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Ingredients
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Shrimp
Cocktail Sauce
Garnish & Serve
Method
Shrimp
- 1
Prepare poaching liquid
In a medium saucepan bring 6 cups water to a gentle boil. Add kosher salt, sugar, bay leaf, peppercorns and the juice of half the lemon (about 1 tablespoon). Reduce heat so liquid is simmering but not rolling.
- 2
Poach shrimp
Add the shrimp in a single layer to the simmering liquid. Return to a gentle simmer and cook until shrimp are opaque and just curl into a loose 'C' — about 2 to 3 minutes depending on size. Do not overcook.
- 3
Shock and chill
Prepare a large bowl with the 4 cups of ice and cold water. Using a slotted spoon, immediately transfer cooked shrimp to the ice bath to stop cooking. Leave shrimp in ice bath for 3 minutes, then drain and pat dry with paper towels. Refrigerate shrimp until well chilled, at least 15 minutes.
- 4
Once chilled, squeeze remaining half of the lemon over the shrimp lightly for brightness. Keep refrigerated until serving.
Cocktail Sauce
- 5
In a medium bowl whisk together ketchup and prepared horseradish until smooth.
- 6
Add lemon juice, Worcestershire sauce, hot sauce, smoked paprika, sea salt and black pepper. Taste and adjust heat by adding more horseradish or hot sauce if desired. Chill sauce for at least 10 minutes to let flavors meld.
Assemble & Serve
- 7
Place a shallow bed of crushed ice in a serving bowl or on a platter. Arrange the chilled shrimp in a circle around a small bowl of cocktail sauce (or place individual portions).
- 8