Cocktail Shrimp (4 Pcs) Recipe

Prepare poaching liquid

Fill a medium saucepan with about 3 cups (750 ml) water. Add 1 teaspoon kosher salt, 1 bay leaf, and the halved lemon (squeeze the cut side into the water and drop half the lemon in). Bring to a gentle simmer over medium heat.

Cook shrimp

Once the liquid is simmering (small bubbles, not a rolling boil), add the 4 large shrimp and cook for 2 to 3 minutes, until the shrimp turn pink, opaque, and curl lightly. Do not overcook.

Shock shrimp

Meanwhile, prepare an ice bath by filling a bowl with about 2 cups of ice cubes and cold water. Using a slotted spoon, transfer the cooked shrimp immediately into the ice bath to stop cooking. Let sit 2 minutes until fully cooled.

Dry and chill

Remove shrimp from the ice bath, pat dry with paper towels, and refrigerate on a tray until serving time (at least 10 minutes). Reserve cooking liquid or discard.

In a small bowl combine 1/4 cup ketchup, 2 teaspoons prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, and a dash of hot sauce if using. Stir until smooth and taste; adjust horseradish or hot sauce for more heat and add black pepper to taste. Chill briefly if desired.

Arrange 4 chilled shrimp on a small plate or on a bed of crushed ice. Place a small ramekin or dollop of cocktail sauce beside them. Add 1–2 lemon wedges and sprinkle 1 teaspoon chopped parsley over the plate for color. Serve immediately.