Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan, combine 4 cups water, kosher salt, halved lemon (squeeze in one half then drop both halves into the pot), bay leaf, and black peppercorns. Bring to a gentle boil over high heat.

Poach shrimp

Add the 5 large shrimp in a single layer to the simmering liquid. Reduce heat so the liquid returns to a gentle simmer and cook until shrimp are just opaque and curl into a loose C, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Prepare an ice bath (2 cups ice with cold water) in a bowl. As soon as shrimp turn opaque, use a slotted spoon to transfer them to the ice bath to stop cooking. Chill for 2 minutes until completely cold.

Dry and chill

Remove shrimp from the ice bath, pat dry with paper towels, and refrigerate briefly if not serving immediately. Reserve the poaching liquid can be discarded or saved for stock.

In a small bowl, combine 1/4 cup ketchup, 1 tablespoon prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce if using. Season with 1/8 teaspoon salt and a pinch (1/16 tsp) of black pepper. Taste and adjust horseradish and hot sauce to preference. Chill for at least 10 minutes to let flavors meld.

Arrange 5 chilled shrimp around a small serving cup or on a plate. Spoon cocktail sauce into a small ramekin or place in the center of the plate. Garnish with lemon wedges and a sprinkle of chopped parsley if desired. Serve immediately.