Cocktail Shrimp Recipe

Prepare poaching liquid

In a large pot, combine 2 liters (about 8 cups) of water, 1 tablespoon kosher salt, 6 whole black peppercorns, 1 bay leaf and the juice of 1 lemon plus the spent lemon half. Bring the mixture to a gentle simmer over medium-high heat.

Poach shrimp

When the poaching liquid reaches a gentle simmer (small bubbles around the edge, not a rolling boil), add the 12 peeled and deveined large shrimp. Return to a simmer and cook until the shrimp are opaque and just firm, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

As soon as the shrimp are cooked, use a slotted spoon or strainer to transfer them immediately into a large bowl filled with ice and cold water to stop the cooking. Let sit until fully chilled, about 5 minutes.

Drain and chill

Drain the shrimp well on a paper towel-lined tray. Keep refrigerated on ice or in the fridge until ready to serve.

In a medium bowl, combine 1 cup ketchup, 2 tablespoons prepared horseradish (start with less and adjust for heat), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika (optional), 1 teaspoon freshly ground black pepper and 1 teaspoon salt. Whisk until smooth.

Taste and adjust: add more horseradish for bite, more hot sauce for heat, or more lemon for brightness. Refrigerate the sauce for at least 15 minutes to let flavors meld. Sauce can be made up to 24 hours ahead.

Arrange a bed of crushed ice (about 4 cups) on a serving platter or individual plates. Place the chilled shrimp on the ice in a single layer or fanned around a small bowl of cocktail sauce.

Spoon cocktail sauce into a small ramekin or shallow bowl and place in the center (or serve individual portions of sauce). Garnish with lemon wedges and a sprinkle of chopped fresh parsley if using. Serve immediately.