Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan large enough to hold the shrimp in a single layer, combine 2 cups water, 1 cup white wine, 1 tablespoon kosher salt, 6 peppercorns, 1 bay leaf, and the halved onion. Squeeze the halved Meyer lemon into the pot, then add the spent lemon halves. Bring the liquid to a gentle simmer over medium heat — do not boil.

Poach shrimp

Add the chilled shrimp in a single layer. Return to a gentle simmer and cook until shrimp are opaque and just firm, about 2 to 3 minutes depending on size (16/20 will cook quickly). As soon as shrimp turn opaque and curl into a loose C, remove them with a slotted spoon.

Shock shrimp

Immediately transfer shrimp to a large bowl filled with 2 cups ice and cold water to stop cooking. Let sit 3 minutes until completely chilled. Drain well on paper towels or a rack. Pat shrimp dry, then refrigerate on a tray covered loosely with plastic wrap until ready to serve (up to 2 hours).

In a small bowl combine 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, and 1 tablespoon fresh Meyer lemon juice. Whisk until smooth.

Taste and adjust heat and horseradish: add up to 1/2 teaspoon more prepared horseradish if you want a stronger bite. Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Chill the sauce at least 15 minutes to let flavors meld (you can make it up to 24 hours ahead).

Assemble: Fill a shallow serving platter or individual cocktail glasses with crushed ice if desired. Arrange chilled shrimp around a small bowl of cocktail sauce or hang shrimp by tails on the rim of glasses.

Finish: Sprinkle 1 tablespoon chopped parsley over shrimp and place 4 Meyer lemon wedges on the platter. Serve extra prepared horseradish on the side for guests who want added heat and a small dish of coarse sea salt if using to rim glasses or for presentation.

Timing: Keep shrimp chilled until serving; do not let sit at room temperature more than 30 minutes. Leftover cooked shrimp will keep refrigerated in an airtight container for up to 2 days.