Shrimp Cocktail Recipe

Prepare poaching liquid

In a wide pot large enough to hold the shrimp in a single layer, combine 2 liters of water, 2 teaspoons kosher salt, the juice of the whole lemon (cut in half and squeeze) and the lemon halves, 1 bay leaf, and 6 black peppercorns. Bring the liquid to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid is at a rolling boil, reduce the heat to maintain a lively simmer. Add the shrimp in a single layer and cook just until they turn pink and opaque and curl into a loose 'C'—about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately remove the shrimp with a slotted spoon to a large bowl filled with 4 cups of ice and enough cold water to make an ice bath. Let the shrimp sit in the ice bath until completely cooled, about 5 minutes. This stops cooking and firms the texture.

Drain and chill

Drain the cooled shrimp well on a rack or paper towels. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to serve well-chilled. Keep tails on for presentation.

Combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish (start with less and add to taste), 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 dash hot sauce, 1 teaspoon smoked paprika (optional), a pinch of salt and a pinch of freshly ground black pepper in a small bowl.

Taste and adjust: add more horseradish for heat, more lemon for brightness, or more hot sauce for spiciness. Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld; it can be made up to 24 hours ahead.

Set a shallow serving platter or individual cocktail glasses over 2 cups of crushed ice to create a cold bed for the shrimp. Spoon cocktail sauce into a small bowl or portion into individual cups placed in the center of the platter/glasses.

Arrange chilled shrimp around the sauce with tails facing out for easy picking. Sprinkle chopped parsley over the shrimp and add lemon wedges to the platter. Serve immediately while the shrimp and ice are cold.

Estimated make-ahead: shrimp can be poached and held chilled up to 4 hours; sauce can be made 24 hours ahead. Assemble just before serving for best texture.