Chilled Jumbo Shrimp Recipe

Prepare shrimp

Rinse the jumbo shrimp under cold water and pat dry with paper towels. If shrimp are not deveined, remove the vein with a small knife but leave the shells and tail segments intact for poaching flavor and presentation.

Make poaching liquid

In a large pot, combine 2000 ml water, 120 ml dry white wine, 2 tablespoons kosher salt, 1 tablespoon black peppercorns, 2 bay leaves, the halved lemon (cut side down), and 1 tablespoon parsley stems. Bring the mixture to a gentle simmer over medium heat; do not boil vigorously (a simmer is sufficient).

Poach shrimp

When the poaching liquid is simmering, add the shrimp in a single layer. Return the liquid to a gentle simmer and cook until shrimp are opaque and firm and curl into a loose C—about 2.5 to 3.5 minutes depending on size. Start checking at 2 minutes to avoid overcooking.

Shock shrimp

As soon as shrimp are cooked, use a slotted spoon to transfer them immediately into the prepared ice bath (see Ice Bath section) to stop the cooking. Leave shrimp in the ice bath for at least 5 minutes until completely chilled.

While the poaching liquid is heating, prepare an ice bath by filling a large bowl with 8 cups of ice and 1200 ml cold water. Make sure there is enough ice to quickly cool the shrimp. Keep the ice bath ready beside the stove.

After poaching, transfer the shrimp into the ice bath and let chill for 5–10 minutes. Drain the shrimp well on a wire rack or paper towels before serving.

While the shrimp cool, combine 125 ml ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in a small bowl. Taste and adjust heat or acidity: add more horseradish for punch or more lemon for brightness.

Chill the cocktail sauce in the refrigerator until ready to serve (at least 15 minutes). Whisk again before plating.

Prepare a serving platter by piling 6 cups crushed ice evenly on the plate to keep shrimp cold.

Drain chilled shrimp well and arrange them over the crushed ice in a ring or rows with tails facing outward for easy picking. Place the cocktail sauce in a small bowl in the center or in individual ramekins alongside. Add lemon wedges and sprinkle 2 tablespoons chopped fresh parsley over the shrimp for color.

Serve immediately. Provide small forks or toothpicks, extra lemon wedges, and additional cocktail sauce on the side.