Shrimp Cocktail Recipe

Prepare the poaching liquid

In a large pot, combine 8 cups water, 2 tablespoons kosher salt, 1 tablespoon Old Bay seasoning, the juice of the halved lemon (reserve halves), and 1 bay leaf. Bring the pot to a rolling boil over high heat.

Cook the shrimp

Once the liquid boils, add the peeled and deveined shrimp in a single layer. Return to a boil; cook just until the shrimp are opaque and curl into a loose C — about 2 to 3 minutes depending on size. Do not overcook.

Shock the shrimp

While the shrimp cook, fill a large bowl with 4 cups of ice and some cold water to make an ice bath. Using a slotted spoon, transfer the hot shrimp immediately into the ice bath to stop cooking. Leave them until fully chilled, about 3 minutes.

Dry and chill

Drain the chilled shrimp well on paper towels or a wire rack. You can refrigerate them uncovered for 15–30 minutes to dry and firm up, or serve immediately once cool.

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. Whisk until smooth and taste; adjust horseradish for heat or lemon for brightness. Refrigerate at least 15 minutes to let flavors meld.

Arrange chilled shrimp around the rim of a large shallow bowl or on individual cocktail glasses with a small bowl of cocktail sauce in the center. Alternatively, pile ice in a platter tray and nestle shrimp on top with sauce in a ramekin.

Garnish with lemon wedges and sprinkle chopped parsley over the platter. Serve immediately so shrimp remain cold.