Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan bring 6 cups water to a rolling simmer. Add 1 tablespoon kosher salt, 1 teaspoon sugar, the juice and half the peel of the lemon (reserve remaining half for serving), 1 bay leaf and 6 peppercorns. Simmer gently for 2 minutes to infuse flavors.

Cook shrimp

Reduce heat so liquid is at a gentle simmer (not a boil). Add the 5 large gulf shrimp in a single layer. Cook until shrimp turn pink and opaque and curl into a loose 'C', about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While shrimp cook, prepare an ice bath by filling a bowl with 3 cups ice and cold water. As soon as shrimp are done, remove them with a slotted spoon or strainer and immediately transfer to the ice bath to stop cooking. Chill for 3–5 minutes until cold throughout.

Peel / dry

If any shrimp are not already peeled, remove shells leaving tails on if desired. Pat shrimp dry with paper towels before serving.

In a small bowl combine 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, a dash of hot sauce if using, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust heat or horseradish to preference. Chill sauce for at least 10 minutes to let flavors meld.

Arrange the 5 chilled shrimp on a small plate or in a cocktail glass. Put a small dish or spoonful of cocktail sauce alongside or in the center. Garnish with lemon wedges and a sprinkle of chopped parsley if desired. Serve immediately.