Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot bring 1600 ml (about 6 3/4 cups) of water to a gentle simmer. Add 2 tsp kosher salt, 10 whole black peppercorns, 2 bay leaves and the zest and juice of 1 lemon (zest removed with a microplane or vegetable peeler, then half the lemon juiced and the other half sliced into the pot).

Once the liquid is simmering (small bubbles, not rolling), reduce heat so it’s just below a simmer. Add the shrimp in a single layer and poach until they are opaque and firm — about 2 to 3 minutes for jumbo shrimp (16/20). Do not overcook.

As soon as the shrimp turn opaque and curl into a loose C-shape, use a slotted spoon to transfer them into a bowl filled with 4 cups of ice and cold water to stop the cooking (ice bath). Let chill until fully cool, about 5 minutes.

Drain the shrimp, pat dry with paper towels, and refrigerate until ready to serve. Keep tails on for presentation.

Combine 1 cup ketchup, 3 tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1 tsp hot sauce, and 1 tsp smoked paprika in a medium bowl.

Whisk the ingredients until smooth. Taste and adjust heat and horseradish: add more horseradish 1/2 tsp at a time for more bite, or more hot sauce for additional heat.

Season with a pinch of kosher salt and freshly ground black pepper. Chill at least 15 minutes to let flavors meld. Sauce can be made up to 24 hours ahead and refrigerated in an airtight container.

Arrange chilled shrimp on a platter or on individual cocktail glasses, tails hanging over the edge. Place a small bowl of cocktail sauce in the center or in each glass.

Garnish with lemon wedges and a sprinkle of chopped fresh parsley. Serve immediately and keep remaining shrimp and sauce chilled.