Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 2 liters water, kosher salt, granulated sugar, bay leaves, and peppercorns. Cut the lemon in half and add both halves to the pot. Bring the mixture to a gentle boil over medium-high heat.

Poach shrimp

Once the poaching liquid reaches a rolling boil, reduce heat so the surface is simmering. Add the shrimp in a single layer and cook until they are opaque and just curl into a loose C (about 2 to 3 minutes for jumbo shrimp). Do not overcook — shrimp will continue to cook from residual heat.

Shock shrimp

Immediately transfer the cooked shrimp to a large bowl filled with ice and the 6 cups of ice water to stop cooking and firm the texture. Let sit 3 minutes until completely chilled.

Drain and chill

Drain shrimp well on a paper towel-lined tray. If not serving immediately, refrigerate covered for up to 8 hours. Keep shrimp chilled until plating.

Mix sauce

In a medium bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce (if using), smoked paprika, sea salt, and black pepper. Stir until smooth and taste; adjust horseradish for heat or lemon for brightness.

Chill sauce

Cover and refrigerate the sauce for at least 15 minutes to allow flavors to meld. Sauce can be made up to 2 days ahead and kept refrigerated.

Prepare serving vessel by filling a large shallow bowl or platter with the 4 cups of ice for serving. Place a smaller bowl or ramekin in the center for the cocktail sauce, or spoon sauce into individual small bowls.

Arrange the chilled shrimp around the sauce bowl over the ice, tails outward for easy grabbing. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp. Serve immediately, passing extra lemon wedges and sauce as needed.

Leftovers: store cooked shrimp in an airtight container refrigerated up to 2 days. Keep sauce separate.