Jumbo Shrimp Cocktail Recipe

Thaw & prepare

If shrimp are frozen, thaw overnight in the refrigerator or under cold running water until pliable. Rinse shrimp under cold water and pat dry with paper towels. Leave shells on and devein if not already done.

Poaching liquid

In a large saucepan combine 2 liters water, 2 tablespoons kosher salt, 1 tablespoon black peppercorns (reserve 1 tsp for garnish if desired), 2 bay leaves and the halved lemon (squeezed into the water, then drop rind in). Bring to a rolling boil over high heat.

Cook shrimp

Add shrimp in a single layer and return to a gentle boil. Cook jumbo shrimp for 2.5–3 minutes, or until they turn opaque and curl into a loose C-shape. Do not overcook.

Ice bath shock

Immediately transfer shrimp with a slotted spoon to a large bowl of ice and cold water (use the 4 cups ice). Chill until completely cooled, about 5 minutes. This stops cooking and firms texture.

Peel & tail

Once chilled, drain shrimp and remove shell leaving tails on for presentation (optional: fully peel if preferred). Pat shrimp dry and refrigerate on a tray until serving.

In a medium bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper.

Taste and adjust heat and tang: add more horseradish for heat or more lemon for brightness. Chill the sauce at least 30 minutes to let flavors meld. Stir before serving.

Prepare serving bowl: fill the serving bowl or individual cocktail glasses with 6 cups crushed ice and smooth into an even bed.

Arrange shrimp: fan the chilled shrimp over the ice, tails outward. Place a small ramekin of chilled cocktail sauce in the center or serve sauce in individual cups alongside.

Lemon wrap: take 1/4-inch round lemon slice and cut in half. Place a half-round at the base of each shrimp tail or wrap the tail loosely with the half-round (for a decorative 'lemon wrap'). If desired, skewer shrimp with cocktail picks.

Garnish and finish: sprinkle chopped parsley lightly over the ice and around the sauce. Serve immediately with extra lemon wedges and cocktail picks.