Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 1600 ml water, 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns, and 2 bay leaves. Slice the 1 fresh lemon in half and squeeze both halves into the pot, then drop the rinds in as well. Bring the liquid to a simmer over medium heat — do not let it reach a rolling boil.

Cook shrimp

Add the shrimp (shell on) in a single layer to the simmering liquid. Return to a gentle simmer and cook until the shrimp are opaque, pink, and tails curl but remain slightly flexible, about 2 to 3 minutes depending on size (16/20 typically 2.5 minutes). Do not overcook.

Shock shrimp

While shrimp cook, prepare an ice bath: a large bowl with 4 cups ice and cold water. Using a slotted spoon, transfer cooked shrimp immediately to the ice bath to stop cooking. Chill until shrimp are completely cold, about 5 minutes. Drain well.

Peel and devein (optional)

For presentation, remove shells leaving tails intact: peel away shell from underside and remove vein with a small knife if present. Pat shrimp dry with paper towels and refrigerate on a tray until ready to serve.

Combine 1 cup ketchup and 2 tablespoons prepared horseradish in a medium bowl. Add 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust horseradish for heat, lemon for brightness, or salt as needed. Refrigerate sauce at least 30 minutes for flavors to meld; stir before serving.

Arrange 6 cups of crushed ice in a shallow serving platter or individual cocktail glasses. Nestle chilled shrimp around the edge or over the ice with tails facing outward for ease of picking. Place a small bowl of cocktail sauce in the center or at each place. Garnish with lemon wedges and sprinkle chopped parsley over shrimp. Serve immediately, passing additional lemon wedges and hot sauce on the side.