Classic Shrimp Cocktail Recipe

Prepare shrimp

Rinse the raw shrimp under cold water and pat dry with paper towels. If not already deveined/peeled, remove shell leaving the tail intact and remove the vein along the back.

Make poaching liquid

In a large saucepan combine 6 cups water, kosher salt, bay leaf, peppercorns and the halved lemon (squeeze the halves into the pot then toss them in). Bring to a gentle boil over medium-high heat.

Poach shrimp

Reduce heat so the liquid is at a bare simmer. Add the shrimp in a single layer and cook until just opaque and firm — about 2 to 3 minutes depending on size (for large 16/20 shrimp, ~2.5 minutes). Do not overcook.

Shock shrimp

Immediately transfer the cooked shrimp with a slotted spoon into a bowl of ice water (use the 4 cups cold water with lots of ice) to stop cooking. Let sit 3 minutes, then drain and pat dry. Refrigerate until chilled, at least 20 minutes.

Combine ingredients

In a small bowl whisk together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce and smoked paprika until smooth.

Adjust seasoning

Taste and add a pinch of salt and freshly ground black pepper as needed. If you prefer more heat, add additional horseradish (¼ to ½ tsp increments) or hot sauce. Refrigerate the sauce at least 10 minutes to let flavors meld.

Assemble

Fill a serving bowl or individual glasses with a bed of crushed ice. Pour cocktail sauce into a small ramekin placed in the center (or spoon into each glass). Arrange chilled shrimp around the ramekin with tails draped over the edge.

Finish

Garnish with lemon wedges and chopped parsley. Serve immediately, letting guests dip shrimp into the horseradish-forward cocktail sauce.