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Ingredients
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Shrimp and cooking
Cocktail sauce
To serve
Method
Shrimp and cooking
- 1
- 2
Poach the shrimp
Once the liquid reaches a gentle rolling boil, add the shrimp in a single layer. Return to a simmer and cook just until they turn pink and opaque—about 2 to 3 minutes depending on size (16/20 will be closer to 2–2½ minutes). Do not overcook.
- 3
Shock and cool
Immediately transfer the cooked shrimp with a slotted spoon into a large bowl filled with the ice and remaining lemon halves to stop cooking. Let sit in the ice bath for 3–5 minutes until fully chilled.
- 4
Dry and chill
Drain shrimp thoroughly on paper towels. Arrange shrimp on a tray, cover lightly, and refrigerate until ready to serve (at least 15 minutes). Reserve poaching liquid if desired for other uses; discard lemon and bay leaf.
Cocktail sauce
- 5
Combine the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce and smoked paprika (if using) in a small bowl. Whisk until smooth.
- 6
Taste and season with salt and black pepper. Adjust horseradish or hot sauce to increase heat or lemon juice for brightness. Chill in the refrigerator for at least 10 minutes to let flavors meld.