Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan or deep skillet, combine 2 cups water, 1 cup white wine (if using), 1 tablespoon kosher salt, 8 peppercorns and 1 bay leaf. Cut the lemon in half and squeeze the juice into the pot, then add the spent lemon halves. Bring the liquid to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid is boiling, reduce heat so it is at a steady simmer (small bubbles). Add the peeled and deveined shrimp in a single layer. Cook until shrimp are pink and opaque and curl into a loose 'C', about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While the shrimp cook, fill a large bowl with 4 cups ice and 2 cups cold water to make an ice bath. As soon as the shrimp turn opaque, use a slotted spoon to transfer them to the ice bath to stop cooking. Let chill for 3 minutes, then drain well and pat dry with paper towels. Refrigerate until ready to serve.

In a small bowl, combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish (add more to taste for more heat), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 2 dashes hot sauce and 1 teaspoon smoked paprika if using. Season with a pinch of salt and freshly ground black pepper. Taste and adjust horseradish, lemon, or hot sauce as desired. Chill in the refrigerator at least 10 minutes to let flavors meld.

Arrange 2 cups crushed ice in a serving bowl or on a platter. Spoon cocktail sauce into a small ramekin placed in the center or divide into individual dipping cups. Arrange chilled shrimp around the sauce, tails out for easy picking. Garnish with lemon wedges and sprinkle chopped parsley or dill over the shrimp. Serve immediately.