Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan, combine 6 cups water and 1 tablespoon Kosher salt. Cut the lemon in half and squeeze both halves into the water, then add the spent halves to the pot. Add parsley sprigs if using. Bring the liquid to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a rolling boil, reduce heat so it is at a steady simmer. Add the shrimp in a single layer. Return to a simmer and cook just until the shrimp turn pink and opaque and curl into a loose C (about 2–3 minutes for large 16–20 shrimp). Do not overcook.

Ice bath chill

While shrimp are cooking, prepare an ice bath in a large bowl with 2 cups ice and 2 cups cold water. Using a slotted spoon, immediately transfer cooked shrimp to the ice bath to stop cooking. Let chill for 5 minutes until completely cold. Drain on paper towels and peel if you prefer peeled shrimp (leave tails on for presentation).

Store chilled

Place chilled shrimp on a bed of crushed ice or a chilled platter. Keep refrigerated until ready to serve, up to 6 hours. If holding longer, cover and refrigerate without ice to avoid dilution.

In a small bowl, combine 1 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. Stir until smooth and taste; add more horseradish or hot sauce if you want more heat, or a pinch of sugar if too acidic.

Chill the sauce in the refrigerator at least 30 minutes to let flavors meld. Bring to serving temperature chilled or slightly cool.

Arrange chilled shrimp around a bowl or individual cocktail glasses filled with cocktail sauce. Garnish with lemon wedges and fresh parsley leaves. Serve immediately, providing extra lemon and hot sauce at the table.

Estimated holding: keep shrimp on crushed ice and sauce chilled; consume within the same day for best texture and safety.