Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan combine 6 cups water, kosher salt, peppercorns, and bay leaves. Cut the lemon in half and squeeze both halves into the pot, then add the spent halves to the pot. Bring to a gentle simmer over medium-high heat.

Poach shrimp

Once the liquid reaches a gentle simmer (small bubbles, not a rolling boil), add the shrimp in a single layer. Cook until shrimp are opaque and just curl into a loose C — about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Prepare an ice bath (3 cups ice with about 1 cup cold water) while shrimp cook. As soon as shrimp are cooked, transfer them with a slotted spoon to the ice bath to stop cooking. Let chill for 2–3 minutes until completely cool.

Peel and dry

If not already peeled and deveined, finish peeling and remove vein now, leaving the tail on for presentation. Pat shrimp dry with paper towels and refrigerate on a plate if not serving immediately.

In a small bowl combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, a dash of hot sauce if using, and 1 teaspoon freshly ground black pepper. Taste and adjust heat or horseradish level as desired. Chill until ready to serve.

Whisk together 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, and 1 teaspoon olive oil until smooth. Season with a pinch of salt and pepper. Refrigerate until serving.

Arrange chilled shrimp around or on individual serving glasses or a platter with crushed ice if desired. Place small bowls of classic cocktail sauce and dijonnaise for dipping. Offer an extra teaspoon of prepared horseradish on the side for guests who want more heat.

Garnish with lemon wedges and sprinkle chopped parsley lightly over the platter. Squeeze a bit of fresh lemon over shrimp just before serving, if desired.