Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan or pot, combine 8 cups water, 2 tablespoons kosher salt, 1 teaspoon peppercorns, 2 bay leaves and the juice of 1 lemon plus the spent lemon half. Bring to a gentle boil over high heat.

Poach jumbo shrimp

Once the poaching liquid reaches a rolling boil, reduce heat to maintain a gentle simmer. Add the jumbo shrimp in a single layer. Cook just until the shrimp turn opaque and curl into a loose C (about 2 to 3 minutes depending on size). Do not overcook.

Add bay shrimp and chill

If your bay shrimp are already cooked (most are), place them in a large heatproof bowl. Immediately transfer the cooked jumbo shrimp from the pot into the bowl. Add 4 cups ice to the bowl to rapidly stop cooking and chill both shrimp types. If bay shrimp are raw (rare), add them to the poaching liquid for 1–2 minutes until opaque, then chill as above.

Drain and dry

After the shrimp are thoroughly chilled (about 3 minutes in the ice bath), drain in a colander and pat dry with paper towels. Keep jumbo shrimp tails on for serving. Refrigerate shrimp until ready to assemble (can be held up to 2 hours).

In a bowl, whisk together 3/4 cup ketchup, 3 teaspoons prepared horseradish, 1 teaspoon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce, 1/4 teaspoon sweet paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust horseradish for heat, lemon for brightness, or hot sauce for spiciness. Chill until serving.

Arrange 2 cups of crushed ice in a large shallow serving bowl or on a platter. Place chilled bay shrimp in the center and fan jumbo shrimp around the edge with tails overhanging for easy picking.

Spoon cocktail sauce into a small bowl and place in the center, or divide into individual cups. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp. Serve immediately.