Shrimp Cocktail Recipe

Make the sauce

In a medium bowl combine 1 cup ketchup, 3 tbs prepared horseradish, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika and 1 tsp granulated sugar. Whisk until smooth.

Season with 1 tsp freshly ground black pepper and 1 tsp fine sea salt. Taste and adjust — add more horseradish for heat, more lemon for brightness, or a pinch more sugar if too sharp. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare poaching liquid

In a large pot combine 8 cups water, 1 cup white wine (optional), 2 tbs kosher salt, juice from the halved lemon plus the spent halves, 2 bay leaves, 1 tbs peppercorns and 1 cup parsley stems. Bring to a gentle boil over high heat.

Poach the shrimp

Once the liquid reaches a rolling boil, reduce heat so it is at a bare simmer. Add the shrimp in a single layer and cook until just opaque and pink—about 2 to 3 minutes for large shrimp (16/20). Stir gently once or twice to ensure even cooking. Do not overcook.

Shock the shrimp

While the shrimp cook, fill a large bowl with the 4 cups ice and enough cold water to create an ice bath. As soon as shrimp turn opaque, use a slotted spoon to transfer them immediately to the ice bath to stop cooking. Let cool 3 to 5 minutes until fully chilled.

Drain shrimp well on a wire rack or paper towels. If peeled with tails on, leave tails intact for presentation. Refrigerate shrimp until ready to serve, up to 24 hours.

Arrange chilled shrimp on a serving platter around a bowl of cocktail sauce, or portion shrimp into individual glasses with sauce at the bottom. Tuck lemon wedges and fresh parsley leaves around the shrimp for color.

Serve immediately with cocktail forks. Shrimp cocktail is best eaten the day it is prepared; keep any leftovers refrigerated in an airtight container for up to 24 hours.