Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, the juice of half the lemon (about 1 tablespoon), the squeezed lemon half and the bay leaf and peppercorns. Bring to a gentle simmer over medium heat.

Poach shrimp

Once the liquid is simmering (not a rolling boil), add the 5 jumbo shrimp in a single layer. Cook until the shrimp turn opaque and curl into a loose C shape, about 2 to 3 minutes depending on size. Do not overcook.

Shock and chill

Immediately transfer the shrimp with a slotted spoon into a bowl filled with the 2 cups of ice and enough cold water to cover to stop cooking. Let sit 2 minutes until fully chilled. Remove shrimp, pat dry with paper towels, and refrigerate covered until serving. Reserve the lemon halves from the poach for garnish if desired.

In a small bowl combine 1/2 cup ketchup, 2 teaspoons prepared horseradish (taste and adjust if you want more heat), 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 2 dashes hot sauce, 1/4 teaspoon smoked paprika, 1/4 teaspoon coarse black pepper and 1/8 teaspoon salt. Whisk until smooth and chill for at least 15 minutes to let flavors meld. Taste and adjust seasoning—add more horseradish for heat, lemon for brightness, or hot sauce for spice.

If adding lump crab meat, gently fold 4 ounces picked-over crab into the prepared cocktail sauce or serve the crab lightly dressed on top of the sauce. If folding into the sauce, add 1 teaspoon chopped chives and gently mix to avoid breaking up the lump meat. Keep chilled until ready to serve.

Arrange 5 chilled shrimp on a serving plate or small chilled bowl rim. Spoon about 2 to 3 tablespoons of cocktail sauce in a small ramekin and place it in the center or at the side. If using lump crab, either mound the crab lightly on top of the sauce or in a separate small ramekin. Garnish plate with lemon wedges and parsley sprigs. Serve immediately, encouraging diners to squeeze lemon over shrimp before dipping.