Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan, combine 4 cups water, 1 tablespoon coarse salt, 6 peppercorns and 1 bay leaf. Cut the lemon in half and add both halves to the pot (reserve additional lemon for serving). Bring to a gentle simmer over medium heat.

Cook shrimp

When the poaching liquid is simmering (small bubbles at the edge, not a rolling boil), add the 6 prepared shrimp. Cook just until the shrimp turn opaque and curl into a loose C shape, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While the shrimp cook, fill a medium bowl with 2 cups ice and enough cold water to make an ice bath. As soon as the shrimp are opaque, use a slotted spoon to transfer them to the ice bath to stop cooking. Let chill 2 minutes, then drain and pat dry with paper towel. Trim if needed, leaving tails on for presentation.

In a small bowl, combine 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 tsp hot sauce, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a dash more hot sauce for spice. Chill at least 10 minutes to let flavors meld.

Arrange the 6 chilled shrimp on a serving plate or in individual cocktail glasses around a small bowl or ramekin with the cocktail sauce. Garnish with lemon wedges and sprinkle chopped parsley over the plate if using. Serve immediately; diners can squeeze lemon over shrimp before dipping into sauce.