Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 2 cups water, kosher salt, the juice of half the lemon (about 1 tbsp) plus the squeezed rind, bay leaves and peppercorns. Bring to a gentle simmer over medium heat.

Poach shrimp

Once the liquid is simmering (not a rolling boil), add shrimp in a single layer. Cook just until shrimp turn pink and opaque and curl into a loose C—about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While shrimp cook, fill a large bowl with 2 cups ice and a little cold water to make an ice bath. As soon as shrimp are cooked, immediately transfer them with a slotted spoon to the ice bath to stop cooking. Let cool 3–5 minutes until completely chilled.

Peel and chill

Remove shrimp from ice bath and drain. Peel shrimp if shells are still on (leave tails on optional) and devein if necessary. Refrigerate on ice or a chilled plate until serving.

In a medium bowl combine 1 cup ketchup, 2 tbsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk until smooth and taste; adjust heat or horseradish to preference.

Chill the sauce at least 15 minutes before serving to allow flavors to meld. Sauce can be made up to 24 hours ahead and refrigerated in an airtight container.

Arrange chilled shrimp around a bowl of cocktail sauce on a platter over crushed ice, or fan shrimp on individual plates with a dollop of sauce. Garnish with lemon wedges and chopped parsley.

Serve immediately; diners should peel (if needed) and dip shrimp into sauce. Leftover shrimp keep refrigerated up to 2 days.