Jumbo Shrimp Recipe

Prepare Shrimp

Rinse the jumbo shrimp under cold water and pat dry with paper towels. If not already deveined, remove the vein with a small knife. Leave tails on for presentation. Season lightly with 1 tsp kosher salt and 1/4 tsp black pepper and a squeeze of 1/2 lemon; set aside while you prepare the poaching liquid.

Make Poaching Liquid

In a medium saucepan combine 4 cups water, 1/2 cup white wine (optional), 1 bay leaf, 6 peppercorns and 3 lemon slices. Bring the liquid to a gentle simmer over medium heat (do not boil).

Poach Shrimp

Once the liquid is simmering, reduce heat to low so it is barely moving. Add the seasoned shrimp in a single layer. Poach the shrimp for 2–3 minutes, until they turn pink, firm up and curl slightly. Total time will vary by shrimp size—watch for even color change and an internal temperature of 120–125°F (49–52°C) for optimal tenderness.

Shock Shrimp

Immediately transfer poached shrimp to a bowl of ice and 2 cups ice water to stop cooking. Chill for at least 5 minutes until fully cooled. Drain well and pat dry before serving.

Make Cocktail Sauce

In a small bowl combine 1/2 cup ketchup, 2 tbs prepared horseradish, 1 tbs fresh lemon juice, 1/2 tsp Worcestershire sauce, 1 tsp hot sauce (optional), 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Taste and adjust horseradish or lemon to preference. Chill for 10 minutes to let flavors meld.

Arrange crushed ice on a serving platter or in individual chilled bowls. Place the 4 chilled jumbo shrimp on the ice, tails over the edge for presentation. Spoon cocktail sauce into a small ramekin and place beside the shrimp. Garnish with lemon wedges and sprinkle with chopped parsley if using. Serve immediately.