Chilled Jumbo Shrimp Cocktail (gf) Recipe

Prepare poaching liquid

In a large wide pot combine 2 liters of water, 2 tablespoons kosher salt, 2 bay leaves, 10 whole black peppercorns, 1/4 cup chopped fresh parsley and the halved lemon (squeeze halves into the pot then drop them in). Bring the liquid to a gentle boil over high heat.

Blanch shrimp

Once the poaching liquid reaches a rolling simmer, add the shrimp in a single layer. Return to a gentle simmer and cook until the shrimp are just opaque and firm — about 2 to 3 minutes for jumbo shrimp (16/20). Do not overcook.

Shock shrimp

While the shrimp cook, prepare a large bowl with 8 cups of ice and enough cold water to fill. Using a slotted spoon or tongs, immediately transfer the cooked shrimp to the ice bath to stop cooking. Let shrimp chill completely for at least 5 minutes.

Peel and dry

When shrimp are chilled, peel shells leaving the tails intact for presentation (optional). Pat each shrimp dry with paper towels and transfer to a tray lined with a clean towel or paper. Refrigerate on a sheet tray for at least 15 minutes to ensure they're thoroughly chilled before serving.

Combine 1 cup ketchup, 3 teaspoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon gluten-free Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika (if using), 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper in a bowl. Whisk until smooth and taste; adjust horseradish, lemon or hot sauce to preference. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Arrange a shallow serving platter with 4 cups crushed ice or an ice bed. Spoon the chilled cocktail sauce into a small bowl and place it in the center of the platter (or divide into individual ramekins). Arrange the chilled shrimp around the sauce with tails facing outward for easy picking.

Garnish with lemon wedges and sprinkle 2 tablespoons fresh parsley over the shrimp. Provide cocktail forks if desired. Keep the platter over ice until served to maintain chill. Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.