gentle simmer, add the shrimp in a single layer. Return the liquid to a simmer and cook the shrimp until just opaque and pink throughout, about 2–3 minutes depending on size. Remove one to check doneness; shrimp should curl into a loose 'C' shape (tight 'O' indicates overcooked).

Shock shrimp

While the shrimp cook, fill a large bowl with the 4 cups of ice and enough cold water to make an ice bath. As soon as the shrimp are cooked, use a slotted spoon to transfer them immediately into the ice bath to stop cooking. Leave in ice bath for 3–5 minutes until fully chilled.

Dry and chill

Drain the chilled shrimp well on a paper towel-lined tray. Pat dry gently. Refrigerate on ice or covered for up to 2 hours before serving.

Combine 1 cup ketchup, 3 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a bowl. Whisk until smooth and taste; adjust heat by adding more horseradish or hot sauce and adjust salt/lemon to balance. Chill until ready to serve (at least 15 minutes to let flavors meld).

Line a serving platter or individual cocktail glasses with a layer of ice (use the 4 cups of ice for serving bowl). Arrange chilled shrimp around a small bowl of cocktail sauce, tails out for easy picking.

Garnish with lemon wedges and sprinkle chopped parsley over the platter. Serve immediately, allowing guests to squeeze fresh lemon over shrimp and dip into sauce.