Shrimp Cocktail Recipe

Prepare sauce

In a medium bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce. Whisk until smooth.

Season the sauce by stirring in 1 teaspoon smoked paprika (optional), 1 teaspoon granulated sugar (optional), 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust horseradish, hot sauce, or lemon to reach desired heat/tang.

Cover and refrigerate the sauce for at least 30 minutes to let flavors meld (can be made up to 48 hours ahead).

Prepare poaching liquid

In a large pot bring 2 liters of water to a simmer over medium-high heat. Add 2 tablespoons coarse salt, the halved lemon (squeeze one half into the pot then drop both halves in), 2 bay leaves, 10 peppercorns and 1 smashed garlic clove. Simmer gently for 3–4 minutes to develop flavor; do not boil hard.

Cook shrimp

Add 24 large peeled and deveined shrimp (tails on) in a single layer. Return liquid to a gentle simmer — you should see small bubbles, not a rolling boil. Cook until shrimp turn pink and opaque and curl into a loose C shape, about 2–3 minutes depending on size. Overcooking will make shrimp tough.

Ice bath stop

Immediately transfer cooked shrimp to a large bowl of ice and 4 cups cold water to stop cooking. Leave in ice bath until fully chilled, about 5 minutes. This keeps texture firm and makes shrimp easy to handle.

Drain shrimp well on paper towels. If desired, pat tails dry and trim any stray bits. Keep chilled until ready to serve.

Prepare a serving platter by filling a shallow tray or large bowl with 6 cups crushed ice. Arrange chilled shrimp around a small bowl or ramekin of the cocktail sauce, tails hanging over the edge for easy picking.

Garnish the platter with chopped parsley and place lemon wedges alongside for squeezing.

Serve immediately while shrimp are cold and sauce is chilled. Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days; keep sauce refrigerated separately for up to 4 days.