Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 8 cups water, 2 tablespoons kosher salt, 1 teaspoon sugar, 2 bay leaves, and 1 tablespoon black peppercorns. Cut the lemon in half and squeeze one half into the pot; add the spent half to the pot as well. Bring the mixture to a gentle boil over high heat.

Poach shrimp

When the pot reaches a full boil, reduce heat so the liquid is at a steady simmer. Add the shrimp in a single layer and bring the liquid back to a gentle boil. Once the shrimp turn pink and opaque and curl into a loose 'C' (about 2–3 minutes for large shrimp), immediately remove them with a slotted spoon.

Ice bath and chill

Prepare a large bowl with the 4 cups of ice and enough cold water to submerge the shrimp. Transfer the cooked shrimp to the ice bath to stop cooking and chill completely, about 5 minutes. Drain shrimp well and pat dry with paper towels. Refrigerate shrimp until serving.

In a medium bowl, combine 1 cup ketchup, 3 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. Stir thoroughly to a smooth, slightly chunky sauce. Taste and adjust heat or acidity: add more horseradish for heat or more lemon for brightness. Chill at least 20 minutes so flavors meld.

Arrange chilled shrimp around a small bowl or ramekin filled with cocktail sauce on a platter. Optionally place the ramekin on a shallow bed of ice so sauce and shrimp remain cold. Garnish platter with lemon wedges and sprinkle chopped parsley over shrimp. Serve immediately.

Storage: Keep leftover shrimp and sauce refrigerated separately in airtight containers for up to 2 days for shrimp and up to 5 days for sauce.