Slow Poached Shrimp Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water and pat dry with paper towels. Keep tails on for presentation.

In a medium saucepan or deep skillet, combine 6 cups water, 1 cup dry white wine, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 teaspoon black peppercorns, 1 bay leaf, the halved lemon (squeeze one half into the liquid and drop both halves in), and 2 tablespoons fresh parsley. Bring the mixture to a gentle simmer over medium heat — do not let it reach a rolling boil. You want small bubbles just breaking the surface.

Once the poaching liquid is simmering gently, reduce the heat to low so the surface shows only occasional tiny bubbles and a temperature around 160–180°F (71–82°C) if using a thermometer. Add the shrimp in a single layer and let them cook slowly. Stir gently once to ensure even cooking.

Poach the shrimp for 2 to 4 minutes, depending on size, until they turn opaque and curl into a loose C shape. Avoid overcooking; remove a shrimp to check doneness. Total time will be about 3 minutes for large shrimp.

Prepare an ice bath by filling a large bowl with the 4 cups ice and enough cold water to surround the ice. As each batch of shrimp finishes poaching, immediately transfer them with a slotted spoon to the ice bath to halt cooking. Leave in ice bath for 2–3 minutes until chilled through.

Drain the shrimp well in a colander, then pat dry lightly. Chill in refrigerator until ready to serve (can be held up to 4 hours). Reserve any extra parsley for garnish and discard poaching solids.

In a medium bowl, combine 1 cup ketchup, 2 tablespoons prepared horseradish, 2 teaspoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk until smooth.

Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch of sugar if you prefer a sweeter balance. Stir in 1 teaspoon minced chives if using. Chill for at least 15 minutes to let flavors meld; sauce can be made up to 24 hours ahead.

Arrange chilled shrimp on a serving platter over crushed ice if desired. Place a bowl of the house cocktail sauce in the center or on the side. Garnish with chopped parsley and lemon wedges. Serve immediately so shrimp remain cold and firm.

Suggested portion: offer 6–8 shrimp per person as an appetizer. Provide small forks or toothpicks for easy dipping.