Chilled Jumbo Shrimp Cocktail Recipe

Prepare shrimp and poaching liquid

Rinse shrimp under cold water and pat dry. In a large pot combine 1600 ml cold water, kosher salt, peppercorns, bay leaves and the halved lemon (squeeze the lemon into the water and drop the halves in as well). Bring the mixture to a gentle boil over high heat.

Blanch shrimp

Once the poaching liquid reaches a rolling boil, reduce heat to maintain a rapid simmer. Add shrimp in a single layer and cook until just opaque and firm, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately transfer the cooked shrimp to a large bowl filled with the 6 cups of ice to stop cooking. Let shrimp chill in the ice bath for at least 5 minutes until completely cold.

Dry and chill

Remove shrimp from the ice bath and place on paper towels to drain. Refrigerate uncovered for 10–15 minutes to firm and dry slightly if time allows. Keep refrigerated until ready to serve.

In a medium bowl combine 1 cup ketchup, 3 tbs prepared horseradish, 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp salt and 1 tsp freshly ground black pepper.

Whisk thoroughly until smooth. Taste and adjust heat or acidity: add more horseradish for heat, more lemon for brightness, or a dash more hot sauce for spice.

Cover and refrigerate the sauce for at least 30 minutes to allow flavors to meld. Bring out 10 minutes before serving to slightly temper the chill.

If desired, rim serving glasses or a shell platter with a little lemon juice and dip in coarse sea salt for a decorative edge.

Fill a shallow serving bowl or individual cocktail glasses with crushed ice. Nestle the chilled shrimp around the edges with tails exposed for easy picking and place a small bowl of cocktail sauce in the center of the platter or spoon sauce into individual ramekins.

Garnish with lemon wedges and parsley sprigs. Serve immediately while shrimp are cold and sauce chilled.